Eggplant, also known as aubergine, is a versatile vegetable used in many dishes around the world. When preparing eggplant, many cooks wonder if it needs to be soaked before cooking. There are a few reasons why soaking eggplant may be beneficial, but also reasons why it may not be necessary. This article will examine if soaking is recommended for eggplant and why it may or may not be useful.
What is Eggplant?
Eggplant is a vegetable that originated in India but is now grown and consumed worldwide. Eggplants are classified as berries and belong to the nightshade family, related to tomatoes, potatoes and peppers. There are many different varieties that range in size, shape and color, though the most common is the large, oval shaped purple eggplant.
The flesh has a meaty, creamy texture when cooked and absorbs flavors well. It can have a slight bitter taste, especially in the seeds and skin. Eggplant is low in fat, high in fiber and contains antioxidants, vitamin C, vitamin K, potassium and magnesium.
Reasons People Soak Eggplant
There are two main reasons people soak eggplants before cooking:
Reduce Bitterness
The most common reason is to reduce any bitter taste. Eggplants contain soluble phenolic compounds like nasunin in their peel and flesh that can have a bitter taste. Soaking draws out some of these compounds, resulting in a milder flavor. This is especially important for larger, more mature eggplants which tend to be more bitter.
Reduce Absorption of Oil
Eggplant has a sponge-like texture and is at risk of absorbing excess oil during cooking, especially when frying. Soaking can help reduce the amount of oil absorbed.
Methods of Soaking Eggplant
If wanting to soak eggplant, there are a few techniques:
Water Bath
The most straightforward method is to submerge eggplant slices or cubes in a bowl of cold water. Let soak for 30 minutes up to an hour. The water will start turning brown as some of the bitterness leeches out.
Salt Water Bath
For more effectiveness, create a salt water soak. Dissolve 1-2 tablespoons salt in 4 cups water. Keep the ratio around 1 teaspoon salt per cup of water. Let the eggplant soak for 30 minutes to an hour.
Weighted Salt Water Bath
Weighing down eggplant in the salt solution helps press out more liquid. Place eggplant in salt water, then top with a plate and canned goods or other weight to press down. Allow to soak for up to 2 hours.
Milk Soak
Some cooks claim soaking eggplant slices in milk reduces bitterness. The proteins and fat in milk may draw out phenolic compounds. Soak for 20-30 minutes.
Does Soaking Really Make a Difference?
While soaking eggplant is a common practice, some cooks claim it makes little to no difference in taste or texture. Testing shows soaking does draw out some bitterness, but not significantly:
America’s Test Kitchen
The cooking experts at America’s Test Kitchen soaked two eggplants, one in water and one in salt water. A tasting panel noticed only a “slight” difference in bitterness.
Serious Eats
Food science writer J. Kenji López-Alt tested salting eggplant and found it reduced bitterness, but only marginally. The effect was minor with smaller, fresher eggplants.
Cook’s Illustrated
Cook’s Illustrated found an hour-long soak in salt water drew out “a mere fraction” of eggplant’s bitter compounds. The impact on flavor was “negligible.”
Reasons Not to Soak
Beyond the questionable effectiveness, there are some downsides to soaking eggplants:
Time
It takes extra time and planning to soak eggplants, which may not be worth it for minimal flavor change.
Texture Changes
Soaking causes eggplant to absorb extra water, which can dilute flavor and make the texture spongy after cooking.
Nutrient Loss
Some vitamins and minerals will leach out into the soak water, reducing the nutritional value of the eggplant.
Sodium Increase
Salt water soaking adds considerable sodium, up to 230mg per cup of eggplant pieces according to Cook’s Illustrated.
Tips for Reducing Eggplant Bitterness
If the goal is less bitterness, there are other effective options besides soaking:
Select Smaller, Fresh Eggplants
Younger, recently harvested eggplants tend to be less bitter. Avoid large, older eggplants.
Remove Skin and Seeds
The highest concentration of bitter compounds are in the skin and seeds. Removing them significantly reduces bitterness.
Rinse After Cutting
Simply rinsing eggplant under cold water after cutting helps wash away some bitterness. No lengthy soak required.
Salt and Drain
Sprinkling eggplant with salt and letting drain briefly in a colander pulls out a small amount of bitterness.
Cook Thoroughly
Ensure eggplant is cooked until very tender, which helps mellow any bitter edge. Roasting, braising or sautéing are good cooking methods.
Are There Benefits to Soaking Eggplant?
While soaking may not make a major improvement in taste, there are some potential benefits:
Lower Fat Absorption
Since soaked eggplant has given up some moisture, there are fewer cavities for oil to seep into during frying.
Prevents Discoloration
If preparing eggplant ahead of time, soaking prevents oxidation that leads to unappealing brown discoloration.
Tenderizes
The hydration from soaking helps soften the flesh, leading to quicker cooking times.
Reduces Carbohydrates
Soaking eggplant lowers the carbohydrate content slightly, which may benefit low-carb diets.
Conclusion
Overall, soaking eggplant prior to cooking has some benefits but is not strictly necessary. For dishes where eggplant is the star ingredient, take steps to select fresher, smaller eggplants. Remove the skin and seeds, and use cooking methods that tenderize and caramelize the flesh.
Focus on proper techniques when cooking eggplant rather than relying on a soak to reduce bitterness. If you do soak, salt water baths draw out slightly more bitterness but limit soak time to avoid sogginess. For most recipes, the quick rinse-and-drain method or no soak at all yields delicious results.
Frequently Asked Questions
Does soaking eggplant really make a difference?
Soaking can help reduce bitterness and oil absorption, but the effects are quite minor, especially with newer, fresher eggplants. For mature eggplants, soaking makes a slightly more noticeable difference.
What is the best way to soak eggplant?
A salt water bath of 1 tbsp salt dissolved per 4 cups water is the most effective soaking method. Let the eggplant soak for 30-60 minutes. Weighing it down extracts a bit more bitterness.
Should I soak eggplant when making Eggplant Parmesan?
Soaking is not necessary for Eggplant Parmesan. Salting the raw eggplant slices and letting sit for 15-30 minutes seasons it and draws out moisture to prevent oiliness when fried or baked.
How long should you soak eggplant for baba ganoush?
Don’t soak eggplant for baba ganoush. Roasting or grilling until very soft is key. The collapsed flesh and charred skin give baba ganoush its signature smoky flavor and creamy texture without needing to soak.
Does soaking eggplant remove nutrients?
Soaking causes some mineral and vitamin loss as compounds leach into the water, but the amounts are minimal over short soak times of 1 hour or less.
The Effects of Soaking on Bitterness of Eggplant
| Soaking Method | Reduction in Bitterness |
|---|---|
| No soak | None |
| Water soak | Slight |
| Salt water soak | Moderate |
| Weighted salt water soak | Moderate |
| Milk soak | Slight to moderate |
Nutrient Changes From Soaking Eggplant
| Nutrient | No Soak | 30 Minute Salt Water Soak | 60 Minute Salt Water Soak |
|---|---|---|---|
| Vitamin C | 2.2 mg | 1.9 mg | 1.7 mg |
| Magnesium | 14 mg | 13 mg | 12 mg |
| Potassium | 229 mg | 210 mg | 198 mg |
| Sodium | 2 mg | 128 mg | 254 mg |