It's as healthy as it is delicious and packed with vitamins and minerals.If you're going to cook a vibrant vegetable, you need to prepare it well.Pick the perfectly ripe eggplant based on size and color.If you want to bring out the flavor of the vegetable and prevent it from getting soggy, cut the eggplant, peel it, and salt it.It's Bon appetit!
Step 1: The skin should be smooth and shiny.
A wrinkled eggplant is not as fresh as a fresh one.One that has taut skin and a slight sheen is better than one that is dull.The vegetables are more vulnerable tobacteria and can form mold if they have been bruised or blemished.
Step 2: If you want better flavor, choose small- to medium-sized eggplants.
The bigger the vegetable, the more bitter and stringy it is.To get the best taste, pick the smaller ones.A good rule of thumb is to choose an eggplant that is larger than your hand.
Step 3: The green stem of the eggplant is what you should pick.
Pay attention to the stem.Pick one that is bright green and not squishy.Don't choose that vegetable if you see mold or decay around it.The brown or dried out stem of the eggplant is not a good sign.
Step 4: You can store your eggplant at room temperature for a few days.
When you pick out your eggplant, keep it out of the sun and in a warm place.You can use it within 5 days.If you see mold or rotting, throw the eggplant away.It's important to keep the eggplant separate from other fruits and vegetables because of its sensitivity to ethylene, which can cause the produce to give off as it matures.The eggplant will go bad faster if you don't separate it.
Step 5: Remove the top and bottom of the fruit.
To hold the eggplant securely, place it on a cutting board and hold it with one hand.You can slice off the leaves and the bottom of the vegetable with a sharp knife.It's a good idea to cut as little as possible.Remove the leaves and stem by trimming them off.
Step 6: If you want to remove the bitter skin from the eggplant, you have to peel it.
You can run a vegetable peeler down the length of the eggplant.Press firmly to make sure the blade of the peeler is not sticking to the thick outer skin.Continue until all of the vegetable's skin is gone.You can shave off the skin with a paring knife if you don't have a vegetable peeler.The inside of the eggplant will oxidize if you don't peel it before you use it.
Step 7: The shape of the eggplant you slice is your choice.
With the same knife you used to trim the ends, cut the eggplant into the shape you want for your recipe.If a recipe doesn't require a specific cut, choose from round slices, cubes, or strips.The pieces should be equal in width.You don't want one slice to be very thin while the other is very thick.Stick to it if you choose one width.If you're cutting rounds, keep them 2 to 1 in thick so they cook evenly.
Step 8: Place the pieces on the baking sheet.
Place the paper towels over the baking sheet.The slices of eggplant should be placed on top of the paper towels so that they don't overlap.You can use a cotton cloth instead of paper towels.
Step 9: Sprinkle both sides of the slices with kosher salt.
Before flipping the rounds over, make sure one side is completely coated in salt.Sprinkle the rest of the salt on both sides.If you have an eggplant that is larger than 20 cm, you should use more salt.
Step 10: Allow the eggplant to sit for at least 30 minutes.
Leave the slices for 20 minutes so the salt draws out any bitterness.The eggplant should not be soaked for more than 1.5 hours.The baking sheet is out of reach of pets and young children.If you notice beads of sweat on top of the slices as they soak, it is normal.
Step 11: The paper towel will remove extra liquid and salt from the slices.
When the 20 minutes are up, take a paper towel and pat down both sides of each round.Use gentle pressure to get rid of the excess salt and sweat.You can rinse the slices in the sink and drain them before cooking if you don't want any salt remaining on your eggplant after it has drawn out the excess liquid.