Le Cordon Bleu

Eggplant Dégorger

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. After cutting the ends, split the eggplant lengthwise.

  2. Score down the length of each half.

  3. Score horizontally at a slight angle.

  4. Sprinkle the surface with coarse salt.

  5. Sprinkle the bottom of a paper-lined pan with rock salt and place the eggplant cut-side down.

  6. Leave the eggplant to degorge.

Classic knife cuts for eggplant.

© 2010 All rights reserved. Published by Le Cordon Bleu.