Why Microwaving Eggplant Is Better than Salting

published Jul 8, 2016
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(Image credit: Composite Imagery: Samantha Bolton; Microwave: Shutterstock)

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

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.