Should i remove seeds from eggplant

The seeds are what hold most of the bitter flavor in an eggplant. Seeds that are turning brown also tend to be more bitter. Slice your eggplant in half lengthwise. Place the eggplant on a cutting board and hold it still with your non-dominant hand.

Carefully slice it in half lengthwise using a sharp kitchen knife with your dominant hand. Always keep your fingers out of the way of your knife. If you want round slices of eggplant for your recipe, you can go ahead and cut it into slices instead of horizontally. Scrape out the seedy core using a metal spoon. Hold half of the eggplant in your non-dominant hand and hold a metal spoon in your dominant hand, with your thumb pressed against the handle near the head of the spoon and the curved part of the spoon facing down.

Stab the tip of the spoon into the top end of the seedy core, then drag the spoon down along the flesh to scrape the soft core out. Repeat this for the other half of the eggplant.

Use your kitchen knife to slice or cube the eggplant flesh. You will now be left with just the seeded flesh of the eggplant. Cut and cook the eggplant according to what your recipe calls for. Did you make this recipe? Leave a review. Method 2.

Scoop the seeds out of an eggplant into a bowl of water. Fill a bowl with clean, cool water. Slice an eggplant lengthwise on a cutting board using a sharp kitchen knife. Hold a metal spoon with your thumb near the base of the handle and use it to scrape out the soft, seedy core from each half of the eggplant into the bowl of water.

Keep scraping until all the pulp and seeds are in the water. Use your fingers to rub the seeds off the pulp and into the water. Grab pieces of pulp and rub them firmly between your fingertips under the surface of the water to separate the seeds from the pulp.

Keep doing this until you clean all the seeds off the pieces of pulp and the seeds are floating around in the water. You can try to dig them out if you want, or you can just do the best you can and rub the majority of the seeds off. Pour the water out through a mesh strainer and rinse the seeds with water. Blast high-pressure water from a sink or hose through the strainer until all the soft pulp gets pushed through and there are only seeds left. Dry the seeds for days in a well-ventilated area.

Dump the seeds out onto dry paper towels or newspaper and pat them dry. Transfer the seeds to a clean, dry plate and spread them out evenly. Leave them to dry for days. From to , she was a reporter for Canada's largest newspaper, the "Toronto Star," specializing in travel.

She holds a Master of Arts in English literature and creative writing and has lived in India and Nepal, volunteering in animal rescue organizations in both countries. Step 1. Video of the Day. Step 2. Cut the eggplant into pieces. Your recipe will dictate the preferred size and shape. Step 3. Sprinkle salt generously over all surfaces of the pieces. Step 4. Step 5. Step 6.

Pat the pieces dry with paper towels. After this, your eggplant is ready to be cooked. Tip "Fine Cuisine" offers a few tips for recognizing the freshness of eggplant before you buy. Eggplant seeds may be removed prior to using in recipes that call for eggplant , or removed and stored for planting during the local growing season. If you do not plan on using the seeds, but simply want to remove them from eggplant prior to making your recipe, throw them out and save the pulp.

The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising. Otherwise, peel the skin and then slice or cube the flesh. Ripe eggplants should be firm but not hard. If you are unsure of your eggplant's ripeness, cut one crosswise and check the seeds.

They should be clearly visible. Most eggplants require 70 to 85 days from transplanting to produce a mature fruit. Picking any eggplant variety at the correct time minimizes the size of the seeds and results in a more flavorful vegetable.

Look for eggplants that have vibrant, shiny, smooth, taut skin that's uniform in color as well as green, healthy-looking stems that aren't dried out, decaying or moldy. When you spot a candidate, pick it up; it should feel heavy for its size and firm, but not so rock-hard that it doesn't give with a bit of pressure. Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants. To sex an eggplant , look at the indentation at bottom.

If it's deep and shaped like a dash, it's a female. Water them well, cover loosely with a plastic bag or a plastic seedling flat cover to retain moisture, and place them in a warm spot? Keep the soil moist. Table of Contents Step 1: Purchase the Seeds. Step 2: Plant the Seeds Indoors. Step 3: Cultivate the Seeds. Step 4: Harden Off the Seedlings. Step 5: Transplant the Seedlings. Step 6: Cultivate the Plants. Step 7: Harvest the Eggplants. When eaten raw, eggplant has a somewhat bitter, but pleasant taste and spongy texture.

Once cooked, though, the taste becomes more mild and a bit richer. Eggplant Yield Estimates Keep in mind that Italian oval eggplants produce about eight fruits per plant , while Asian eggplants yield from 10 to 15 of the elongated fruits.