Aubergines

Asians normally do not peel aubergines because the skin preserves the texture, shape and taste. Large aubergines should be cut according to the recipe, sprinkled with a little salt, and left for twenty minutes. Then they should be rinsed and blotted dry with paper towels. This process extracts bitter juices and excess moisture from the vegetable before it is cooked, giving a better taste to the final dish. The aubergine also absorbs less moisture after this process. The procedure is unnecessary if you are using Chinese aubergines.