To prevent eggplants from becoming bitter, it is not necessary to scald them with boiling water.
This vegetable is healthy. When consumed regularly, it removes "bad" cholesterol and toxins.
You can make many dishes from it. But the downside is that sometimes eggplants are bitter.
This problem is especially relevant for fruits that were harvested in the second half of August and early September.
Not only those eggplants that are grown on your own plot are bitter, but also those bought in the store. Often, the defect is corrected with boiling water.
But this is not the best way. There is an equally effective option. You need to cut the eggplants as the recipe requires. Then the pieces need to be salted and left for 30 minutes.
In half an hour, the eggplants will release juice. After the specified time, the slices should be washed with plain water. As a result, there will be no bitterness, and the vegetable will retain its elasticity.
If eggplants are prepared for canning, then there is no need to get rid of bitterness separately. The necessary task will be performed by brine.
