HL’s food editor, Raphaella Frame, sheds some light on this common conundrum:
“Many recipes suggest that cut or sliced aubergine flesh should be sprinkled with salt and left to stand for about 30 minutes before being blotted with paper towel or rinsed and dried off before cooking. The idea behind this technique, also known as ‘degorging’, is that the bitterness you sometimes taste in aubergines, is drawn out with the juices when you salt them.”
“The jury is still out, however, as to whether or not this actually works, so it is generally accepted as something one either swears by or ignores, according to your personal preference. As aubergines are quite a spongy fruit, they do tend to soak up plenty of oil during cooking, and degorging them does seem to reduce this slightly. But if you’re concerned about them being bitter, opt for smaller, plump aubergines instead of large ones, as these are often sweeter.”
Food image: Micky Hoyle, William Reavell
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