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Preparing aubergine before cooking involves salting and letting it rest. While the task may seem tedious, many cooks agree it results in aubergine with better flavour and texture. Read on to learn how to prepare aubergine, step-by-step!
What you'll need:
• Dish or bowl
Cut or slice the aubergine as directed in your recipe. This can be anything from long slices or thick rounds to large cubes.
Make slicing easier with a mandoline! 5mm slices work well for most recipes.
Layer your aubergine in a colander set over a large bowl or dish. Sprinkle each layer with salt. Use coarse salt, if preferred, which is easier to wash off later.
Place a plate or dish over the aubergine, then top with weights - tins from the cupboard work well. Set aside at room temperature for 1 hour.
After 1 hour, you'll notice the bitter juices from the aubergine in the dish beneath the colander. Extracting these juices improves flavour and also helps it to soak up less oil during cooking, avoiding soggy aubergine.
Rinse off the aubergine under the tap to remove excess salt.
Lay out kitchen paper, place aubergine on top in a single layer, then pat dry. You want to dry the aubergine well, as wet aubergine will act like a sponge for oil.
Once your aubergine is dry, it is ready to use in your favourite recipe!