If you add eggplant to caviar, stew or gratin, and then feel bitterness or a “cotton” texture, then the problem is not the vegetable. Eggplants themselves are not bitter, they just need proper preparation. In fact, they can be made tender, sweet and juicy, while retaining all the benefits.
Bitterness comes from alkaloids that are concentrated in the peel and seeds. But they are easy to neutralize without a kilogram of salt and a three-hour wait.
The first method is an acid bath
Cut the eggplants into cubes or circles. Place in a bowl, add warm water and 1 tbsp. spoon of vinegar or lemon juice. Leave for 5 minutes. Drain the water, it will take away all the bitterness. The eggplants will become softer and will not absorb oil when frying.
The second method is quick blanching.
Place the sliced eggplants in boiling salted water for 1.5–2 minutes. Take it out and let it drain. This method not only removes bitterness, but also maintains its shape. They won't turn into mush when stewed.
These eggplants are ideal for caviar, casseroles and other dishes. They absorb the aromas of the spices rather than their own bitterness.
