Do You Need To Salt Eggplant Before Roasting?

Do you have one of those vegetables that you’re not very excited about, but once you start eating it, you’re like, YES! I should definitely eat more of this! Eggplant is mine. And, maybe the low frequency of cooking it has something to do with the fact that I had so many questions about how to cook it and not enough answers. I never knew if I should soak it, peel it, salt it, or what! Well, over the years, I’ve gained some experience cooking eggplant, and now I don’t even think twice about grabbing one at the store. I’ve gotten so good at cooking eggplant that even my kids eat it! Now THAT’S saying something! In this post, we’ll focus on one of the most common questions when cooking eggplant: Do you need to salt eggplant before roasting?

Roasting is the best method for cooking eggplant

Before we get to the salting part, we should mention the best way to cook eggplant. Yes, roasting is my preferred cooking method for eggplant.

For one thing, it’s easy, and that’s what we’re all about here at Kitchen Easy Life after all!

Second, it tastes great with a caramelized char on both sides of its flesh. Slow roasting, at a high temperature, of course, really brings out the flavor of the eggplant and reduces any bitter taste it might have. So do you need to salt eggplant before roasting? Continue to discover the secrets of preparing and cooking the best eggplant.

Many people report that their eggplant is bitter after they cook it, but that’s probably because they either aren’t cooking it enough or aren’t seasoning it enough.

Okay, back to the roasting. Another reason that roasting is my go-to method for cooking eggplant is that it produces a tender on the inside, and slightly crunchy on the outside texture.

Sautéing in a pan is probably the worst way to cook eggplant. It cooks way to fast, doesn’t caramelize, doesn’t have time to develop its great flavor, and turns mushy. Plus, it can soak up way too much oil and water, making it more fatty and more soggy. Not a good combination, if you ask me!

Grilling eggplant, on the other hand, is my second preferred cooking method. I love the way veggies get that smoky char flavor and those classic grill marks. My favorite veggies to grill are eggplant, zucchini, mushrooms, and corn. But, when grilling eggplant, you will need to salt the eggplant first. Here’s why.

To salt or not to salt?

So, do you salt eggplant before cooking? Yes and No. It depends on your cooking method. If you’re grilling eggplant, you’ll want to salt the eggplant first and let it sit on some paper towels for up to 30 minutes. Why?

This helps them release some of their water so it can drip down the grating of your grill. Remember, cooking on the grill is a lot faster than roasting, and you’ll need that water inside the eggplant gone in a hurry if you want a good texture.

In the same way that you pat down your meat before you oil it up and grill it, eggplant must be “patted dry,” so to speak, but patting it without salting it won’t do a thing to get the water out that’s trapped inside. So, if you’re grilling eggplant, be sure to salt it and let it rest first. The water doesn’t just come rushing out. It can take anywhere from 10-30 minutes to release its water.

beyond salting

And, speaking of salting, do you rinse that salt off before grilling? No, as long as you pat dry you’re eggplant and oil it up before grilling, there is no need to rinse it. Actually, it wouldn’t do you any good anyway because the salt already mixed with the water in the eggplant so you can’t rinse anything off anyway. Just remember, don’t salt them again! Just add pepper and other seasonings, but no more salt!

Now, for roasting eggplant, I don’t salt first. Roasting is a lot slower so the water has time to come out of the eggplant. You will want to coat both sides of the eggplant generously with olive oil. Then, you’ll want to salt and pepper both sides. The salt and the oil will combine during the roasting process to create a great crust.

Be sure to always roast them on a baking sheet lined with parchment paper so you don’t lose any of that caramelization. You’ll also need to flip them over so the other side can caramelize, too. Roasting eggplant is usually done at 400 degrees for about 35-40 minutes, depending on your oven.

Next time someone asks you “do you need to salt eggplant before roasting,” you can now confidently answer them! But salting is not the whole story, check out the frequently asked questions below!

FAQs

1. How Do You Prepare Eggplant Before Cooking?

• Rinse & Dry: Start by thoroughly rinsing the eggplant under cool water. Pat dry with a towel.
• Trim Ends: Slice off the stem and base with a sharp knife.
• Peel (Optional): For a softer texture, peel the skin. Otherwise, keep it for added nutrients.
• Slice or Cube: Cut into even slices or cubes, depending on your recipe.
• Salt: Lightly salt the pieces and let them rest for about 30 minutes.

2. How Do You Roast Eggplant so It’s Not Bitter?

• Salt It: Sprinkle salt on the eggplant slices or cubes and let them sit for 30 minutes. This draws out bitter juices.
• Dry: Pat dry to remove excess moisture.
• Season Well: Use a generous amount of olive oil, herbs, and spices for flavor.
• Right Temperature: Roast at a high temperature (around 400°F or 200°C) for a caramelized, less bitter taste.

3. What is the Secret to Cooking Eggplant?

• Not Overcooking: Eggplant becomes mushy if overcooked. Keep an eye on the cooking time.
• Pre-cooking Treatment: Salting or soaking in milk can reduce bitterness.
• Sufficient Oil: Eggplants are like sponges. Ensure you use enough oil to prevent dry, tough textures.
• High Heat Cooking: Cooking at high heat quickly gives a better texture and flavor.

4. What Happens if You Don’t Salt Eggplant Before Cooking?

• Potential Bitterness: Younger eggplants are generally less bitter, but older or larger ones might retain a bitter taste.
• Texture Difference: Skipping salting can lead to a slightly different texture, often a bit more spongy and less creamy.
• Faster Prep Time: You’ll save about 30 minutes of prep time by not salting.

5. Should I Soak Eggplant Before Roasting?

• Soaking in Milk: Soaking eggplant slices in milk for about an hour can reduce bitterness. Milk draws out the bitter flavor and tenderizes the flesh.
• Rinsing After Soaking: Remember to rinse and pat dry after soaking.
• Alternative to Salting: This can be an alternative to salting, especially if you’re short on time.

To spice your eggplant up a bit, use the flavor combinations in the chart below:

Seasoning Type	Ingredients	Flavor Profile	Best Paired With
Classic	Olive oil, garlic, salt, pepper	Simple and savory	Any dish
Mediterranean	Olive oil, oregano, thyme, lemon zest	Bright and herby	Pastas, salads
Spicy	Olive oil, chili flakes, paprika, cumin	Warm and spicy	Grains, meats
Asian-Inspired	Sesame oil, soy sauce, ginger, garlic	Rich and umami	Stir-fries, rice
Sweet & Savory	Olive oil, honey, balsamic vinegar, rosemary	Sweet and tangy	Desserts, cheese boards

I hope you love the roasted eggplant from the recipe below! Enjoy it as is or follow our instructions in the notes section to transform it into a healthy, low-calorie version of eggplant parmesan! If you’re looking for some delicious main courses, why not try our Longhorn Steakhouse Spicy Chicken Bites or our Beef Stew!

Craving more delicious recipes? Try these: Longhorn Steakhouse Copycat Brocolli