Love eggplant, but don't love that it's sometimes bitter? You're not alone!
Eggplants usually have a subtle sweet taste and are creamy when prepared properly. Because they are so porous, they take on flavors beautifully, like miso and ginger or green curry. Though I love eggplants, sometimes they can be so bitter. Here's what an expert says about why eggplant can be bitter and how to avoid it.
1. Chemical Compounds: Blame the bitter taste on naturally occurring compounds called alkaloids that plants can produce to protect themselves as a defense against predators. Eggplants can have the alkaloid solanine, which can give it a bitter taste.
“Another compound possibly contributing to eggplant’s bitterness is anthocyanin, which is a phytochemical that gives eggplant its pretty purple hue and can act like an antioxidant when we consume it,” says Nichole Dandrea-Russert, MS, RDN.
2. Age and Size: Whether an eggplant is mildly or extremely bitter can depend on the age and size of the fruit. (Yes, eggplant is a fruit.) Larger, more mature eggplants can be more bitter, typically because their seeds are larger and seeds tend to hold on to the most bitter flavors.
3. Eggplant Variety: The bitterness can also depend on the variety. The common globe or American eggplant and small Thai eggplants are typically more bitter than Italian, white, or Japanese eggplants, which are a little sweeter.
4. Growing Conditions: The conditions under which eggplant is grown can also affect bitterness. “Harsh weather can stress the plant causing it to make more bitter compounds that protect it from environmental factors,” says Dandrea-Russert.
How To Avoid Bitter Eggplants
There are things you can do if you aren’t a fan of very bitter eggplant. First, make sure you buy the freshest eggplant you can find.
“Consuming fresh eggplant is also important as more bitter compounds may form as a harvested eggplant sits,” says Dandrea-Russert. “Look for medium-sized eggplant instead of the largest size and consume it soon after harvesting whenever possible to minimize the bitterness.” Look for one with shiny, taut skin and no wrinkles. It should feel firm to the touch.
Your cooking method can also have an impact on bitterness. Undercooked eggplant is often bitter, especially if you're using a thick-skinned globe eggplant commonly found at most grocery stores. Peel the skin or taste and cook the eggplant for a little longer if that's the case. Also, opt for smaller eggplants and roast, grill, or sauté, and use marinades or sauces to help balance the flavors.
Other tips to help lessen bitterness:
Store eggplants in a cool, dark place, like the vegetable bin in your fridge.
Remove seeds and skin before cooking.
Cut off the stem and nearby areas before cooking. The stem and area near the stem tend to be where bitter compounds collect.
Slice or chop the eggplant and sprinkle the pieces with salt. Allow them to sit for about 30 minutes, then pat dry before cooking.
In general, it’s safe to eat bitter eggplant unless you are sensitive to the compound solanine. There’s usually not enough present to cause serious health issues. But if you can’t tolerate this chemical compound, you might have digestive problems. Other people might simply not enjoy the bitter flavor.
“From a culinary standpoint, a little bit of bitterness in foods, like eggplant, can be desirable as it adds complexity to the final flavor of the dish,” says Dandrea-Russert. “What’s key is to minimize excessive bitterness and balance the mild bitterness with other flavors to create a delicious eggplant experience!”
Regardless, sprinkling a good amount of salt over eggplant slices or cubes before they're cooked does draw out some of its moisture and lessens the bitterness. Let them sit for about an hour and then lightly rinse some of the salt off before cooking.
Regardless, sprinkling a good amount of salt over eggplant slices or cubes before they're cooked does draw out some of its moisture and lessens the bitterness. Let them sit for about an hour and then lightly rinse some of the salt off before cooking.
Age and Size: Whether an eggplant is mildly or extremely bitter can depend on the age and size of the fruit. (Yes, eggplant is a fruit.) Larger, more mature eggplants can be more bitter, typically because their seeds are larger and seeds tend to hold on to the most bitter flavors.
As the plants grow, they need an even moisture supply. They do well with a drip irrigation system, but many watering methods work. When the first blossoms appear, spray the plants with a seaweed extract with one teaspoon of Epsom salts dissolved per gallon. The solution improves fruit set.
Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.
CHILLING: Arrange eggplant slices on a plate and put it in the freezer for about 4 hours.When the slices thaw, press out a lot of the water with the palm of your hand, releasing most of the bitterness. The eggplant will fry as if it had been salted, though the freezing will make the flesh fall apart a bit more.
Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.
While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.
Well, way back in the 1700s, early European versions of eggplant were smaller and yellow or white. They looked like goose or chicken eggs, which led to the name “eggplant.” The eggplant has been around for a long, long time. It's native to India and Southeast Asia.
An eggplant's nutritional value is that it's low-carb, low-calorie, and a good fiber source. The potential health benefits of eggplants are rooted in their antioxidant content, heart disease risk protection, and more.
If your eggplant is soft to the touch, that's an indication that it's beginning to spoil. In addition, if the flesh of the eggplant is slimy, you'll want to throw it away.
The common side effects of brinjal are itching of the throat, skin rashes, discomfort and hoarseness. If allergic reactions develop, consult your physician immediately.
A good eggplant should feel heavy for its size. Look for bright green stems, free and clear of any mold or mushiness; while the skin of the plant may look pert and perky, signs of damage may be lurking around that stem. So check there first. Some say that eggplant is bitter so they may steer away from it.
The solanine can cause digestion issues for some people and that is why many people who have cooked with eggplant over generations have salted eggplant. It is best to salt overnight as this gives the salt longer to release the solanine. So cooking tip 103 is salt your eggplant.
Don't bag your eggplant with any items that could bruise or injure the fruit. Additionally, you can delay enzymatic browning and rotting by keeping your eggplant properly stored in a safe environment. At home — Keep your eggplant on the counter or in a cool, dark place, away from fruits that produce ethylene gas.
If eggplants make your mouth itch, you may have an eggplant allergy. Mouth itching can occur as a symptom of OAS, which will typically resolve on its own—no EpiPen is required. OAS symptoms can also be managed by eating canned foods or cooking them prior to consumption.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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