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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  1. 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.

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