Disgorging Vegetables

Disgorging draws out bitter juices from ingredients, usually watery vegetables such as eggplant or zucchini, and makes for a more delicate taste.

Cut the vegetable into slices or dice and put them in a colander or a sheet pan with a metal rack.

Sprinkle evenly with coarse salt and toss.

Let stand in a colander or perforated hotel pan, or on a cooling rack or on paper towels, for 15 to 30 minutes to drain.

The vegetable may be rinsed or not; rinsing will wash off the salt but also some of the flavor of the vegetable, making for a lighter taste. If rinsed, pat dry on paper towels.