What traditional technique reduces bitterness and minimizes oil absorption during eggplant cooking?
Answer
Sprinkling cut pieces with salt and rinsing after resting
Eggplant possesses a highly spongy texture, which causes it to readily absorb liquids, dramatically increasing its caloric density when fried. To counteract this and draw out inherent bitterness, a traditional method is employed. This involves generously sprinkling the cut pieces of eggplant with salt and allowing them to rest for approximately 30 minutes. This resting period draws out moisture. Crucially, after resting, the salt must be thoroughly rinsed away from the flesh before any subsequent cooking process begins, as this pre-treatment helps the flesh absorb significantly less oil during frying or roasting.
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