foto: Instagram/@rifa_ardiyanti
Brilio.net - Eggplant is a food ingredient that is often used in various dishes because of its soft texture and ability to absorb the flavor of spices well. However, many people face a problem when processing eggplant, namely its color quickly turning black. This color change not only affects the appearance of the dish, but can also make the eggplant look less attractive and not fresh.
The main cause of eggplant turning black quickly is the oxidation process that occurs when eggplant flesh is exposed to air. Once eggplant is cut or peeled, an enzyme called polyphenol oxidase reacts with oxygen in the air, producing a brown or black pigment. This reaction is similar to what happens to apples or potatoes, which also change color quickly after being cut.
In addition to oxidation, other factors that affect eggplant color change are temperature and cooking method. Eggplants that are cooked at too high a temperature or for too long tend to change color more quickly. Cooking methods such as frying or baking without proper pre-processing can speed up this blackening process.
To keep the eggplant bright, most people usually soak it in salt water or vinegar. Both of these ingredients are considered to prevent the eggplant from changing color easily when cooked. But instead of soaking it first, you can process the eggplant directly, you know.
An Instagram user @rifa_ardiyanti once revealed a trick to process eggplant so that it doesn't change color. Through one of the videos she uploaded, she admitted that she didn't soak the eggplant first. However, the cooking technique used greatly affects the final result of the eggplant dish.
As reported by BrilioFood from the Instagram account @rifa_ardiyanti on Monday (14/10), the cooking technique applied is the steaming method. Usually most people choose to fry or boil eggplant until cooked. However, Instagram user @rifa_ardiyanti chose to steam the eggplant so that the color is not black.
photo: Instagram/@rifa_ardiyanti
For the process, prepare a steamer pan first. Then fill it with water and boil it until it boils. While waiting for the water in the pan to boil, peel and cut the eggplant.
photo: Instagram/@rifa_ardiyanti
Now, immediately after cutting, put the eggplant into the steamer. At this stage, make sure the water is really boiling and giving off a lot of steam. This will prevent the eggplant from turning black and from shrinking easily.
photo: Instagram/@rifa_ardiyanti
Once it is in the pan, immediately cover and steam the eggplant using high heat. At this stage, you can steam the eggplant with other ingredients as Instagram user @rifa_ardiyanti did. Because she wanted to process the eggplant into chili sauce, she also steamed other ingredients such as chili and eggplant in the same steamer pan.
photo: Instagram/@rifa_ardiyanti
After steaming for a few minutes, the eggplant will be cooked and can be moved immediately. Well, that way, the eggplant can be cooked directly with other spices. Its appearance is still white and does not shrink, making eggplant even more appetizing when eaten later.
Having been watched more than 987 thousand times, this video about eggplant processing tricks has immediately attracted the attention of netizens. Many other Instagram users then gave direct responses in the comments column. Most of them admitted to being interested in trying the trick.
"Why can it be steamed and its color remains beautiful and fresh green," said Instagram user @wiwieksekar.
"I also really like green eggplant, it's sweeter," said Instagram user @may_anida.
"Try it aaahh," wrote the Instagram account @estermariajulie.
(brl/jad)
