If you don't salt and drain eggplant slices before sauteing the eggplant what will happen is eggplant slices will absorb more oil during the sauteing and result in soggy and greasy eggplant slices.
Salting the eggplant slices before sauteing, draws out excess moisture and prevents the eggplant slices from becoming overly saturated with oil and also helps to reduce the bitterness of the eggplant slices as well.
The salting of the eggplant draws out moisture and some of the compounds which cause the bitterness in the eggplant.
Salt the eggplant pieces on each side and allow it to sit for 20 to 30 minutes and then after the resting period you can rinse off the excess salt and pat the eggplant dry with paper towels or a clean kitchen towel and then roast pr cook the eggplant as you normally would.
Salting the eggplant before cooking or roasting helps to improve the flavor and texture and helps to draw out any excess moisture, which can prevent your eggplant from getting soggy and also help the eggplant absorb less oil during cooking.
Salting the eggplant before roasting or cooking also enhances the flavor of the eggplant and makes it less bitter.
The reason why you soak eggplant before cooking is to reduce the bitterness of the eggplant and to also draw out any excess moisture.
The process of soaking the eggplant before cooking is called "salting" which helps to also prevent the eggplant from getting soggy or overly greasy when you cook the eggplant, especially when you fry the eggplant.
Salting the eggplant helps to mellow out any lingering bitterness and also draws out moisture.
The most popular way to eat eggplant is by eating it as a dish called eggplant Parmesan.
Eggplant Parmesan is a classic Italian American dish that features layers of breaded and fried slices of eggplant, marinara sauce and melted mozzarella cheese.
Eggplant is a versatile vegetable and can be prepared and eaten in many different ways including baking, roasting, grilling or even by adding it to other dishes like ratatouille or dips such as baba ghanoush.
You can also use eggplant as a meat substitute on the grill as it absorbs smoky flavors well.
You don't have to peel an eggplant before you eat it as the skin of the eggplant is edible and can be eaten.
Although some people prefer to peel the eggplant, especially the larger eggplants, because the eggplant skin can sometimes be bitter and tough.
Eggplant skin though is rich in antioxidants such as nasunin, which is beneficial for your brain health and it also contains minerals, vitamins and fiber.
The part of the eggplant that you cannot eat is the leafy cap part of the eggplant that is also called "calyx".
The rest of the eggplant can be eaten, including the seeds, flesh and skin which are all edible.
Eggplant can be eaten raw or cooked although cooked eggplant tastes much better.
Although raw eggplants can have a bitter taste and slightly crunchy texture which can be unappealing to some people.
And eggplant also contains small amounts of solanine, which is a naturally occurring toxin.
Cooking the eggplant reduces the solanine levels in the eggplant, but the raw eggplant can contain a bit higher levels of solanine although it's still generally safe to consume or eat raw eggplant.
Eggplant can also be hard to digest when raw, especially when eaten in large quantities.
While it is safe to eat raw eggplant, the eggplant is best eaten cooked.
Cooked eggplants are much tastier and more enjoyable and easier to digest than raw eggplant.
If you want to eat raw eggplant, ensure that the eggplant is fully ripe and has no blemishes to it and was the raw eggplant before eating.
And only eat small amounts of the raw eggplant at a time and pay attention to how your body reactions.
If you experience any stomach pain or bloating, stomach cramping etc when eating raw eggplant you should stop eating the raw eggplant and cook it instead.
Cooking eggplant also enhances the flavor and texture of the raw eggplant and also reduces the solanine content.