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.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 38kcal

Author Meggan Hill

Ingredients

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

US Customary - Metric

Instructions

Add the eggplant to a colander and sprinkle with salt. Toss well to coat, then let sit to drain for at least 40 minutes. If salting the eggplant more than 1 hour, transfer the colander to the refrigerator.
Rinse the eggplant well, then spread on a clean kitchen towel or paper towels. Press down hard with a second kitchen towel to push out any excess liquid, as if you were pushing down on and squeezing a sponge.

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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.

Nutrition