Salting Aubergines

For most dishes, aubergines do not need peeling. However, they can contain bitter juices which are best extracted before cooking. This technique is called salting or dégorgéing, and is advisable if aubergines are to be fried in oil - it firms the flesh so that less oil is absorbed during cooking.

Slice the aubergine. Spread the slices in a single layer in a colander. Sprinkle salt evenly over the cut surfaces. Leave for about 30 minutes. Rinse under cold running water, then pat dry before cooking.