Why Microwaving Eggplant Is Better than Salting
While I’m firmly on Team No Salt when it comes to prepping eggplant, there is one extra step that proves worthwhile for easier cooking and better-tasting eggplant — and it involves your microwave.
Pre-Cook Eggplant in the Microwave
Pre-cooking in the microwave is the same reason why some people opt to salt eggplant before cooking. Not only does microwaving prove to be a lot faster, but it also allows you much more control over seasoning the eggplant when you cook.
Some people try to avoid this by salting the eggplant first, but in my opinion, there’s a better and much more efficient way to get the job done. So leave the salt where it is, and before firing up the stove, I pre-cook those slices or cubes of eggplant in the microwave first.
Place them on a paper towel-lined plate and cook on high power for about five minutes. If you have a large eggplant, you may need to work in batches, but don’t worry — the result will be well worth your time.
The microwave draws out some of the fruit’s moisture, which collapses its cellular structure of the flesh. Said another way, it rids the eggplant of some of its sponge-ike qualities, preventing it from absorbing so much oil. And less oil means better texture and better taste.
More on This Tip: 3 Ways to Prevent Eggplant from Absorbing Too Much Oil