Brilio.net - Eggplant is one of the most popular vegetables in various dishes. However, this vegetable has a weakness, namely that it changes color very easily when cooked. When eggplant is cut or cooked, its color quickly changes to brown or blackish, which often makes the appearance of the dish less attractive. This color change is caused by the oxidation process that occurs when eggplant flesh is exposed to air.
In addition to oxidation factors, chemical reactions with other ingredients used in cooking can also affect the color of eggplant. For example, the use of acidic ingredients such as tomatoes or vinegar can slow down the color change, while alkaline ingredients can speed it up. This makes some people have to be more careful in processing eggplant so that it still looks fresh and attractive on the serving plate.
However, this color change is not just an aesthetic issue. The texture and taste of eggplant can also be affected if not processed properly. Eggplants that are exposed to air for too long or cooked improperly can become soft and lose their original flavor. Therefore, knowing the right way to process and cook eggplant is essential so that this vegetable is not only pleasing to the eye, but also delicious to eat.
Usually, some people will choose to soak eggplants first in vinegar solution. This ingredient is considered to prevent oxidation when eggplants are cut. But sometimes, when cooked, eggplants will still turn black or brown.
Well, to prevent this, you can use a trick from Instagram user @nurulkomariah3112. In one of the videos uploaded, she admitted to only using a simpler way to process eggplant. This method can keep eggplant bright and fresh, even without being soaked in vinegar.
As reported by BrilioFood from Instagram @nurulkomariah3112 on Saturday (12/21), she actually relies on salt to process eggplant. So, this salt will be put directly into the water that will be used to boil the eggplant. The boiling process certainly makes the eggplant cook quickly and the taste does not change.
photo: Instagram/@nurulkomariah3112
For further use, prepare water in a pan and boil it until it boils. When it boils, add salt to taste. Then add the eggplant that has been peeled and cut into pieces. Make sure that after cutting, the eggplant is not left too long at room temperature.
photo: Instagram/@nurulkomariah3112
Next, stir the eggplant and boil until cooked. Cook over medium to low heat. Well, so that it doesn't change color, you can cover the pan while the eggplant is being cooked. In addition to making it cook quickly, this process also keeps the eggplant bright and not black.
photo: Instagram/@nurulkomariah3112
In the video, Instagram user @nurulkomariah3112 shows eggplant that has been boiled until cooked. When it is about to be drained, the eggplant still looks fresh green. In fact, there is no part that changes color to black. This indicates that the salt mixture also greatly affects the eggplant processing process.