Re: [CH] Eggplant "Preparation"
Brent Thompson (brent@hplbct.hpl.hp.com)
Tue, 13 Aug 2002 09:50:31 -0700
> << 1. Lay the eggplant slices on some paper towels and sprinkle with
> salt. Leave them to drain of their bitter juices for 30 minutes, then
> pat dry with more paper towels. >>
>
> Personally I never do this, even though I always see in recipes that it is
> the first step. I don't think that eggplants are "bitter". Besides, this
> is too much trouble for me anyway, and "God" meant for us to eat the
> eggplant "as it is". Rob
Apparently, in some places eggplants tend to be bitter, while in other
places they rarely, or never, are. I think it might be that when grown in
a sufficiently hot climate they are not bitter but when grown in a cool
climate are bitter, but just a guess. And/or maybe variety makes a
difference in this regard. I think this is why a lot of European and
American recipes call for this salting step, but it is almost never done in
Asia (and I have no idea about other parts of the world).
Of course, this salting step is sometimes done to reduce moisture content
to benefit some particular preparation, but this is a different purpose,
not related to bitterness, despite being the same set of actions.
--- Brent