Purging the aubergines is a technique that helps make them less bitter and is a particularly important procedure for less fresh ones. This process also makes them absorb less oil, especially if you plan on frying them. The use of salt also helps to flavor them, as it will be absorbed by the vegetable. 2 methods can be used. In the first case the aubergines must be purged dry, while in the second they must be immersed in salted water.
Ingrediants
- Eggplant
- salt
- Water (optional)
Steps
Method 1 of 2: Purge the Eggplant Dry
Step 1. Wash and cut the eggplant
Rinse the outside of the vegetable. You can either peel it or leave the peel - decide according to your preferences. Cut the aubergines according to the shape required by the recipe, for example into slices or cubes.
Step 2. Add the salt
You will need a large amount of salt for this process, so use more of it than you think you will need. Calculate about half a tablespoon (approximately 10 g) for each eggplant (medium size). You can use regular table salt, kosher, or any other variety you have on hand. If you cut the eggplant into slices, sprinkle the salt on them. If, on the other hand, you have cut them into cubes, mix them with the salt. Spread the sliced aubergines in a colander or on a cooling rack, as they will lose water.
An average eggplant weighs around 500g. If you have larger or smaller eggplants, change the salt doses to the same proportions. For example, if you have 700g aubergines, use about 15g of salt for each one
Step 3. Let the aubergines rest
This procedure takes some time, as the salt will have to absorb the water from the vegetables. You have to calculate at least 30 minutes, but you can also leave them up to an hour and a half. Watch the eggplant to determine if water droplets are forming on the surface to make sure the process is going well.
Step 4. Eliminate the salt
Wash each eggplant under running water for 1 to 2 minutes making sure to remove most of the salt. If you leave too much, the dish could be excessively salty.
Step 5. Press the eggplants to dry them
They need to be dried as much as possible for most uses. Place each slice of eggplant or a handful of cubes between 2 paper towels and press them onto a hard surface with your hand. This will help you remove most of the water. Use them immediately.
Method 2 of 2: Soak the Eggplant in Salt Water
Step 1. Cut the eggplant
If you use small eggplants (such as Japanese ones, similar in size to a small apple), you can simply remove about half of the peel by cutting it into longitudinal strips with intervals of approximately 1 cm. Alternatively, prick the eggplant with a fork. If they are larger (such as those usually found in the supermarket and weighing around 500g), cut them into cubes or slices. Determine which type of cut suits you based on the dish you want to prepare.
Step 2. Prepare the salt water
Get a bowl large enough for the amount of eggplant you want to soak. Pour in tap water at room temperature leaving enough space for the vegetables and add the salt. You will need about 1 tablespoon for every 250-500ml of water. Stir to dissolve the salt.
Step 3. Soak the eggplant
Place them in the bowl. Shake them in the water to start the process and leave them to soak for about 30 minutes. Drain the water at the end of the process, but with this method it is not necessary to rinse the eggplant.
Step 4. Blot them to dry them
Before cooking them, you should dab them between 2 paper towels. You may find it helpful to press them lightly to help water flow out. Use them immediately. This method is particularly suitable before frying them.
Advice
- Less fresh aubergines should be purged because they tend to be more bitter. Also use salt for larger ones, which can present the same problem.
- Use the soaking method when you plan to fry them, as it helps to decrease the amount of oil absorbed by the eggplant.
- You can avoid purging the eggplant in case they are fresh and small in size.
