Salting aubergines (eggplants)

[Herbsman.]

PieEye? My Eye!

 

[jontibs]

Bitter juices or no bitter juices, I think they taste better if you salt them. The way to stop them being really salty is to squeeze the water out after rinsing them under the tap. If you've cut the aubergine crossways you can squeeze the round slices between your palms. If you did it lengthways you can wring them out like a flannel.

 

[fen_boy]

oooh, right! I get it now! so the plate is supposed to be SMALLER than the top of the coliander to squish the aubergine! I've always used a larger plate resting on top. What an idiot!

 

[Herbsman.]

Bitter juices or no bitter juices, I think they taste better if you salt them. The way to stop them being really salty is to squeeze the water out after rinsing them under the tap. If you've cut the aubergine crossways you can squeeze the round slices between your palms. If you did it lengthways you can wring them out like a flannel.

I'll try and press them inbetween a few layers of kitchen paper to get the water out, cos I'd rip the slices if I tried to wring them.

 

[pembrokestephen]

I think it makes them softer as well - especially the skin.

just make sure you rinse them really well after salting...

An interesting variation is to gnll (broil) them skin side up until it's a bit charred, then peel it off. Then cook as normal. Skinless aubergines with a smoky barbeque flavour. Yum.

 

[Herbsman.]

An interesting variation is to gnll (broil) them skin side up until it's a bit charred, then peel it off. Then cook as normal. Skinless aubergines with a smoky barbeque flavour. Yum.

That sounds interesting, and tasty, but the only thing I actually like about aubergines is the skin.