How to soak eggplant

Select for cooking young eggplant. Their crust is much more tender, and the vegetables while soaking a lot faster to get rid of the bitterness.

Thoroughly wash the eggplant under running water, dry and trim two sides. Then cut them into cubes, slices or small plates depending on which dish you intend to cook. Fold the eggplant in the pan.

Prepare a solution for soaking. To do this, dissolve in a liter of cold water 1 tablespoon of salt. Pour salt water eggplant, cover the pan and leave the vegetables for 20-30 minutes.

After the allotted time, drain the water and rinse the eggplant under running water. Because of this, they will lose the bitterness, and the dish they'll be more tasty.

Get rid of the bitterness by using salt. To do this cut the eggplant in small pieces or slices, after cutting off the unnecessary tail. On the pot or pan, put the grate, put her eggplant and sprinkle with the salt. The top cover, which will put some pressure, for example a jar of water. Leave on for 30-45 minutes, until the vegetables under the influence of salt allocated juice, and a characteristic bitterness.

When the time comes, remove the cap and rinse the eggplant under running water. This method of soaking is suitable for processing of eggplant that will marinate in vinegar and oil, and then used for the preparation of cold appetizers and salads.

If you are going to cook soaked eggplant, a little dry them first on a paper towel. Then add salt and cook in the usual way.

If there is no time for soaking, you can get rid of bitterness. Just clean the eggplant from the skin, which gives the finished vegetable's characteristic bitterness. But this method is best used for cooking vegetable stews.