You do not have to salt aubergines before cooking, but doing it can help in some cases. Salting aubergines pulls out extra moisture and can reduce bitterness, especially if the aubergine is older or larger. It also helps the aubergine cook better by making it less soggy.
To salt aubergines, slice or cut them as your recipe says, then sprinkle salt evenly over the pieces. Let them sit for about 20 to 30 minutes. You will see little drops of liquid coming out. After that, rinse the salt off and pat the aubergine dry with a paper towel or clean cloth.
If you buy fresh, young aubergines, they often don’t taste bitter and may not need salting at all. For recipes where you want the aubergine soft and creamy, like in a stew or curry, skipping salting is fine. But if you are grilling or frying, salting can help avoid sogginess and give you better texture.
So, salting aubergines is optional but useful depending on your cooking method and how fresh the vegetable is. Try it once or twice to see how you like the results.
Salting Eggplant – Kitchen Wisdom – Martha Stewart
This is the big question that always comes up when cooking aubergines. Do you need to salt aubergines before cooking them? The short answer? It depends.
The Purpose of Salting Aubergines
Salting aubergines before cooking has two main purposes:
- To draw out excess moisture: Aubergines can contain a lot of water, which can make them soggy when cooked. Salting helps pull this moisture out.
- To reduce bitterness: Some aubergine varieties can be a bit bitter, especially the larger ones. Salting them helps remove this bitterness, making them taste more mellow.
But here’s the thing modern aubergines are generally less bitter than their older counterparts. So, salting isn’t always necessary. I usually salt when I’m using larger aubergines or if I’m planning to fry them, as it helps them crisp up better. But if I’m grilling or roasting smaller varieties like Japanese aubergines, I often skip the salting step.
If you decide to salt your aubergines, here’s how:
- Slice or cube the aubergine.
- Sprinkle a generous amount of coarse salt over the cut surfaces.
- Let them sit in a colander for 30 minutes. You’ll notice droplets of moisture gathering.
- Rinse the slices under cold water to remove the excess salt, then pat them dry with a paper towel. This step will help you avoid overly salty or soggy aubergines.
I remember the first time I tried salting my aubergines for frying I was amazed at how much water came out! It made such a difference in texture, especially when I fried them. They were crispier and absorbed less oil.
What Is the Best Way to Cook Aubergines?
When it comes to cooking aubergines, there’s no one-size-fits-all approach. They’re versatile enough to be prepared in several ways grilled, fried, roasted, or even pureed. Here’s a quick guide to the best methods based on your preferences.
Grilling Grilling aubergines gives them a smoky flavor and beautiful char marks. To grill, slice them into rounds or lengthwise, brush with olive oil, and cook over medium-high heat for about 5-7 minutes per side. If you’re looking for a softer texture, you can marinate them before grilling in a mixture of olive oil, garlic, lemon, and herbs.
Frying Fried aubergines are crispy on the outside and creamy on the inside. However, they tend to soak up a lot of oil, so it’s important to not overcrowd the pan. Preheat your pan, use a high-smoke-point oil (like sunflower or vegetable oil), and fry in batches. This method works best if you’ve salted the aubergines first.
Roasting Roasting aubergines gives them a rich, caramelized flavor. Cut them into chunks or halves, drizzle with olive oil, and season with salt and pepper. Roast at 400°F (200°C) for about 25-30 minutes, turning them halfway through. This method works great when you want the aubergines to soak up a lot of flavor from herbs or marinades.
Pureeing Aubergines are also perfect for making dips like baba ganoush. To do this, you can roast or grill them until they’re soft, then scoop out the flesh and blend it with tahini, garlic, lemon juice, and olive oil. It’s a creamy, smoky dip that’s perfect for appetizers or as a spread.
Other Cooking Tips for Aubergines
Aubergines have a reputation for being a bit tricky to cook sometimes they’re mushy, other times they’re too bitter, and don’t even get me started on how much oil they absorb when frying. But with a few tricks up your sleeve, you can easily master cooking them. Here’s what I’ve learned over time.
Use the Right Type of Aubergine
There are different types of aubergines, and the variety you choose can make a huge difference in your dish. The globe aubergine, the large, round one that’s common in grocery stores, is great for grilling, frying, or baking. On the other hand, Japanese or Chinese aubergines are smaller, more delicate, and tend to have a sweeter taste and thinner skin. If you’re making something like stuffed aubergines or dishes that require a more delicate texture, these smaller varieties are your best bet.
Don’t Overcrowd the Pan
If you’re sautéing or frying your aubergines, one of the biggest mistakes you can make is overcrowding the pan. Aubergines absorb oil like nobody’s business, and when there’s too much in the pan, they’ll just stew in the oil rather than crisp up. Cook in batches if you need to. Trust me, those crispy, golden pieces are so much better than the oily, limp ones that come from over-crowded cooking.
Preheat the Pan (Especially for Frying)
When frying aubergines, always make sure the pan is hot before adding oil. The oil won’t heat up properly, and the aubergines will end up absorbing way too much oil. Instead, heat the pan over medium-high heat, add a bit of oil, and let it get hot. Once it’s shimmering but not smoking, add the aubergines.
Use a High-Smoke-Point Oil
When cooking aubergines, choose an oil with a high smoke point. Olive oil works great, but if you’re frying or grilling at high temperatures, it might start to smoke or lose its flavor. In those cases, vegetable oil or sunflower oil are better options.
Don’t Forget to Season After Cooking
It’s tempting to salt and season your aubergines before cooking them, but don’t forget to taste and adjust your seasoning after cooking them. Once your aubergines are perfectly cooked, they’ll often need a little extra sprinkle of salt, pepper, or even herbs like thyme, oregano, or basil.
Try a Salt-Free Method for Grilling
When grilling aubergines, salting them isn’t always necessary. Simply slice them into rounds, brush with a little olive oil, and grill until they’re charred and tender. The high heat of the grill will bring out the natural sweetness and smokiness in the aubergine without the need for salting.
Layer with Paper Towels (for Extra Oil Absorption)
If you’ve fried your aubergines and they’ve come out a bit greasy, no worries just layer them between paper towels for a few minutes. The paper towels will absorb any excess oil, leaving your aubergines nice and crisp without the heavy, oily texture.
Marinate for Extra Flavor
Aubergines have a subtle, somewhat neutral flavor that absorbs marinades beautifully. Whether it’s a balsamic vinegar-based marinade, a yogurt and spice mix, or a simple herb and garlic soak, marinating aubergines for an hour (or even overnight) can add layers of flavor that you can’t get from simply seasoning them before cooking.
Use Aubergines in Various Cuisines
Aubergines are incredibly versatile and can be used in a range of cuisines beyond the classic Mediterranean or Italian dishes. They’re essential in many Indian, Middle Eastern, and Asian dishes as well. Whether it’s a spicy curry from India, a baba ganoush dip from the Middle East, or a stir-fry from China, aubergines can take on many different flavors and textures depending on the seasonings you use.
Cook Aubergines in a Pressure Cooker (For Fast Results)
If you’re in a rush but still want to get perfectly cooked aubergines, a pressure cooker can be your best friend. Just cut the aubergine into chunks, season them lightly, and pressure cook for about 5-10 minutes. The result is tender, creamy aubergines without having to wait too long.
Final Thoughts
Cooking aubergines doesn’t have to be intimidating! With the right preparation and cooking techniques, you can turn this humble vegetable into a delicious dish. Whether you salt them, fry them, grill them, or roast them, aubergines offer endless possibilities to experiment with.
Just remember to adjust your seasoning and cooking method to the specific dish you’re making. And, of course, have fun while doing it! Aubergines are a great way to add depth and flavor to any meal.