Aubergines (Solanum melongena)

Another popular and inexpensive food found throughout China. These pleasing purple-skinned vegetables range in size from the larger plump ones, easy to find in all produce stores, to the small thin variety which the Chinese prefer for their more delicate flavour. Look for those with smooth unblemished skin. Chinese cooks normally do not peel aubergines, since the skin preserves texture, taste, and shape. Large aubergines should be cut according to the recipe, sprinkled with a little salt, and left to sit for 20 minutes. They should then be rinsed and any liquid blotted dry with kitchen towels. This process extracts bitter juices and excess moisture from the vegetable before it is cooked, giving a truer taste to a dish. The aubergine also absorbs less moisture after this process. This procedure is unnecessary if you are using Chinese aubergines.