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How to prepare eggplant for cooking

How to prepare eggplant for cooking


Eggplants are commonly used in Italian recipes, especially those of Southern Italy. Use this technique for removing excess water before frying or baking your eggplant.

Ingredients for 4 people

1 eggplant

Eggplants come in different shapes and sized depending on the variety, but generally fall into two broad groups depending on their shape: elongated or round.


When selecting an eggplant is good to choose one that is hard, shiny, with no brown or soft spots.

Once selected, begin prepping your eggplant for cooking by removing the stem and cutting it into the shape you like.

Usually the skin is left on while cooking, but if it is thick or tough you may want to peel the eggplant.

Put the sliced eggplant in a colander and sprinkle with salt, let rest for about 30 minutes.

Then rinse the eggplant and dry or use it directly in your recipe without adding more salt.

It is not necessary to salt eggplant before cooking, but is suggested in order to release the excess moisture.

Doing so, the eggplant will absorb less fat during frying and greatly reduces the bitter taste.

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