The secret to delicious, quickly-cooking eggplant is just one basic ingredient and a little time. Here’s how to salt eggplant before cooking to draw out moisture and condense its flavor.

Eggplant slices being dried.
Table of Contents
  1. Recipe ingredients
  2. Tutorial notes
  3. Step-by-step instructions
  4. How to Salt Eggplant Recipe

Recipe ingredients

Eggplant cut into planks, slices, and cubes on a gray board.

Tutorial notes

  • Buying: Look for an eggplant that has firm skin and has a substantial heft in your hand. Heavier fruit is a sign that the eggplant is fresh and hydrated. Avoid eggplant with any soft spots, discoloration, or wrinkling.
  • Storing: Store unwashed, uncut eggplant at room temperature for up to 2 days (keep it away from other fruits and vegetables). For longer storage, wrap in a paper towel, place in a container, and store in the crisper drawer of your refrigerator for up to 5 days.
  • Peeling: If the recipe calls for it, or if you want to, peel the eggplant before cutting.
  • Salting: Salting removes excess liquid and some of the bitterness. Today’s eggplants are bred for mildness, though, so it’s not as important as it used to be (if you are frying eggplant, salting will ensure a creamy texture and rich flavor). This method works for eggplant slices, cubes, or planks.
  • Yield: 1 pound eggplant = 6 cups cubed, raw (3 cups cooked). Serving size is about 2 cups raw, 1 cup cooked.

Step-by-step instructions

  1. Set a colander or wire rack over a sink, bowl, or rimmed baking sheet. Sprinkle salt generously over all sides of the eggplant and add to colander. Let sit for 40 minutes to 1 hour.
Sliced eggplant in a colander set in a clear bowl full of eggplant juice.
  1. Rinse lightly under cold water, place on paper towels, and pat dry.
Eggplant slices being dried.

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Eggplant slices being dried.

How to Salt Eggplant

The secret to delicious, quickly-cooking eggplant is just one basic ingredient and a little time. Here’s how to salt eggplant before cooking to draw out moisture and condense its flavor.
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 6 servings
Course Side Dish
Cuisine American
Calories 38

Ingredients 

  • 2 pounds eggplant sliced or cubed, peeled if desired (about 12 cups)
  • 1 tablespoon salt kosher or table salt

Instructions 

  • Toss the eggplant with salt and let it drain in a colander for about 40 minutes to 1 hour.
  • Spread drained eggplant over paper towels. Wipe away as much salt as possible and press firmly on each slice to remove as much liquid as possible.

Recipe Video

Notes

  1. Buying: Look for an eggplant that has firm skin and has a substantial heft in your hand. Heavier fruit is a sign that the eggplant is fresh and hydrated. Avoid eggplant with any soft spots, discoloration, or wrinkling.
  2. Storing: Store unwashed, uncut eggplant at room temperature for up to 2 days (keep it away from other fruits and vegetables). For longer storage, wrap in a paper towel, place in a container, and store in the crisper drawer of your refrigerator for up to 5 days.
  3. Peeling: If the recipe calls for it, or if you want to, peel the eggplant before cutting.
  4. Salting: Salting removes excess liquid and some of the bitterness. Today’s eggplants are bred for mildness, though, so it’s not as important as it used to be (if you are frying eggplant, salting will ensure a creamy texture and rich flavor). This method works for eggplant slices, cubes, or planks.
  5. Yield: 1 pound eggplant = 6 cups cubed, raw (3 cups cooked). Serving size is about 2 cups raw, 1 cup cooked.

Nutrition

Serving: 1cupCalories: 38kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1166mgPotassium: 346mgFiber: 5gSugar: 5gVitamin A: 35IUVitamin C: 3mgCalcium: 14mgIron: 1mg
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Meggan Hill

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