The ability to cook deliciously, like any other talent, develops, comes with experience. And each mistress has her own secrets. To replenish the piggy bank of their recipes will never be superfluous. Especially if the topic concerns dishes made from “capricious” vegetables and fruits, for example, eggplant.
How to choose eggplant
Not every novice hostess will be able to cook delicious “blue ones”. These unusual vegetables can rightfully be considered moody. It is necessary not only to be able to choose the right fruits, but also to know how to remove the bitterness of eggplant.
What is important when choosing and preparing them:
- fetal size;
- color;
- pulp condition;
- proper preparation before heat treatment.
It is important not only to know how to cook eggplant so as not to be bitter, but also to be able to choose them. The taste of your dish will depend on the quality of the fruit. Choose the "medium" blue. Too large fruits can be not only overripe, but also sluggish inside. Small ones are suitable if you plan to make caviar or stew. The color of the eggplant should be uniform, without white spots and stripes. If there are any, then you should not buy such products, they are most likely overripe.
Young and fresh eggplants have no bitterness. Only old fruits or those that have been lying on the counter for more than one day can get an unpleasant aftertaste. Someone considers this bitterness a piquant feature of this vegetable. But for the most part, cooks and housewives agree on the same opinion: before cooking, it is worth removing the bitterness of eggplant.
After you wash the fruit, cut the ponytails. And pay attention to the flesh of the “blue”. If, by cutting the eggplant with a knife across, you clearly feel that there is something inside, press lightly on the fleshy part with your finger. It should be soft, without hard fibers. In a simple way they are called "needles." If your finger has stumbled upon such fibers, then the entire fetus is not suitable for use. Next, suitable eggplant can be peeled and cut into cubes, straws or slices.
What to do with eggplant before cooking
Now you can begin the process of ridding the flesh of an unpleasant aftertaste. There are two ways to remove the bitterness of eggplant: dry and wet.
In the first option, you need to remove the seeds. Professional chefs argue that this will be enough for bitterness to go away. If the pulp is so small, and reluctant to mess with the seeds, then you can simply salt the chopped fruits. Then you need to cover them and leave for an hour and a half. Salt will draw out the bitter juice.
In the second option, you need to know how to soak the eggplant. There are two ways to do this: in milk or in brine. So, a tablespoon of salt is put per liter of water. No need to salt milk. Pour the prepared pulp and put a plate on top so that the eggplant does not float. Leave for 2-3 hours. Then drain the liquid and throw the vegetables into a colander. As you fry, the excess moisture will drain.
An alternative way to get rid of bitterness
How to cook eggplant so as not to bitter? Another option is to freeze them. Put chopped flesh in the freezer for the night or for four hours. After you take it out and wait for it to thaw. The flavor will come along with the juice. Just keep in mind that after this method, only caviar can be prepared from eggplant. During heat treatment, they very quickly turn into mashed potatoes. Of course, if you like stews in which vegetables are partially boiled, then you can use it there. Keep in mind that freezing deprives many products of their original qualities, which are important in the preparation of certain dishes. And what's the point of using this method to remove the bitterness of eggplant, if the salt copes faster?
How to cook eggplant
After preparatory procedures, you can proceed directly to frying or baking. Cooking or steaming them is not recommended. You want your husband to proudly declare to his friends: we cook delicious eggplants? Then learn how to fry them properly. Ideally, they should be prepared separately from the main dish and only at the very end to mix all the ingredients together.
If you decide to fry the aubergines with plates, then the more oil you pour into the pan, the rougher they will turn out. Importantly, do not forget to then remove the excess oil from the finished slices, which can then be sprinkled with garlic or sour cream.