How to salt vegetables to remove moisture (and bitterness)

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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Certain vegetables, such as aubergines/eggplants, cucumber and courgettes/zucchini cook more easily, absorb less fat and become more digestible if some of their water content is removed. To do this, slice but do not peel the vegetables to the desired size. Sprinkle each slice with a little sea salt and place in a colander or on a platter for about 60 minutes. Rinse the salt off under running cold water, then pat dry with absorbent paper.