I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
make. She said "sounds good. Eggplant is too much work". I asked her what
she meant and it seems that she thinks that one MUST salt/drain eggplant to
remove "bitterness". Not my experience. I don't even peel eggplant if it
isn't waxed (like peppers and cucs are waxed).

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

TammyM

TammyM wrote:

I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
make. She said "sounds good. Eggplant is too much work". I asked her what
she meant and it seems that she thinks that one MUST salt/drain eggplant to
remove "bitterness". Not my experience. I don't even peel eggplant if it
isn't waxed (like peppers and cucs are waxed).

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

Made some a couplethree nights ago, in with some onions and chicken.
Didn't even think about the salting thing. Was fine. Of course, I live
in salt water......

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"TammyM" wrote in message
...
I was just talking to my mom about an eggplant/tomato/spinach/feta dish
I make. She said "sounds good. Eggplant is too much work". I asked
her what she meant and it seems that she thinks that one MUST
salt/drain eggplant to remove "bitterness". Not my experience. I
don't even peel eggplant if it isn't waxed (like peppers and cucs are
waxed).

Do you salt/drain eggplant? Always? Sometimes (and if so, what are
the criteria for salting?)? Never?

TammyM


I usually salt large eggplant. It cuts down on the bitterness by
removing some juices. Removing moisture may also prevent it from
becoming mushy, which is arguably more important depending on how you
cook it. I've also heard that salting will cause it to suck up less oil
(eggplant is like a sponge to oil). I've always understood that the
bigger the eggplant, the more necessary it is to salt it.

From the standpoint of bitter taste, if you have a lot going on in the
dish (Feta is pretty strong), you may not want to reduce bitterness.

-T

"TammyM" wrote in message
...
I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
make. She said "sounds good. Eggplant is too much work". I asked her
what
she meant and it seems that she thinks that one MUST salt/drain eggplant
to
remove "bitterness". Not my experience. I don't even peel eggplant if it
isn't waxed (like peppers and cucs are waxed).

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

TammyM

It depends on whether the juices are a little bitter and/or the eggplant is
on the soft side-- you can salt it, pile it up awhile with a weight to draw
out the juice, then you rinse the salt off and dry it-- firms it up if it is
on the soft side, makes it better for use in stir fry, etc. but not
necessary for casseroles Some people sweeten slices with a light soak in
milk.

It's all good.

j

TammyM wrote:

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

TammyM

I never peel it (in fact I think the peel is very attractive and adds
visual interest) and gave up salting it years ago. But I also tend to
buy slightly smaller ones than my parents used to get. Maybe that makes
the salting unnecessary? My parents would frequently fry slices of
eggplant, and I tend to use it in recipes that don't require frying
first. My favorite use is just diced and added to tomato sauce to
provide a little substinance in a meatless sauce.

Goomba38 wrote:

TammyM wrote:

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

TammyM

I never peel it (in fact I think the peel is very attractive and adds
visual interest) and gave up salting it years ago. But I also tend to
buy slightly smaller ones than my parents used to get. Maybe that makes
the salting unnecessary? My parents would frequently fry slices of
eggplant, and I tend to use it in recipes that don't require frying
first. My favorite use is just diced and added to tomato sauce to
provide a little substinance in a meatless sauce.

Are there different kinds? No, I mean that one would encounter in a
normal nonupscale routine nonspecialty supermarket? I don't think I've
*seen* any, but I haven't looked for one in many years. (Until I got one
the other day.)


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Blinky the Shark wrote:

Are there different kinds? No, I mean that one would encounter in a
normal nonupscale routine nonspecialty supermarket? I don't think I've
*seen* any, but I haven't looked for one in many years. (Until I got one
the other day.)

Regular sized ones, mutant large ones, Japanese ones... those are just
the three types *I'm* aware of but I think there are others? Probably
a lot like sharks, eh?
The Japanese ones are lighter purple and enlongated.

"Goomba38" wrote in message
. ..
Blinky the Shark wrote:

Are there different kinds? No, I mean that one would encounter in a
normal nonupscale routine nonspecialty supermarket? I don't think I've
*seen* any, but I haven't looked for one in many years. (Until I got one
the other day.)

Regular sized ones, mutant large ones, Japanese ones... those are just the
three types *I'm* aware of but I think there are others? Probably a lot
like sharks, eh?
The Japanese ones are lighter purple and enlongated.

Thai eggplant are different than the ones USians usually see in the regular
supermarket - they are green, round and smallish.

TammyM

Goomba38 wrote:

Blinky the Shark wrote:

Are there different kinds? No, I mean that one would encounter in a
normal nonupscale routine nonspecialty supermarket? I don't think I've
*seen* any, but I haven't looked for one in many years. (Until I got one
the other day.)

Regular sized ones, mutant large ones, Japanese ones... those are just
the three types *I'm* aware of but I think there are others? Probably
a lot like sharks, eh?

I doubt that we'll ever see a hammerhead eggplant.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW -- Now evaluating a GG-free news feed: http://usenet4all.se

TammyM wrote:
"Goomba38" wrote in message
. ..
Blinky the Shark wrote:

Are there different kinds? No, I mean that one would encounter in a
normal nonupscale routine nonspecialty supermarket? I don't think I've
*seen* any, but I haven't looked for one in many years. (Until I got one
the other day.)

Regular sized ones, mutant large ones, Japanese ones... those are just the
three types *I'm* aware of but I think there are others? Probably a lot
like sharks, eh?
The Japanese ones are lighter purple and enlongated.

Thai eggplant are different than the ones USians usually see in the regular
supermarket - they are green, round and smallish.

TammyM


Then there are the white egg-sized eggplant no on the market, the
original eggplant, hence the name. We grow Ichiban, an elongated
Japanese type eggplant that is naturally sweet. We also grow the
Louisiana Long Green, an heirloom eggplant that is naturally sweet. Some
of the very large eggplant can be somewhat bitter and may need salting
and sweating.

On Wed, 14 May 2008 19:19:55 -0700, "TammyM"
wrote:

I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
make. She said "sounds good. Eggplant is too much work". I asked her what
she meant and it seems that she thinks that one MUST salt/drain eggplant to
remove "bitterness". Not my experience. I don't even peel eggplant if it
isn't waxed (like peppers and cucs are waxed).

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

Nope, but I often steam it (already cut into pieces) for 8 to 10
minutes before using it. It makes for very tender eggplant which
doesn't drink much oil.

Nathalie in Switzerland

On Wed, 14 May 2008 20:40:47 -0700, Blinky the Shark
wrote:


Are there different kinds? No, I mean that one would encounter in a
normal nonupscale routine nonspecialty supermarket? I don't think I've
*seen* any, but I haven't looked for one in many years. (Until I got one
the other day.)

There are the small white (yes! White!) egglike eggplant the Lebanese
use - excellent.

Nathalie in Switzerland

"Nathalie Chiva" wrote in message
...
On Wed, 14 May 2008 19:19:55 -0700, "TammyM"
wrote:

I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
make. She said "sounds good. Eggplant is too much work". I asked her
what
she meant and it seems that she thinks that one MUST salt/drain eggplant
to
remove "bitterness". Not my experience. I don't even peel eggplant if it
isn't waxed (like peppers and cucs are waxed).

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

Nope, but I often steam it (already cut into pieces) for 8 to 10
minutes before using it. It makes for very tender eggplant which
doesn't drink much oil.

Thanks, Nathalie. Now THAT'S a great tip I can use! I love my eggplant but
damn does it soak up the oil....

TammyM

"TammyM" wrote in message
...
I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
make. She said "sounds good. Eggplant is too much work". I asked her what
she meant and it seems that she thinks that one MUST salt/drain eggplant to
remove "bitterness". Not my experience. I don't even peel eggplant if it
isn't waxed (like peppers and cucs are waxed).

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

TammyM

http://www.aubergines.org/

Ashby "used" to post here in RFC, but is another "regular" that has decided
not to return.

BOB

Goomba38 wrote:
TammyM wrote:
Do you salt/drain eggplant? �

I never peel it (in fact I think the peel is very attractive and adds
visual interest) and gave up salting it years ago. But I also tend to
buy slightly smaller ones than my parents used to get. �Maybe that makes
the salting unnecessary?

Nowadays all eggplant have been hybridized so they are no longer
bitter.

My parents would frequently fry slices of
eggplant, and I tend to use it in recipes that don't require frying
first. My favorite use is just diced and added to tomato sauce to
provide a little substinance in a meatless sauce.

My favorite are those long oriental phalic looking ones... I can
control oil by brushing with how much I want... slice lengthwise,
brush with oil, season and toss on the grill.