What is the French stew with eggplant?
Ratatouille is a French Provençal dish of stewed vegetables that was popularised in Nice and is some En savoir plus
Why do you soak eggplant in water before cooking?
Laure Joubert
2025-10-28 14:20:59
Nombre de réponses
: 14
Soaking eggplant in water before cooking is not always necessary. The claim that eggplant needs to be salted to remove bitterness is reminiscent of a time when eggplants were more bitter, but today, eggplants are bred not to have that kind of bitterness. One exception is when deep-frying eggplant, as soaking the slices in a bowl of water with a couple of tablespoons of salt for about 30-45 minutes can help the fried eggplant turn out less greasy. This process doesn't have to do with bitterness, but rather with reducing greasiness. Some experts believe that salting is unnecessary and that eggplant can be cooked without it, simply by cutting it up, tossing the pieces with olive oil, and starting to cook.
Marine Dufour
2025-10-28 13:30:47
Nombre de réponses
: 12
We salt sliced eggplant before cooking because of what the vegetable used to be like. Once upon a time, eggplants tasted incredibly bitter, and salting them before cooking helped to draw out and eliminate some of that astringency. But things have changed. These days, that overwhelming bitterness has been bred out of eggplants. So, are there any other reasons to salt eggplants? Well, besides the fact that someone’s great grandparent told us to do it, we sometimes salt eggplants to help remove some of the excess moisture that's trapped in the vegetable. Salting the cut side of an eggplant before you cook it helps draw out water and jump starts that process.
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Can eggplant be used in stew?
Eggplant is seriously underrated. I know it gets a bad rap from some people, but I grew up eating i En savoir plus
Christine Roux
2025-10-28 12:34:40
Nombre de réponses
: 17
Eggplant has a high water content, over 90 percent, salting reduces the overall sponginess—thanks to osmosis—resulting in a firmer texture that cooks more evenly. This process also minimizes oil absorption, making the eggplant less greasy, and helps it achieve better browning during cooking. Since eggplant has a high water content, salting reduces the overall sponginess—thanks to osmosis—resulting in a firmer texture that cooks more evenly. So, while salting is no longer all about balancing out the bitter notes from days of yore, it's still a crucial step for overall taste and texture. As with my go-to method for prepping zucchini, letting eggplant sit with salt draws out excess moisture and elevates the flavor. Let it sit for a bit, a minimum of 15 minutes works, up to 1 or 2 hours.
Aurore Besnard
2025-10-28 11:42:01
Nombre de réponses
: 19
Recipes call for salting eggplant to reduce bitterness, specifically in older and overripe eggplants. In truth, sprinkling eggplant with salt before cooking doesn’t reduce bitterness as much as you might think. Bitterness isn’t as much of a factor, but pre-salting eggplant does have another purpose: It is an effective way to draw out excess moisture. When cooking, this can be a double-edged sword for the ultra-absorbent eggplant. Pre-salting dries out the eggplant, which prevents it from absorbing too much oil or fat, which makes it especially beneficial when frying eggplant; it can help give it a crisp exterior and creamy interior.
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What is Turkish eggplant stew called?
Turkish eggplant stew is a late summer/early fall classic featuring the season’s ripe, juicy tomatoe En savoir plus
What is the 🍆 called in English?
A long, bulbous, bright purple eggplant, or aubergine in British English, shown with a leafy stem. En savoir plus