While I usually recommend to save and reuse all of the flavor and vitamin-rich veggie juices, that are naturally squeezed out during pressure cooking, you can safely toss eggplant juice. Here’s why…
Eggplants have a tendency towards bitter, and require quite a bit of work to leach this bitter liquid out. In conventional cooking this liquid can only be coaxed out with salt, time and a squeeze. Instead, during pressure cooking this liquid is readily released by the eggplants into the cooker (and your recipe).
That’s why it’s ok to pour out this brown bitter liquid in a pressure cooker recipe or toss it after pressure steaming. If you’re not completely convinced, give this liquid a taste and decide if you want that flavor to dominate your veggie recipe or next risotto.
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