Degorging Aubergines

Look for firm full aubergines with smooth skins. Cooked whole, the flesh can then be scooped out for a smooth pâté, but normally aubergines are prepared in slices or dice. Classically, aubergines are degorged, meaning sprinkled with salt so the bitter juices drain out and the flesh firms slightly. This is especially useful when frying slices so they don’t absorb quite as much oil, and helps keep the texture soft. Degorging is not necessary for chopped aubergines being put straight into a stew.

1. Cut off the stalk and cut the flesh in slices 1cm (½in) thick, then layer in a colander, sprinkling each layer with salt.

   

2. Leave to drain for 30 minutes over a sink, then rinse well. Place the slices on several layers of kitchen paper and pat dry.