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Kitchen tricks: that's how healthy eggplants don't taste bitter


Kitchen tip: How to remove the bitter substances from the eggplant
Above all, people who swear by the healthy Mediterranean cuisine cannot avoid the eggplant. For some, however, the vegetables taste a bit too bitter. But you can do something about it. Experts explain how to remove the bitter substances from the eggplant.

Remove the bitter substances with a simple trick
Whether grilled, roasted, braised or steamed - the aubergine is ideal for the light summer kitchen. However, the slightly bitter taste is unpleasant for some. You can do something about it. The Federal Center for Nutrition (BZfE) reveals a simple trick to remove the bitter substances from the eggplant.

Do not eat the vegetables raw
The bitter taste can be avoided by sprinkling the cut fruit with salt and letting it steep for half an hour. According to the BZfE, this removes the bitter substances and excess water, so that the aubergine is saturated with less fat when roasted.

If the eggplant is cooked, this step is not necessary. There are now varieties that contain less bitter substances. It is best to inform yourself in the shop from the specialist staff.

In principle, the vegetables should not be consumed raw, as they also contain solanine in addition to the bitter substances. This chemical compound can lead to gastrointestinal complaints and is largely destroyed during cooking.

Solanine is also found in the green stalk of tomatoes, which is why it always has to be cut away.

Low calorie and full of minerals
Apart from the bitter substances and solanine, the eggplant is basically a healthy vegetable. It is low in calories because it is over 90 percent water. It also supplies folic acid, B vitamins and minerals such as potassium, among others.

The eggplant is commercially available all year round. With the ripe fruit, the skin gives way slightly at the touch of a finger. The vegetables feel most comfortable at temperatures above ten degrees Celsius, but should be consumed as soon as possible.

There are delicious recipe ideas on the Internet, among other things. The BZfE also has some suggestions:

The French classic is a ratatouille with aubergine, zucchini, tomatoes, peppers, onions and garlic. The Greeks like to eat the fruit in moussaka, a bake with potatoes, tomatoes and minced meat. In the Orient, it is served in the form of puree or paste.

Lemon juice prevents discoloration
The eggplant, also called egg fruit or aubergine, is originally from India. Nowadays, the nightshade family grows worldwide in tropical and subtropical regions.

In the Netherlands, Belgium and Spain, the fruits are grown in the greenhouse. In this country, the elongated, purple and shiny fruits are primarily known.

However, African and Asian specialty shops also have white, pink, yellow, orange and white-purple striped eggplants in their range. The rather spongy flesh is cream-colored and contains numerous seeds, which do not interfere.

If you want to prepare the eggplant solo, cut the raw fruit into slices or pens. A few dashes of lemon juice prevent the white meat from turning brown in the air. (ad)

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