How to Salt Eggplant in a Colander
on Jul 02, 2025
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Salting eggplant in a colander is a simple kitchen technique that draws out excess moisture and any potential bitterness, giving the eggplant a firmer texture and richer flavor when cooked. This step is especially helpful when frying, roasting, or baking eggplant, and ensures a final dish that’s less soggy and more delicious.
Salting eggplant is one of those classic kitchen techniques that might seem like an extra step, but it’s incredibly useful in reducing the bitterness of eggplant in all kinds of recipes. Whether you’re frying, sautéing, roasting, or baking eggplant, salting it first can help improve its texture and flavor.
Larger or older eggplant can contain some bitterness, especially in the seeds. Salting draws out some of this bitterness with the removal of excess water through osmosis. The removal of water also promotes browning and caramelization, and reduces potential sogginess.
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Why Do You Salt Eggplant?
Salting eggplant draws out moisture, which helps reduce bitterness and gives the eggplant a firmer texture. This is especially helpful if you’re planning to:
- Fry eggplant – It will absorb less oil.
- Make Eggplant Parmesan – Less sogginess.
- Grill or roast it – Better browning, less mushiness.
How to Salt Eggplant
This method works whether you are slicing eggplant or cubing it. You can peel the eggplant first or leave the skin on.
- Slice or cube the eggplant: The thicker the pieces, the longer you should let the eggplant sit with the salt in the colander.
- Salt the eggplant: Place a colander over a plate or in the sink to catch the drips. Place the eggplant in layers in the colander. Generously sprinkle salt over each layer, using about 1 teaspoon of kosher salt per pound of eggplant.
Kitchen Smarts
Don’t worry about the eggplant tasting too salty at the end. Most of the salt will be quickly rinsed off later.
- Rest: Let the eggplant sit for 30 to 60 minutes. Beads of liquid will form on the surface of the eggplant. If you’re eggplant is cubed, toss it halfway through the salting time, if you can.
- Rinse and dry: Quickly rinse the eggplant pieces under cold water, and then quickly pat them completely dry with paper towels or a clean dish towel.
Tips for Salting Eggplant
I do recommend rinsing off the salt, especially if you used a generous amount. However, you should then immediately dry the eggplant well to prevent it from reabsorbing water.
Yes, if you are using small, young eggplants, it’s not necessary to salt them.
Yes, but make sure there is a plate or bowl positioned under the colander to catch drips. Again, rinse in cold water and dry before using.
Kosher or coarse sea salt. Do not use fine or iodized salt, which will be harder to rinse off and make the eggplant too salty.
Recipes That Use Salted Eggplant
Try using your salted eggplant in…Eggplant Parmesan, Grilled Eggplant, Ratatouille, and Caponata.
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How to Salt Eggplant in a Colander
Equipment
- Plate or bowl (to catch the liquid)
- Paper towels or a clean kitchen towel
Ingredients
- 1 eggplant (or more)
- Kosher salt (or coarse sea salt)
Instructions
- Slice or cube the eggplant according to your recipe.
- Place the colander over a plate or in the sink to catch the drips. Place the eggplant in layers in the colander. Generously sprinkle salt over each layer, using about 1 teaspoon of kosher salt per pound of eggplant.
- Let the eggplant sit for 30 to 60 minutes. Beads of liquid will form on the surface of the eggplant.
- Quickly rinse the eggplant pieces under cold water, and pat dry with a clean dish towel or paper towels.
