Eggplants are easy to cook and contain many healthful dietary components, including fiber, potassium, manganese, B vitamins, phyto-nutrients and phenolic compounds that work in a similar way to antioxidants. All the same, eggplants can have a bitterness that many people do not appreciate. Generally, the fresher the eggplant, the less bitter it will it will be, but there are ways to get rid of any trace of bitterness.
Cut the eggplant into the slices or cubes called for in a recipe.
Arrange the pieces in a single layer, skin-side down, on a cutting board or plate.
Sprinkle salt over the eggplant slices and set aside for at least 30 minutes. The salt will draw the bitter-tasting liquid out of the eggplant flesh.
Wipe the surface of the eggplant with paper toweling to remove the liquid. If desired, rinse the eggplant under cool water to remove the salt.
Prepare the eggplant according to your recipe, omitting any additional salt.
Arrange sliced or cubed eggplant pieces in a single layer on a freezer-safe plate.
Freeze the eggplant for at least four hours.
Remove the eggplant from the freezer and allow it to thaw at room temperature.
Gently press down on the eggplant with the palm of your hand or with a flat spatula to release some of the liquid.
Wipe the liquid away with damp toweling. Do not rinse the eggplant because freezing it makes it more delicate and likely to break apart.