One thing I’ve learned about taking the bitterness out of an eggplant is to salt it generously. If you can, place a heavy pan on top of it to help the eggplants “sweat” a bit. After about 15 minutes, dry up the eggplant slices with cotton/paper towels. Proceed to use the eggplant in your desired recipe.
Do you have any tips on cooking with eggplants that you’d like to share? Let us know in the comments section below.
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Hi,
Yes. In Sri Lanka, we cut the eggplant which we call brinjal, into 2”-3” lengthwise pieces and soak them in water. After about 30 minutes, remove the water by squeezing the pieces, a handful at a time. Leave in a colander to dry.
We usually deep fry them and make into a curry with little coconut milk and condiments.
The green variety that comes in the shape of balls, are de-seeded and cooked in coconut milk with other condiments.