Kitchen tricks So healthy eggplants do not taste bitter

Kitchen tip: This is how you remove the bitter substances from the eggplant
Especially people who swear by the healthy Mediterranean cuisine can not avoid the eggplant. Some vegetables taste a bit too bitter. But you can do something about that. Experts explain how to remove the bitter substances from the eggplant.

Remove the bitter substances with a simple trick
Whether grilled, roasted, stewed or stewed - the eggplant is ideal for the light summer cuisine. For some people, the slightly bitter taste is unpleasant. On the other hand, you can do something. The Federal Center for Nutrition (BZfE) reveals a simple trick, with which one removes the bittern from the eggplant.

Eggplant tastes grilled, cooked and fried. Some bother but the slightly bitter taste. But a simple trick helps to deprive the vegetables of the bitter substances. (Image: gkrphoto / fotolia.com)

Do not eat vegetables raw
The bitter taste can be avoided by sprinkling the cut fruit with salt and leaving it for half an hour. According to the BZfE this removes the bitter substances and excess water, so that the aubergine soaks up with less fat during frying.

When the eggplant is cooked, this step is not necessary. Meanwhile, there are varieties that contain less bitter substances. The best way to inform yourself in the shop at the specialist staff.

The vegetables should not be eaten raw, as it contains solanine in addition to the bitter substances. This chemical compound can cause gastrointestinal discomfort and is destroyed during cooking as much as possible.

Solanin is also contained in the green stem of tomatoes, which is why it always has to be cut away.

Low in calories and full of minerals
Apart from the bitter substances and solanine, the eggplant is basically a healthy vegetable. It's low in calories because it's over 90 percent water. It also provides folic acid, B vitamins and minerals such as potassium.

The eggplant is available throughout the year in the trade. In the case of the ripe fruit, the peel eases slightly at the touch of a finger. The vegetables are most comfortable at temperatures above ten degrees Celsius, but should be consumed as soon as possible.

Delicious recipe ideas are available on the internet. The BZfE also has some suggestions ready:

The French classic is a ratatouille with eggplant, zucchini, tomatoes, peppers, onions and garlic. The Greeks like to eat the fruit in Moussaka, a casserole with potatoes, tomatoes and minced meat. In the Orient, it is served in the form of puree or paste.

Lemon juice prevents discoloration
The eggplant, also called eggplant or melanzani, is originally native to India. Today, the nightshade plant grows worldwide in tropical and subtropical regions.

In the Netherlands, Belgium and Spain, the fruits are grown in the greenhouse. In this country, primarily the elongated, purple and shiny fruits are known.

However, African and Asian specialty stores also have white, pink, yellow, orange and white-violet striped aubergines in their assortment. The rather spongy flesh is cream-colored and contains numerous cores, but do not disturb.

If you want to prepare the aubergine solo, cut the raw fruit into slices or pens. A few drops of lemon juice prevent the white flesh from turning brownish in the air. (Ad)