Don’t throw away bitter eggplants or keep them off the menu because they may be bitter. Just draw out the bitterness:
- Sprinkle cut eggplant with a tablespoon or so of coarse salt
- Let the salt do its magic for 30 to 60 minutes
- Rinse eggplant in water to remove excess salt
I’ve tried brushing the extra salt away with a kitchen towel, but too much salt remained.
Long, thin Asian eggplants tend to be less bitter than plump globe eggplants. Even most globe eggplants these days are fine, but I bought three small globe eggplants last week that bit back. I tossed out the first one I cooked but rescued the other two with this salting technique.