Eggplant and olive oil

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. Removing eggplant seeds carefully following the proper method will ensure an abundant harvest or tasty dish.

Cut your eggplant open and dice it into 2-inch square cubes. Place the cubes in a colander over a pan of boiling water or in a steamer and sprinkle with salt. Once they have begun to soften, squeeze them with your hands or mash them with a potato masher. Try to get out as much water as possible to release the seeds from the cubes.

Rinse the smashed cubes with water over a bowl; the seeds should fall through the strainer into the water. Continue to pour water through the mixture; immature seeds will float while the mature seeds sink.

Rinse the mature seeds to remove any salt and spread them on a coffee filter for drying. 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.