Re: [CH] Eggplant "Preparation"
Rob Solarion (solarion@1starnet.com)
Tue, 13 Aug 2002 16:08:43 -0600
And I would be sure that this salting process is never done in the Middle
East or around the Mediterranean. Rob
>> << 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