Eggplant is one of those seasonal products that can be used in almost any recipe. From starters to main dishes, snacks and sauces, this vegetable is ideal for creating healthier daily menus now that autumn begins. However, sometimes when we prepare recipes with eggplant there is a risk of it being bitter. This can throw all our effort overboard and leave us with a bad taste in our mouths.
But why do eggplants turn bitter? The main culprit is solanine, an alkaloid that is toxic and is inactivated when the food is cooked. Although its levels are not high enough to cause poisoning if consumed raw, its taste can be very unpleasant due to its characteristic bitterness. This is more common in eggplants that have been grown in dry conditions, or also in those that are already somewhat old.
So that your next recipes with eggplant turn out perfect, it is important to treat them to remove the bitterness that solanine gives them. For this you don't need any special utensils or strange or difficult-to-find ingredients. The best remedy to prevent eggplants from turning bitter is something you always have in your kitchen: salt.
The procedure is quite simple, and very effective in getting rid of bitterness. All you have to do is cut it however you prefer (slices, sheets, cubes...) and place it in a bowl. Then you should add salt and let it rest for at least half an hour. This will cause the food to release that bitter liquid through a process called osmosis, or what is commonly known as "making the eggplant sweat." After this time, you just have to drain it very well (you can even dry it with kitchen paper) and it will be ready for you to use in your favorite preparations.
Now that you know how to remove the bitterness from eggplants, you have no excuse not to include them in your weekly menus. If you can't think of ideas, here we leave you a guide with recipes so that you can vary your preparations and encourage yourself to consume vegetables in an easy and delicious way without making your day bitter.
