Chef Michael Costa explains that salting eggplant enhances its flavor and texture by drawing out moisture, allowing for a crispy exterior and tender interior when cooked. By doing so, the eggplant avoids becoming soggy and develops a richer taste profile, which is particularly crucial for preparing dishes like moussaka or stuffed eggplants. While many modern varieties are bred for less bitterness, salting still serves as a vital step in achieving the desired culinary results.
According to Chef Costa, although salting eggplant was once seen as a method to eliminate bitterness, today's eggplants are generally milder. The process of salting continues to be very beneficial for ensuring that the dish’s flavor is concentrated and the texture remains appealing. With eggplants primarily composed of water, the salting technique effectively aids in preparing them for various cooking methods—improving both overall taste and the cooking process.
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