Some vegetables, especially eggplants, tend to absorb a lot of oil when cooked, which can make certain dishes greasy and heavy.
A simple solution to this problem is to drain them before cooking. Draining involves removing some of the water from the vegetable so that it can more easily absorb oil or other cooking fats.
Why drain eggplants and other vegetables?
Eggplants contain a large amount of water, making them particularly well-suited to the draining process. By removing some of this water before cooking, you reduce their ability to absorb oil and end up with less greasy dishes. Additionally, by removing this water, you can reduce the natural bitterness of eggplants, making them even more pleasant to eat.
How do you drain eggplants and other vegetables?
The process of draining vegetables is simple and requires only a few steps.
Here’s how to do it:
1. Preparing the vegetables:
– Choose fresh vegetables; eggplants, in particular, should be firm and smooth, preferably with a shiny skin.
– Wash them thoroughly under cold water to remove any dirt or residue.
2. Cutting the vegetables:
– Cut off the ends of the vegetables, then slice them into rounds or cubes, depending on what the recipe calls for.
3. Salting the vegetables:
– Place the vegetable pieces in a colander or on a cutting board lined with paper towels.
– Sprinkle coarse salt over the vegetable rounds or slices. The coarse salt will help draw out the water from the vegetables and will be easier to remove than fine salt.
4. Let sit:
– Let the salted vegetables sit for about 30 minutes to 1 hour. During this time, the salt will penetrate the vegetables and draw out the water.
5. Rinse and drain:
– After the resting period, remove the salt with the blade of a knife.
– Gently squeeze the vegetable slices between your hands or in a kitchen towel to remove excess water.
Draining eggplant or other vegetables is a simple but essential step when cooking with oil, resulting in dishes that are less greasy and more flavorful.
By removing some of the water from the vegetables before cooking, you reduce their ability to absorb oil, resulting in less greasy dishes.
Additionally, this method reduces the natural bitterness of eggplants and other vegetables, making them more pleasant to the palate.
So, the next time you cook vegetables in oil—especially eggplant—don’t forget to drain them by following these simple steps.
Enjoy your meal!
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