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Thread: Eggplant/aubergine/mellanzane question

  1. #1
    TammyM Guest

    Default Eggplant/aubergine/mellanzane question

    I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
    make. She said "sounds good. Eggplant is too much work". I asked her what
    she meant and it seems that she thinks that one MUST salt/drain eggplant to
    remove "bitterness". Not my experience. I don't even peel eggplant if it
    isn't waxed (like peppers and cucs are waxed).

    Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
    criteria for salting?)? Never?

    TammyM



  2. #2
    Blinky the Shark Guest

    Default Re: Eggplant/aubergine/mellanzane question

    TammyM wrote:

    > I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
    > make. She said "sounds good. Eggplant is too much work". I asked her what
    > she meant and it seems that she thinks that one MUST salt/drain eggplant to
    > remove "bitterness". Not my experience. I don't even peel eggplant if it
    > isn't waxed (like peppers and cucs are waxed).
    >
    > Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
    > criteria for salting?)? Never?


    Made some a couplethree nights ago, in with some onions and chicken.
    Didn't even think about the salting thing. Was fine. Of course, I live
    in salt water......

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  3. #3
    Blinky the Shark Guest

    Default Re: Eggplant/aubergine/mellanzane question

    TammyM wrote:

    > I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
    > make. She said "sounds good. Eggplant is too much work". I asked her what
    > she meant and it seems that she thinks that one MUST salt/drain eggplant to
    > remove "bitterness". Not my experience. I don't even peel eggplant if it
    > isn't waxed (like peppers and cucs are waxed).
    >
    > Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
    > criteria for salting?)? Never?


    Made some a couplethree nights ago, in with some onions and chicken.
    Didn't even think about the salting thing. Was fine. Of course, I live
    in salt water......

    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project: http://improve-usenet.org
    NEW --> Now evaluating a GG-free news feed: http://usenet4all.se


  4. #4
    McChowder Guest

    Default Re: Eggplant/aubergine/mellanzane question


    "TammyM" <[email protected]> wrote in message
    news:g0g6kc$q5e$[email protected]..
    >I was just talking to my mom about an eggplant/tomato/spinach/feta dish
    >I make. She said "sounds good. Eggplant is too much work". I asked
    >her what she meant and it seems that she thinks that one MUST
    >salt/drain eggplant to remove "bitterness". Not my experience. I
    >don't even peel eggplant if it isn't waxed (like peppers and cucs are
    >waxed).
    >
    > Do you salt/drain eggplant? Always? Sometimes (and if so, what are
    > the criteria for salting?)? Never?
    >
    > TammyM



    I usually salt large eggplant. It cuts down on the bitterness by
    removing some juices. Removing moisture may also prevent it from
    becoming mushy, which is arguably more important depending on how you
    cook it. I've also heard that salting will cause it to suck up less oil
    (eggplant is like a sponge to oil). I've always understood that the
    bigger the eggplant, the more necessary it is to salt it.

    From the standpoint of bitter taste, if you have a lot going on in the
    dish (Feta is pretty strong), you may not want to reduce bitterness.

    -T



  5. #5
    McChowder Guest

    Default Re: Eggplant/aubergine/mellanzane question


    "TammyM" <[email protected]> wrote in message
    news:g0g6kc$q5e$1@skeeter.ucdavis.ed[email protected]..
    >I was just talking to my mom about an eggplant/tomato/spinach/feta dish
    >I make. She said "sounds good. Eggplant is too much work". I asked
    >her what she meant and it seems that she thinks that one MUST
    >salt/drain eggplant to remove "bitterness". Not my experience. I
    >don't even peel eggplant if it isn't waxed (like peppers and cucs are
    >waxed).
    >
    > Do you salt/drain eggplant? Always? Sometimes (and if so, what are
    > the criteria for salting?)? Never?
    >
    > TammyM



    I usually salt large eggplant. It cuts down on the bitterness by
    removing some juices. Removing moisture may also prevent it from
    becoming mushy, which is arguably more important depending on how you
    cook it. I've also heard that salting will cause it to suck up less oil
    (eggplant is like a sponge to oil). I've always understood that the
    bigger the eggplant, the more necessary it is to salt it.

    From the standpoint of bitter taste, if you have a lot going on in the
    dish (Feta is pretty strong), you may not want to reduce bitterness.

    -T



  6. #6
    Jesse Guest

    Default Re: Eggplant/aubergine/mellanzane question


    "TammyM" <[email protected]> wrote in message
    news:g0g6kc$q5e$[email protected]..
    > I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
    > make. She said "sounds good. Eggplant is too much work". I asked her

    what
    > she meant and it seems that she thinks that one MUST salt/drain eggplant

    to
    > remove "bitterness". Not my experience. I don't even peel eggplant if it
    > isn't waxed (like peppers and cucs are waxed).
    >
    > Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
    > criteria for salting?)? Never?
    >
    > TammyM


    It depends on whether the juices are a little bitter and/or the eggplant is
    on the soft side-- you can salt it, pile it up awhile with a weight to draw
    out the juice, then you rinse the salt off and dry it-- firms it up if it is
    on the soft side, makes it better for use in stir fry, etc. but not
    necessary for casseroles Some people sweeten slices with a light soak in
    milk.

    It's all good.

    j
    >
    >




  7. #7
    Jesse Guest

    Default Re: Eggplant/aubergine/mellanzane question


    "TammyM" <[email protected]> wrote in message
    news:g0g6kc$q5e$[email protected]..
    > I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
    > make. She said "sounds good. Eggplant is too much work". I asked her

    what
    > she meant and it seems that she thinks that one MUST salt/drain eggplant

    to
    > remove "bitterness". Not my experience. I don't even peel eggplant if it
    > isn't waxed (like peppers and cucs are waxed).
    >
    > Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
    > criteria for salting?)? Never?
    >
    > TammyM


    It depends on whether the juices are a little bitter and/or the eggplant is
    on the soft side-- you can salt it, pile it up awhile with a weight to draw
    out the juice, then you rinse the salt off and dry it-- firms it up if it is
    on the soft side, makes it better for use in stir fry, etc. but not
    necessary for casseroles Some people sweeten slices with a light soak in
    milk.

    It's all good.

    j
    >
    >




  8. #8
    Goomba38 Guest

    Default Re: Eggplant/aubergine/mellanzane question

    TammyM wrote:

    > Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
    > criteria for salting?)? Never?
    >
    > TammyM


    I never peel it (in fact I think the peel is very attractive and adds
    visual interest) and gave up salting it years ago. But I also tend to
    buy slightly smaller ones than my parents used to get. Maybe that makes
    the salting unnecessary? My parents would frequently fry slices of
    eggplant, and I tend to use it in recipes that don't require frying
    first. My favorite use is just diced and added to tomato sauce to
    provide a little substinance in a meatless sauce.

  9. #9
    Goomba38 Guest

    Default Re: Eggplant/aubergine/mellanzane question

    TammyM wrote:

    > Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
    > criteria for salting?)? Never?
    >
    > TammyM


    I never peel it (in fact I think the peel is very attractive and adds
    visual interest) and gave up salting it years ago. But I also tend to
    buy slightly smaller ones than my parents used to get. Maybe that makes
    the salting unnecessary? My parents would frequently fry slices of
    eggplant, and I tend to use it in recipes that don't require frying
    first. My favorite use is just diced and added to tomato sauce to
    provide a little substinance in a meatless sauce.

  10. #10
    Blinky the Shark Guest

    Default Re: Eggplant/aubergine/mellanzane question

    Goomba38 wrote:

    > TammyM wrote:
    >
    >> Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
    >> criteria for salting?)? Never?
    >>
    >> TammyM

    >
    > I never peel it (in fact I think the peel is very attractive and adds
    > visual interest) and gave up salting it years ago. But I also tend to
    > buy slightly smaller ones than my parents used to get. Maybe that makes
    > the salting unnecessary? My parents would frequently fry slices of
    > eggplant, and I tend to use it in recipes that don't require frying
    > first. My favorite use is just diced and added to tomato sauce to
    > provide a little substinance in a meatless sauce.


    Are there different kinds? No, I mean that one would encounter in a
    normal nonupscale routine nonspecialty supermarket? I don't think I've
    *seen* any, but I haven't looked for one in many years. (Until I got one
    the other day.)


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  11. #11
    Blinky the Shark Guest

    Default Re: Eggplant/aubergine/mellanzane question

    Goomba38 wrote:

    > TammyM wrote:
    >
    >> Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
    >> criteria for salting?)? Never?
    >>
    >> TammyM

    >
    > I never peel it (in fact I think the peel is very attractive and adds
    > visual interest) and gave up salting it years ago. But I also tend to
    > buy slightly smaller ones than my parents used to get. Maybe that makes
    > the salting unnecessary? My parents would frequently fry slices of
    > eggplant, and I tend to use it in recipes that don't require frying
    > first. My favorite use is just diced and added to tomato sauce to
    > provide a little substinance in a meatless sauce.


    Are there different kinds? No, I mean that one would encounter in a
    normal nonupscale routine nonspecialty supermarket? I don't think I've
    *seen* any, but I haven't looked for one in many years. (Until I got one
    the other day.)


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  12. #12
    Goomba38 Guest

    Default Re: Eggplant/aubergine/mellanzane question

    Blinky the Shark wrote:

    > Are there different kinds? No, I mean that one would encounter in a
    > normal nonupscale routine nonspecialty supermarket? I don't think I've
    > *seen* any, but I haven't looked for one in many years. (Until I got one
    > the other day.)
    >

    Regular sized ones, mutant large ones, Japanese ones... those are just
    the three types *I'm* aware of but I think there are others? Probably
    a lot like sharks, eh?
    The Japanese ones are lighter purple and enlongated.

  13. #13
    Goomba38 Guest

    Default Re: Eggplant/aubergine/mellanzane question

    Blinky the Shark wrote:

    > Are there different kinds? No, I mean that one would encounter in a
    > normal nonupscale routine nonspecialty supermarket? I don't think I've
    > *seen* any, but I haven't looked for one in many years. (Until I got one
    > the other day.)
    >

    Regular sized ones, mutant large ones, Japanese ones... those are just
    the three types *I'm* aware of but I think there are others? Probably
    a lot like sharks, eh?
    The Japanese ones are lighter purple and enlongated.

  14. #14
    TammyM Guest

    Default Re: Eggplant/aubergine/mellanzane question


    "Goomba38" <[email protected]> wrote in message
    news:[email protected] ..
    > Blinky the Shark wrote:
    >
    >> Are there different kinds? No, I mean that one would encounter in a
    >> normal nonupscale routine nonspecialty supermarket? I don't think I've
    >> *seen* any, but I haven't looked for one in many years. (Until I got one
    >> the other day.)
    >>

    > Regular sized ones, mutant large ones, Japanese ones... those are just the
    > three types *I'm* aware of but I think there are others? Probably a lot
    > like sharks, eh?
    > The Japanese ones are lighter purple and enlongated.


    Thai eggplant are different than the ones USians usually see in the regular
    supermarket - they are green, round and smallish.

    TammyM



  15. #15
    TammyM Guest

    Default Re: Eggplant/aubergine/mellanzane question


    "Goomba38" <[email protected]> wrote in message
    news:[email protected] ..
    > Blinky the Shark wrote:
    >
    >> Are there different kinds? No, I mean that one would encounter in a
    >> normal nonupscale routine nonspecialty supermarket? I don't think I've
    >> *seen* any, but I haven't looked for one in many years. (Until I got one
    >> the other day.)
    >>

    > Regular sized ones, mutant large ones, Japanese ones... those are just the
    > three types *I'm* aware of but I think there are others? Probably a lot
    > like sharks, eh?
    > The Japanese ones are lighter purple and enlongated.


    Thai eggplant are different than the ones USians usually see in the regular
    supermarket - they are green, round and smallish.

    TammyM



  16. #16
    Blinky the Shark Guest

    Default Re: Eggplant/aubergine/mellanzane question

    Goomba38 wrote:

    > Blinky the Shark wrote:
    >
    >> Are there different kinds? No, I mean that one would encounter in a
    >> normal nonupscale routine nonspecialty supermarket? I don't think I've
    >> *seen* any, but I haven't looked for one in many years. (Until I got one
    >> the other day.)
    >>

    > Regular sized ones, mutant large ones, Japanese ones... those are just
    > the three types *I'm* aware of but I think there are others? Probably
    > a lot like sharks, eh?


    I doubt that we'll ever see a hammerhead eggplant.


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  17. #17
    Blinky the Shark Guest

    Default Re: Eggplant/aubergine/mellanzane question

    Goomba38 wrote:

    > Blinky the Shark wrote:
    >
    >> Are there different kinds? No, I mean that one would encounter in a
    >> normal nonupscale routine nonspecialty supermarket? I don't think I've
    >> *seen* any, but I haven't looked for one in many years. (Until I got one
    >> the other day.)
    >>

    > Regular sized ones, mutant large ones, Japanese ones... those are just
    > the three types *I'm* aware of but I think there are others? Probably
    > a lot like sharks, eh?


    I doubt that we'll ever see a hammerhead eggplant.


    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project: http://improve-usenet.org
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  18. #18
    George Shirley Guest

    Default Re: Eggplant/aubergine/mellanzane question

    TammyM wrote:
    > "Goomba38" <[email protected]> wrote in message
    > news:[email protected] ..
    >> Blinky the Shark wrote:
    >>
    >>> Are there different kinds? No, I mean that one would encounter in a
    >>> normal nonupscale routine nonspecialty supermarket? I don't think I've
    >>> *seen* any, but I haven't looked for one in many years. (Until I got one
    >>> the other day.)
    >>>

    >> Regular sized ones, mutant large ones, Japanese ones... those are just the
    >> three types *I'm* aware of but I think there are others? Probably a lot
    >> like sharks, eh?
    >> The Japanese ones are lighter purple and enlongated.

    >
    > Thai eggplant are different than the ones USians usually see in the regular
    > supermarket - they are green, round and smallish.
    >
    > TammyM
    >
    >

    Then there are the white egg-sized eggplant no on the market, the
    original eggplant, hence the name. We grow Ichiban, an elongated
    Japanese type eggplant that is naturally sweet. We also grow the
    Louisiana Long Green, an heirloom eggplant that is naturally sweet. Some
    of the very large eggplant can be somewhat bitter and may need salting
    and sweating.

  19. #19
    George Shirley Guest

    Default Re: Eggplant/aubergine/mellanzane question

    TammyM wrote:
    > "Goomba38" <[email protected]> wrote in message
    > news:[email protected] ..
    >> Blinky the Shark wrote:
    >>
    >>> Are there different kinds? No, I mean that one would encounter in a
    >>> normal nonupscale routine nonspecialty supermarket? I don't think I've
    >>> *seen* any, but I haven't looked for one in many years. (Until I got one
    >>> the other day.)
    >>>

    >> Regular sized ones, mutant large ones, Japanese ones... those are just the
    >> three types *I'm* aware of but I think there are others? Probably a lot
    >> like sharks, eh?
    >> The Japanese ones are lighter purple and enlongated.

    >
    > Thai eggplant are different than the ones USians usually see in the regular
    > supermarket - they are green, round and smallish.
    >
    > TammyM
    >
    >

    Then there are the white egg-sized eggplant no on the market, the
    original eggplant, hence the name. We grow Ichiban, an elongated
    Japanese type eggplant that is naturally sweet. We also grow the
    Louisiana Long Green, an heirloom eggplant that is naturally sweet. Some
    of the very large eggplant can be somewhat bitter and may need salting
    and sweating.

  20. #20
    Nathalie Chiva Guest

    Default Re: Eggplant/aubergine/mellanzane question

    On Wed, 14 May 2008 19:19:55 -0700, "TammyM" <[email protected]>
    wrote:

    >I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
    >make. She said "sounds good. Eggplant is too much work". I asked her what
    >she meant and it seems that she thinks that one MUST salt/drain eggplant to
    >remove "bitterness". Not my experience. I don't even peel eggplant if it
    >isn't waxed (like peppers and cucs are waxed).
    >
    >Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
    >criteria for salting?)? Never?


    Nope, but I often steam it (already cut into pieces) for 8 to 10
    minutes before using it. It makes for very tender eggplant which
    doesn't drink much oil.

    Nathalie in Switzerland


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