Brinjals: To Dégorge or not to Dégorge

Traditionally, brinjals (also known as aubergines or eggplants) needed to be dégorged – the process of salting them to draw out the bitter liquid. Large (often older) brinjals contain brown seeds, which are the source of the bitter liquid. However, some of the newer varieties of brinjal or smaller fruits have few seeds and do not need to be dégorged. If you’re unsure and would prefer to do so, slice the brinjal and season it generously with salt. Leave the the slices until beads of moisture form on the surface. Rinse the slices thoroughly and pat them dry.