How to remove the bitter taste of eggplant, properly soak and cook them

The ability to cook deliciously, like any other talent, develops, comes with experience. And every mistress has her own secrets. To replenish the treasury of your recipes will never be superfluous. Especially if the topic concerns dishes from "whimsical" vegetables and fruits, for example, eggplants.

How to choose eggplant

Not every beginner mistress can taste delicious "blue". These unusual vegetables can rightfully be considered capricious. It is necessary not only to be able to choose the right fruit, but also to know how to remove the bitterness of eggplant.

That is important at their choice and preparation:

• Size of the fruit;
• Colour;
• Condition of the pulp;
• Correct preparation before heat treatment.

It is important not only to know how to prepare aubergines, so that they do not bitter but also be able to choose them. It is on the quality of the fruit that the taste of your dish will depend. Choose a "blue" medium size. Too large fruits can be not only overripe, but also sluggish inside. Small ones will work if you plan to make caviar or ragout. The color of eggplant should be uniform, without white spots and strips. If any, then buy these products is not worth it, they are likely to be overripe.

Young and fresh aubergines have no bitterness. Only old fruits or those that have lain on the counter more than one day can get an unpleasant aftertaste. Someone thinks this bitterness is a piquant feature of this vegetable. But most cooks and housewives converge in the same opinion: before cooking it is necessary to remove the bitter taste of eggplant.

After you have washed the fruit, cut the tails. And pay attention to the flesh of the "blue". If, when cutting the eggplant crosswise with a knife, you clearly felt that there is something inside, press a finger lightly on the fleshy part. It should be soft, without hard fibers. In a simple way they are called "needles". If your finger stumbles upon such fibers, then the entire fruit is not suitable for use. Next, suitable eggplants can be peeled and cut into cubes, straws or plates.

What to do with aubergines before heat treatment

Now you can proceed to the very process of getting rid of the pulp from an unpleasant aftertaste. Remove the bitter taste of eggplants in two ways: dry and wet.

With the first option, you need to remove the seeds. Professional chefs say that this will be enough to make the bitterness go away. If the flesh is so small, and fiddles with seeds, you can simply salt the sliced fruit. Then you need to cover them and leave for an hour and a half. Salt will draw out bitter juice.

At the second variant it is necessary to know, how to soak eggplants. You can do this in two ways: in milk or in brine. So, a tablespoon of salt is put on a liter of water. Milk does not need to be salted. Fill the prepared pulp and put the plate on top, so that the eggplants do not float. Leave for 2-3 hours. Then drain the liquid and throw the vegetables in a colander. While you will pass the roast, excess moisture will drain.

Alternative way to get rid of bitterness

How to cook eggplants so that they do not bitter? Another option is to freeze them. Cut the pulp into the freezer for the night or four hours. After you take it out and wait for it to roll back. The aftertaste will come with the juice. Just remember that after this method of eggplant you can cook only caviar. During the heat treatment, they very quickly turn into puree. Of course, if you like ragout, in which vegetables are partially boiled, then you can use it. Please note that freezing deprives many products of their original qualities, which are important in the preparation of certain dishes. And what's the use of this method to remove the bitterness of eggplant if the salt cope faster?

How to cook eggplant

After the preparatory procedures, you can proceed directly to frying or baking. Cook or steam treat them is not recommended. You want your husband to proudly say to his friends: we cook the eggplant deliciously? Then learn how to properly fry them. Ideally, they should be prepared separately from the main dish and only at the very end of mixing all the ingredients together.

If you decide to fry the eggplant with plates, then the more oil you pour into the frying pan, the more ruddy they will turn out. The main thing, do not forget to remove the excess oil from the ready-made slices, which can then be sprinkled with garlic or sprinkled with sour cream.