What is the purpose of the salt eggplant?

eggplants are very popular vegetables that are used in many famous recipes such as Mousakka, Ratatouille and Baba Ghanoush. In many cases, cooking eggplant preparation is a very simple process. Some chefs prefer to immerse it in clean water for some time, while others prefer it. It is assumed that solicos eggplants reduce its bitterness, remove excess water and help it absorb less oil during the cooking process. It also makes eggplant less fungal or firmer.

Not all eggplant must be soleny. Fresh, young eggplants can taste bitter when they are raw but not bitter when they are cooked. Only the mature older eggplant benefits from the salting process. Older eggplants have large, hard seeds that can be brown or black, containing acidic juices. These juices are drawn during the sweating or cleaning process, which improves the taste of eggplant when cooking.

Another advantage of a salt eggplant is that it removes excess water. All air pockets in the collapse of the ovaryPlants and gain a much denser nature. This makes it less permeable during cooking and prevents it from sucking a lot of oil during the cooking process. The eggplant is usually notorious by sucking a huge amount of oil when frying. The eggplants also helps slices to keep their shapes for a stronger structure - this is useful in the production of meals such as eggplant Parmigiana.

But if the eggplant is crushed, it may not be necessary to align it at all if it is not really mature. Some people face eggplaces if used in meals that contain really strong spices. Eggplant salt does not have to be necessary when cooking for a long time, for example in stew or saucepan.

The salting process usually includes peeling of vegetables and slicing, cubic or quarterly. The cut eggplant can be placed in a colander, generously sprinkled with salt and left for about half an hour or more. At this point, the beads will be visible at the top of the piecesmoisture. They can be patted with absorbent paper towels until they are dry. Some chefs put a eggplant on pieces in a colander. This removes both bitter juice and excess water at the same time; Both flow into the container located below it.