Why and how to soak eggplant? Helpful Tips

Eggplants are a common vegetable, but notloved by everyone. Probably, this is due to its taste. Dishes from blue can be called somewhat spicy. And all because of the tart and somewhat bitter taste. Therefore, it is believed that the eggplant should be soaked before cooking. But is it really necessary to do this? It turns out that the reason lies in the "age" of fruits and varieties. We will understand in detail, having learned, what for and how to soak eggplants. Perhaps this article will help to take a different look at common culinary habits or change them somewhat.

Causes of unusual taste. Why and how to soak eggplant?

You know that, it turns out, not all the fruits are so piquant in taste? Even before the preparation begins, you can determine whether they will be bitter.

First, it depends on the degree of maturityeggplants. Young blue ones usually do not have tart "shades". And if you grow them at home, then this is a guarantee of getting a good vegetable. After all, in your garden, all garden work (fertilizing, weeding, harvesting) is carried out as expected. It is especially important to water the blue ones in time. Absorbing water, they are saturated with moisture and become very pleasant to taste in cooked dishes. With mass cultivation, this rule is not always observed. In addition, harvesting is not done on a regular basis, so there are large fruits with stiff brown veins and dense flesh.

Secondly, breeders when introducing newvarieties try to eliminate plant deficiencies. Therefore, aubergines grown from high quality raw materials and are modern hybrids, as a rule, do not bitter.

From all it is possible to make a conclusion, that young fruits withtender spongy flesh, grown at home from the seeds of new varieties, will never be bitter. If you still want to hedge before preparing the dish, then use one of the ways of processing: dry sprinkling with salt or immersion in the solution for a while. The choice depends on the technology of fruit processing.

How to soak eggplant in the saline solution?

Slice blue in the form of transverse circles orlongitudinal slices. Then in 1 liter of cold raw water, dissolve 1 full with a slide a tablespoon of salt. Pour the mixture into the solution and leave it for a while. How much to soak eggplant? This will take 20-30 minutes. Since they have a spongy structure, they can float up. Many housewives cover the dishes with a wide plate and put the load on top, plunging the pieces completely into the solution. Before cooking, rinse the pieces under running water and allow to drain.

How to soak eggplant dry way?

Pour the mug with salt, using approximately 2 tbsp. l. on 2-3 medium aubergines. After a while they will let out the juice, with which all bitterness will come out. With this treatment option, you can also peel off the skin with a sharp knife. After 35-40 minutes, rinse the eggplant with water and start cooking. Especially good are pickled blue, previously soaked in a dry method.