I grew up in a family where we grew our own eggplants and I had never heard of fixing them any way except fried  [afer dredging in flour and egg mixture] or in pamigiana.....and we never did any special salting etc, so I found this article very intriguing. My youngest son always complained about eating it saying it was "sour" or awful and now at age 38 he still won't eat it. Maybe some people have a natural aversion to it....picking up on a "bitter" taste. I will continue to eat it [but sparingly while I am on this healthier way of eating].

I LOVE eggplants (or aubergines here in the UK ), I just wish they weren't typically a £1 per eggplant as I usually eat one all in one meal. I've tried salting them but didn't like it. Though I didn't realise I was supposed to rinse!  They've never tasted bitter to me when I grill, bake or fry them. If I fry them I used 1 teaspoon oil and if it starts getting dry just splash some water, tamari soy sauce, white wine vinegar or another juicy vegetable. You can also stuff them, use them in dips or put cooked slices in sandwiches. Yum!

Thanks for a great article on one of my favourite foods.

Is it possible to bake the eggplant rather than fry in oil? Has anyone tried that method? Does that just expose it to air and make it bitter? Thanks for your thoughts.

I love eggplant, but I cannot stand eating it unless it's been soaked in salt water then rinsed heavily first.  Otherwise it tastes fuzzy and makes the roof of my mouth feel rough and leaves a horrific aftertaste.  I grill slices of it and use them in sandwiches and wraps or dice it into some pasta with sauce, or else I roast it and make baba ghanouj out of it.  I love it as eggplant parmesan but there's no way I could eat that except maybe once or twice a year.  My recipe is fabulous but not exactly friendly for a calorie counter!

I never degorged aubergines and never ever had them tasting bitter (nor did anyone find them bitter when they ate my cooking).

I cut them 1 cm thick, rub a bit of non-hydroginated vegetable margarine on both sides, put a tiny bit of garlic salt on them and put them in the oven on 180 degrees until they are baked (golden brown).  They are delicious.

I cut my eggplant in half lengthwise, score the flesh in a diamond pattern, insert sliced garlic into slices and then place the eggpland flesh side down on a pan lined with parchment paper and bake at 350 F for about 30 minutes.

I scoop it out, add some marinara, and a sprinkle of parmasan cheese. Soo yummy, no extra oil, no extra salt.

I gave up frying eggplant years ago in favor of baking.  It takes a little longer, but uses far less oil!  Here's the recipe:

Cut the eggplant into 1/2" thick slices, dip slices in an egg/water batter and if desired, dredge in breadcrumbs or flour.

Spray some olive oil onto a cookie sheet.  Arrange the slices on cookie sheet and spray a little more olive oil on top.  Bake at 350 until soft, around 20-30 minutes depending on how thick you've sliced them.  Eat as is or use them to prepare eggplant Parmesan.

Original Post by: vhadge

I cut my eggplant in half lengthwise, score the flesh in a diamond pattern, insert sliced garlic into slices and then place the eggpland flesh side down on a pan lined with parchment paper and bake at 350 F for about 30 minutes.

I scoop it out, add some marinara, and a sprinkle of parmasan cheese. Soo yummy, no extra oil, no extra salt.

Mmmm! This sounds wonderful! I'm going to have to try this. :)

In Eastern Europe where I come from eggplants go whole on the BBQ or directly onto the gas stove open fire and are first cooked this way until soft and the skin well "burned" with a great smokey flavor, then they are left to cool a little, the burnt skin is carefully removed and all the flesh is then placed in a colander to drain some of the juices for a while, then pureed with some olive oil, a pinch of pepper, salt to taste, and either finely chopped onion or garlic, depending on your personal preference. If I want to avoid the smell, then I add fresh dill and parsley instead. Also, some like also adding one or two egg yolks to the oil, to give the puree a "mayo" flavor, while others prefer just the eggplant and oil. Since counting calories, I have also very successfully used skim milk or very low fat cream instead of the olive oil. The smokey puree, served cold, is great with fresh tomatoes, or on a slice of wholewheat bread, or as a dip for your favourite summer veggies. Absolutely lovely!

I love eggplant, and I eat them in all sorts of ways.  I would hardly call eggplant "nutritious," though.  Their best benefit is as a tasty substitute for something that would have more calories.

If I ever do salt them, it's to remove moisture that I likely would just cook out, anyway, such as with a caponata or pistouille.

I don't salt aubergine, slice on the diagonal (just to be awkward) lightly coat in olive oil, grill on a really hot BBQ just for a minute on each side. absolutely delicious, much lower calorie accompaniment to meat than a bread roll.

Ian

Original Post by: catpeters

Original Post by: vhadge

I cut my eggplant in half lengthwise, score the flesh in a diamond pattern, insert sliced garlic into slices and then place the eggpland flesh side down on a pan lined with parchment paper and bake at 350 F for about 30 minutes.

I scoop it out, add some marinara, and a sprinkle of parmasan cheese. Soo yummy, no extra oil, no extra salt.

Mmmm! This sounds wonderful! I'm going to have to try this. :)

Very nice. But what do you mean by "Add some marinara".  Is this a marinara sauce?  As in a pasta sauce Marinara. ? 

Absolutely love eggplants. Yes, I've salted, lightly for taste before roasting it. Then I'd incorporporate in in sauteed onions and garlic, pepper, rosemary and basil, with other fresh vegetables for a pan rendered ratatouille...delicious! In the pan goes fresh roma tomatoes, carrots, broccoli, and any other vegetable I have-splash of white wine, soy sauce and 2 Tbls of tomato sauce or one of tomato paste does it! Cover, let its own wonderful juices render for 15 mins...low-med heat. You will love it! (Yes, salt to taste--no bitterness...just healthy deliciousness)

Original Post by: pushbuttonkitty

I love eggplant, but I cannot stand eating it unless it's been soaked in salt water then rinsed heavily first.  Otherwise it tastes fuzzy and makes the roof of my mouth feel rough and leaves a horrific aftertaste.  I grill slices of it and use them in sandwiches and wraps or dice it into some pasta with sauce, or else I roast it and make baba ghanouj out of it.  I love it as eggplant parmesan but there's no way I could eat that except maybe once or twice a year.  My recipe is fabulous but not exactly friendly for a calorie counter!

Otherwise it tastes fuzzy and makes the roof of my mouth feel rough and leaves a horrific aftertaste.

That sounds like a food allergy to me.  Rinsing must remove the chemical that you're allergic to.   Same thing happens to me with bananas.  I can eat them in something or cooked, but straight up raw banana makes my mouth itchy. 

I made a low-fat eggplant parm just the other day.  I peeled the raw eggplant, placed it on it's side and sliced it into 1/2" slices.  I lightly salted it for flavor and without egging, flouring or breading it browned it lightly in a non-stick pan sprayed with a little olive oil spray.  I layered it in a casserole dish with low-cal marinara sauce and a bit of part-skim mozzarella as well as pecorino romano grated cheese and then baked it on 350 for about 45 min. or until I see that it is not watery.  It's DELISH!

Coming from an Italian heritage, we had eggplant all the time, but it we not only fried it, we marinated them, stuffed them, grilled them or added them to sauces.  Now as an adult trying to lose weight, frying them was just not an option, as they tend to soak up whatever grease you put in the pan.  Continuing to enjoy parmigiana is something I was determined to do, so at first I tried breading them, and baking them in the oven.  Never degorged them, as I found once you mix the eggplant with all the other ingredients in that recipe, you just don’t taste any bitterness.  That system worked out fine.  Then I was diagnosed with type 2 diabetes and I had to find another way to enjoy the eggplant, minus the breadcrumbs.  I tried everything,  even just slicing and baking them in the oven first w/o breading them (and not degorded) and that worked out fine.  Then one time I came across a recipe that instructed the parmigiana to be made with sliced eggplant that wasn’t even cooked.  Just use the eggplant as your layers (raw) spread with your sauce, low fat or non fat cheeses, and whatever vegetable fillers you like.  I was SHOCKED at  how good this came out and not only was I feeding my low cal diet, but my diabetic diet as well.  If you’re not sure about this, the next time you’re making parmigiana, just make a small tin this way and see how well you enjoy it.  It takes the guilt out of enjoying an otherwise very fattening, unhealthy dish!

I wrap the eggplant in aluminum foil and bake, then slice for baked dishes, (moussaka), or cut-salt-sweat for frying. The smaller the eggplant, the sweeter the taste. Never tried the vertical slicing method, but it makes sense that less seeds are exposed per slice. Have to try it!! Just made eggplant, jalapeno quiche! Awesome!

I often omit the oil all together. I have wondered about the salt. I usually just pre-bake mine in the oven and then do a pseudo version of parm with lots of tomato, garlic and cheese. I just love eggplant. Haven't tried many other recipes. Will have to check out the Louisiana one. I have noticed if you slice them really thin and bake them until crisp they are like chips and can be very tasty as long as they don't get overcooked.

I am happy to see all this information about eggplant.  

I was at the farmers market the other day looking at the fresh vegetables.  I saw the eggplant and decided to buy it, although I have never cooked it before and only tasted it once before.  It has been in my refrigerator waiting for me to figure out what to do with it.  Just this morning I was wondering if it would go bad before I figure out what to do with it.  I am going to try vhadge's baking it with the garlic and eating with marina sauce.

Please share the quiche recipe. Sounds yummy and would have never thought to use in that way. I've had it in Chinese stir frys also and I think I just love it. Most people are turned off by the purple color I think. My uncle use to use it as a stuffing with clams/shrimp. Wish I know the recipe. If anyone has any ideas of this, please share.

I used to salt the eggplant. Now I select carefully at the store the smaller firmer ones. Also, I look for a round circle rather than a longer shape at the bottom. Someone once told me that it is sweeter... I think it's the female eggplant!

Now, in the interest of watching my weight, I don't salt and I don't fry them. Peel skin then slice them 1/2". I spray a cookie sheet with olive oil and lay the slices on it, lightly spraying the top of the slices as well. Preheat oven to 450 and bake for 10 minutes, Bake, flipping once with spatula, and bake another 8-10 minutes until flesh is more transparent and golden brown. You may still blot with paper towels after removing from oven before using in the recipe.

Use in Eggplant Parmesan or as roasted veggies just plain! I made a recipe up as Eggplant Rollatini that uses low fat cheeses...Part skim Mozzarella, Part skim Ricotta, and reduced fat grated Parmesan. Add sauteed zucchini, onion and garlic to this. Parsley and basil too. Mix well. Place 2 Tbsp. blob of cheese mixture at narrow end of eggplant and roll up. Place in 8x8" casserole. Cover with homemade marinara sauce and sprinkle with more Mozzarella and Parmesan cheese. Bake 10-12 minutes in 350 oven until sauce bubbles. Makes 8 Rollatinis. Used 2 Rollatinis for each person. Didn't calorie count it but it was about 4 Weight Watcher PointsPlus per serving of 2.

Check Asian markets for small round and different color eggplants-- along with well priced herbs.

Love all these ideas!

I bake eggplant all the time.  I slice it, lightly salt and pepper, dredge in egg white or egg beaters and then Vigo italian bread crumbs.  sprinkle the tops with reduced fat grated parmesan cheese.  Spray a cookie sheet with cooking spray and bake for about 30 minutes or until tender. (depends on how thick you slice it)   Turn once after about 15 minutes.  My husband prefers I peel the eggplant first but you don't have to.  We like it just like this but I sometimes top it with spagetti sauce or marinara.

I love eggplant!  But I have never "salted" it before.  I have never even heard of such a thing.  I just slice it up and put a drizzle of olive oil and pepper on there, and throw it on the grill.  If I'm lazy I just throw it on without anything.  Or I toss it in a hot skillet with a bit of olive oil.  I have never had a problem with it being bitter at all.

I like to make what I call "poor student eggplant parmigian."  You saute some slices of eggplant in a bit of olive oil, take a piece of toast, spread some spaghetti sauce on there, add the eggplant, add some sliced parm (if you are fancy enough to have it), provalone, or any white cheese you have.  Then toss it in the microwave for a bit to get it all melty.  It's like an open faced sandwhich.  You can add more pasta sauce at the end if you want.  Sooooo good!

I just made the most INCREDIBLE Eggplant Parmesan the other night and here is the secret:

1) Slice the eggplant the long way so you have 1/2 inch thick long oval sections and lay them on paper towels stacked on top of each other, no need to salt!

2) LET THEM SIT OUT OVER NIGHT to dry, this is the most important part. There is no need to salt, and it does not produce a bitter taste, I learned this from my boyfriend who used to have an Italian roommate who would make it this way.

3) The next night, press the stack of eggplant and paper towels to squeeze out the little bit of excess moisture, then dip into egg whites and dredge in whole grain bread crumbs, garlic powder, basil, and oregano and a little parmesan if desired.

4) Bake @ 425 for 25 minutes on a pan sprayed with your choice of fat free cooking spray.

5) Take the egg plant slices out and spoon tomato sauce on just so it covers the surface of the slice, then sprinkle a tiny bit of low fat mozzarella if desired and put back into the over for 3 minutes to melt the cheese.

6) Stack the pieces two high so if you started out with 8 single slices of eggplant you will now have 4 stacks of two.

7) Enjoy! I think it tastes better than chicken parmesan and there is absolutely no frying or oil needed! The secret is letting it sit out overnight :-) 

I read, years ago, that the modern varieties have been selected so that they aren't bitter so I stopped salting them and I've never noticed any bitterness.

I've also discovered that they absorb oil until they are cooked and then they release the excess. I have some recipes where you fry the aubergine until it's browned, drain it and conserve it for later use in the dish - initially I couldn't imagine being able to drain it but discovered you can.

Eggplant is not fit for human consumption - they are actually pod-people from outer space . Blech! any way you slice, dice and cook them.. BLECH!

I've been cooking eggplant for years using the degorging method and have  never found it to be bitter, just time consuming.  People who normally do not like eggplant because of the "ick factor" have never objected to mine. I have recently found that light purple Dominican eggplants have no bitterness when cooked without salting and draining.  If you live in a Latino neighborhood, these can be found in any moderately sized grocery store at a very reasonable price.

I have only cooked eggplant a couple of times recently. No special prep, just cut in small pieces and stir fryed with pieces of pork loin, bean sprouts and other chinese style veggies and soy sauce. Was wonderful.

I have only cooked eggplant a couple of times recently. No special prep, just cut in small pieces and stir fryed with pieces of pork loin, bean sprouts and other chinese style veggies and soy sauce. Was wonderful.

If you do not put the eggplant in salt water, you are not just risking the bitter taste but also you may be surprised to see that you have a dark blue mouth afterwards. Some eggplants would react with the saliva and god know what else and would leave a stain in your mouth. Happened to me couple of times. It's not an allergy, would go away after brushing, but embarrasing anyway.

i love eggplant since a very young age. when i was living with my parents. my mum wouuld make musaka and  other dishes. now on my own and mantaining my new slim figure. i only grill without any oil or salt just plain or i cut in half and stuff each half with fresh leeks fresh tomatos and onions no oil or salt.  all vegtables i eat are organicaly grown on my dads farm. abslutly delicous

I think you are related to my youngest son. He has managed to taste one or two bites of eggplant in his 38 years. He can detect by smell when I have tried to be a "Secret Organic Cook"

Raennshadow

Original Post by: meganockas

I read, years ago, that the modern varieties have been selected so that they aren't bitter so I stopped salting them and I've never noticed any bitterness.

I've also discovered that they absorb oil until they are cooked and then they release the excess. I have some recipes where you fry the aubergine until it's browned, drain it and conserve it for later use in the dish - initially I couldn't imagine being able to drain it but discovered you can.

 

I have also read this. Growers have developed varieties, by selective breeding, that do not have bitter juices so they can be prepared simply and healthily. Bon appetit!

In Texas, most of us eat our eggplant battered and fried.  The salt is in the batter and the eggplant is not bitter.  A Mexican restaurant here serves it crisply fried, then filled with seafood and queso on top.  Never would have thought of mixing it all like that but it is so delicious.  I've always peeled my eggplant but have heard it's not necessary.  Wondering if the bitterness comes from the skin since I've never had bitter eggplant or a blue mouth as someone else stated.

Original Post by: ejwilder

Is it possible to bake the eggplant rather than fry in oil? Has anyone tried that method? Does that just expose it to air and make it bitter? Thanks for your thoughts.

I have NEVER heard of salting an eggplant. That's such a weird thing to do. I don't think eggplants are bitter enough to need any of those strange methods mentioned. I also do not fry anything. I loved sauteed vegetables or roasted vegetables and I use non stick spray instead of oil. It makes spices stick to the veggies, and it keeps the veggies from sticking to the pan, and it doesn't cover up the natural flavor of the vegetables like oil and butter do.

I never salt my eggplants...it is stupid...Never fry my eggplants...it is unheathy

my favorite recipy is: Eggplant in oil, it is easy to make, healthy and tasty to eat, and CHEAP!!! I would send the recipe if you want 

I have baked eggplant with good results.  I slice it and brush it with a mixture of olive oil  (1 or 2 teaspoons)  and water,  I use water so that I don't have to use so much oil. It gives the eggplant a thin layer of oil.  I think it would dry out without any oil.  My eggplant has come out tender and sweet. 

Just wanted to say I love this article.  Felt like I was reading something out of cook's mag. It has inspired me to do some eggplant experimentation of my own. Very nice! Off the top of my head, it makes sense to quickly sear sliced eggplant to lock in the goodness in a smoking hot pan, in just enough oil to smear the surface.  Since salt brings out moisture, and eggplant has a lot of it, I'd sear it unseasoned to obtain the golden brown, caramelized effect, before all the water comes out. Drain it on paper towels, and then season as desired.  I shall try this.  As to the unhealthy factor of frying, pish posh, live a little.  We all need fat in our diets.

Meh? Why ruin the stuff by soaking in salt and deep frying them!? :b We generally spray or rub a little olive oil on them and grill them. I then lightly salt them and generously inhale ;) Alternatively, once cooked, you can make baba ganoush from them (do a web search for a recipe. Yummy stuff).

Re bitter, I have only had a problem once, and that was the last batch I bought from a local "farmers market" store that supposedly  carries a lot of local produce (yes you are correct if you get them impression that I was not impressed by the place, local rave reviews or not!). Spouse eyed them and wanted them. They were way too big, but I figured I would try them. Found out some had moldy stems when we got them home. Cooked them up anyways, and they were horrid. Compost. 

 I'm a cook in an Italian restaurant and my Sicilian boss says he's never salted them. We sell tons of eggplant in several different preparations and no one has ever complained about bitterness. I have tried salting and not salting without much difference and these days never salt them, just pick out the smallest ones and steer clear of any that look wrinkled.

One of my favorite ways to prepare eggplant at home is to slice them into rounds, unpeeled, and rub a small amount of olive oil on each slice then season lightly with salt and pepper and cook them briefly in my grill pan, just enough to sear them and get nice grill marks and that slightly smoky flavor. I layer them in a casserole dish then I top it with a sauce made from canned diced or whole plum tomatoes, chopped onion, mushrooms and peppers along with some basil, garlic and if I have it on hand some diced zucchini. A little shaved Parmesan and, if I'm feeling indulgent, a tiny drizzle of olive oil then bake it until the top is golden and the sauce bubbly. So delicious! Also works to just dice the grilled eggplant and toss it with the sauce and serve over pasta or even grilled chicken or tuna steaks.

Ive never noticed a bitter taste in eggplant.  I have had it fried, grilled, salted, not salted, etc...  I like it, especially in parmigiana.  Sometimes I get a bit of an allergic reaction as in my throat swelling.  Similar to when I eat peanuts of which im deathly allergic but not nearly as severe.  More annoying than anything.  I now understand that it has virtually no nutritional value.  So, I have a weight problem. Eggplant has no nutrional value.   It occasionally gives me an allergic reaction.  It is best fried!  I just find something else to eat.

Here's my recipe for eggplant:  Slice, dip in eggwhite or egg, dip in cornmeal or flour, fry until golden.  Place in casserole dish and layer with Provolone cheese.  Pour over a can of tomato soup mixed with one can of water.  Sprinkle with parmesan.  Bake at 325 until crust forms.  This is delicious...tastes like "meat" and is great for the low carbers.  I have lost 26 pounds eating like this.

I just cooked some eggplant tonight that I bought the other day at farmers market. I sliced it with it's skin on and sauteed in butter flavored Pam.  No oil.  No bitterness. Simple, quick and I topped with a 5 bean casserole dish.

I've only had this particular odd sensation & taste with Italian eggplants that were not cooked thoroughly. My grandmother always salted and drained, I never have.

I've also tried both the vertical slicing (for rolatini) and horizontal slicing for other uses such as Parmigiana or caponata. 

I've never had bitterness using a firm, fresh eggplant.

Thanks for sharing. I think I will try this.

I sautee fresh garlic and onion in a little olive oil. Once translucent I add the unsalted chopped egg plant and a can of stewed tomatoes. I cook for a maybe 20 minutues until the tomatoes loses its acidity and eggplant is tender add salt and pepper to taste. Serve with fresh parmesan cheese on top.

I have a method of preparing eggplant that I haven’t seen mention here. I peel, slice in rounds, place on a cookie sheet, broil until a little brown, flip them over, sprinkle with a little parmesan cheese or tomato sauce, broil a little more. If the rest of your meal is not quite ready, turn off the oven and leave it on a lower shelf to stay warm. There are few additional calories, with lots of flavor. This method also works for summer squash.

Just wanted an answer, not a novel.

Great creative writing, but no one cares who you know in Rome.