Is this a useless piece of tradition passed down from generation to generation? Or are we doing this for a reason?
If you want to know why salting eggplants is a thing, you have to care about history. Welllllll, that’s not totally true. You just have to care about the history of the eggplant—the Treaty of Ghent and the Jurassic Period and the Industrial Revolution are kind of irrelevant in this situation. The thing is, we salt sliced eggplant before cooking because of what the vegetableThe first time someone ever cooked an eggplant, it was a much different vegetable than the one we're familiar with.
Once upon a time, eggplants tasted incredibly bitter, and salting them before cooking helped to draw out and eliminate some of that astringency. You might still catch a hint of it every once in a while, but for the most part, the eggplants we know today don’t need the same kind of help mellowing out. Which, as you have probably gathered, meansbecause, well, there isn't that much to get rid of.
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. Generally speaking, when we apply heat to raw ingredients—be it a vegetable, piece of bread, or slab of meat—we're hoping to get water out of something, thus concentrating its flavor.
. Rushing to get your stuffed eggplant dinner on the table before your friends walk through the door? We officially give you permission to go ahead and skip that step. Have a bit more time on your hands and want to go the extra mile? Just do it! Whether you're working with slices or chunks, all you have to do is generously season the exposed areas of the eggplant with
, and place them on a plate or sheet pan lined with paper towels to help soak up the moisture that comes out. And if youwant to go the extra-extra mile, you can arrange the salted pieces on a paper towel-lined baking sheet, place another layer of paper towels over them, and placebaking sheet over top, and weigh that down with a few heavy cans from the cupboard. That’s professional caliber stuff.
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