How to get rid of the bitterness in eggplant?

A wonderful vegetable is eggplant. Not only can it be used to cook amazingly tasty dishes, it also lowers blood cholesterol levels, contains potassium, magnesium, folic acid, phosphorus and vitamins B and C.

Chlorogenic acid, which is contained in this vegetable, is perhaps the most powerful antioxidant with antiviral and bactericidal properties. The low calorie content of eggplant effectively and safely allows you to reduce weight, and the high fiber content and the minimum of carbohydrates – the blood sugar level.

It's just that it tastes bitter if you don't know how to cook it.

Let's reveal small secrets of getting rid of bitterness in eggplants.

There are several ways:

1. Skin peeling and seed removal.

If the appearance of the eggplants in the dish is not important, then you can peel the peel from them and remove the seeds with a spoon. The bitterness will be greatly reduced.

We wash the eggplants, cut off the tail. Then cut into large mugs or cubes., Put in a deep dish, sprinkle with coarse salt, cover with a towel and leave for 30 blinks.

Next, wash and dry the eggplants. Now you can cook.

By the way, eggplants processed in this way take less oil when frying.

We cut the eggplants into slices, fill them with salt water (1 tablespoon of salt is needed for 1 liter of water), bend from above. We hold for 30 minutes. Then we rinse the vegetable and dry it. Then we prepare at our discretion.

Cut the eggplant into slices, place the slices on a plate and put them in the freezer for 4 hours. After taking the eggplant slices out of the freezer, simply squeeze out the liquid and the bitterness will go away.

Keep in mind that these eggplants quickly lose their shape when cooked and turn into a puree.

We take a whole eggplant, wash it and make punctures with a knife. Next, put the eggplant on the grill, gas stove, or electric stove. An oven will also work. Do not cut off the tail! We bake the eggplant from all sides. The rind, which actually contains the bitterness, should char.

After that, carefully holding it by the tail, carefully peel the eggplant from the remnants of the peel under cold water. Eggplant prepared in this way can be served hot whole on a plate, seasoned with olive oil, black pepper and salt

Chop it finely, mix with fried and cut red bell pepper in the same way, drip lemon juice, salt and mix with garlic, herbs and pepper. You will get a Romanian eggplant salad.

You need to immerse the eggplants in milk for at least half an hour, and press on top with a press. After half an hour, the eggplants should be removed and squeezed well with a paper towel.

By the way, young, homemade eggplants, as a rule, do not taste bitter at all. But in September, the skin can really taste a little bitter.