What does eggplant taste like

Read Also : African mango weight loss study. There are many variations of the raw diet and you have the power to shape your own. Here are some tips to get started:. The reason for not eating raw eggplant or potatoes is an alkaloid called Solanin, which is also found in unripe green tomatoes. For potatoes, these are the green spots they get, whereas eggplants only contain them until they are ripe.

On an interesting side note, pretty much all plants are poisonous, although most of them are only eaten in large quantities. Slice them lengthwise and rub the salt on both sides. Staple the slices together and place a plate on them. The pressure of the plate and the salt will allow the eggplant to release a dark liquid. After about an hour, you can rinse the eggplants and use them for the recipe you have in mind. When eaten raw, eggplant has a somewhat bitter , but pleasant taste and spongy texture.

Once cooked, though, the taste becomes milder and a bit richer. It also takes on a soft, creamy texture. With rare exception, the taste is very similar regardless of which variety of eggplant you get. And the closest thing you can compare its taste to, is zucchini , which means you can expect a very mild and somewhat bland flavor, but you can easily pair it with more flavorful ingredients.

Move over meat. Eggplant has taken the stage. It has a rich, meaty taste and is really versatile. Many white-skinned varieties of eggplant are in cultivation, particularly in Southeast Asia. When cooked, it becomes extremely tender. Yet, zucchini is a bit healthier than the eggplant.

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Why is Eggplant Called a Nightshade? The best eggplants for cooking should be young but ripe. Unripe Eggplant: Unripe eggplants taste bitter. These have hard flesh with tiny seeds that are still growing. They lack the spongy absorption capabilities of ripe eggplants. Ripe Eggplant: When eggplants mature and ripen, they develop a pleasant earthy taste.

The skin also becomes glossy, and the flesh acquires a spongy texture. The fruit has a pleasant taste, and the seeds which are still not fully mature are not only edible but also hardly noticeable.

Overripe Eggplant: Overripe eggplants have a bitter, foul taste. When eggplant is overripe, the flesh becomes yellowish with brown patches surrounding the seeds. At this stage, the fruit will be too bitter to cook, and the seeds will have become too noticeable. Some varieties, on the other hand, have undergone selective breeding to get rid of unwanted traits, thus reducing the number of seeds and bitter skins. Use Salt To Reduce Bitterness When dealing with a bitter eggplant slice or dice it into thin pieces and sprinkle salt on them.

Mix in the salt well and set aside for at least one hour. When the eggplants are ready to cook wash off the salt by dipping them in a bowl of water. The salt draws out the bitter moisture from the eggplants, which is then washed off. The flesh will then absorb the flavor of the primary ingredient making it virtually impossible to notice the bitterness. Remove The Skin Some varieties, such as Southeast Asian eggplants, tend to be more prone to bitterness when overripe.

Peeling the skin off before cooking improves the taste of eggplants when cooking. However, the skin is better left on when braising or skillet frying the eggplants as it holds the cooked flesh together. Microwave Microwaving cubed or sliced eggplants helps to collapse the porous interior structure of the eggplant, preventing it from over absorbing oil and flavors.

This, in turn, improves the taste of the eggplant and prevents it from turning rancid. Place the slices on a paper towel-lined plate in a single layer for up to 5 minutes.