And other eggplant frequently asked questions, answered by our Kitchen Scientist columnist, Nik Sharma.
the bitterness. This is not accurate. For one, the alkaloids that taste bitter in eggplants are a bit large and can’t simply come out via osmosis when salt is added. Instead, saltBoth salty and bitter tastes have the ability to interact with each other when present in the mouth, with salt muting the taste of bitterness. Sweetness is another taste that can mask bitterness, which is why a lot of bitter pills are coated with something sweet.
So, do you still need to salt eggplant in advance? To mask bitterness, not really. For the most part, farmers have selectively bred eggplants and picked varieties that tasted less bitter over the years. For most recipes, I just cut the eggplant and get cooking.This is the one occasion when I take the time to salt eggplant in advance. The two major components of an eggplant are, so it makes sense to get rid of that water when you want to get a firmer, less soggy texture.
But if you don’t eat meat, eggplant can provide that chewy texture all on its own. Like tofu, this vegetable is essentially a sponge, effortlessly absorbing flavors. This makes it the perfect vehicle for savoriness. Because of its shape and meatiness, eggplant is a popular substitute for vegetarian bacon. Is it a perfect replica? My honest answer is no. But it gets very close to the real thing—and is a delightful dish all its own, subtly smoky and super savory. Serve it in a tomato sandwich with lots of zhoug and mozzarella.
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