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Where I come from we have lots of garden eggs. But they are almost always very bitter when you cook them. Any ideas how to make them less bitter without adding sugar?
There are two reasons many people salt eggplant slices heavily and then let them sit for a while before cooking (rinsing off before use) ... first, the salt draws excess water out of the eggplant so it cooks better, and second, because salt neutralizes bitterness.
Here's an interesting experiment if you don't believe that... pour a small glass of tonic water (quinine water) and taste its bitterness. Then add a lot of salt and stir. Taste again. Notice how there is less bitterness? Repeat. At some point the bitterness will almost disappear.
Same with eggplant, or as I mentioned in a different thread, coffee.
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