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Old 26th October 2010, 07:30   #1 (permalink)
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Aubergines

Sorry for this random silly question but can someone tell me what you are supposed to do regarding salt on aubergines. Ive heard lots of times that you are supposed to soak them in salt to remove the bitterness. Do you completely cover them, use a little, for how long, etc etc??? Im crap at cooking lol
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Old 26th October 2010, 07:37   #2 (permalink)
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Re: Aubergines

I only salt the big uns, then i slice and sprinkle salt over both sides, leave for at least 15mins then wash and pat dry.
I like to peel stripes off the skin before slicing, looks good and seems to prevent curling if you are pan frying.
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Old 26th October 2010, 07:40   #3 (permalink)
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Re: Aubergines

we picked 2 small ones off one of our plants here in the uk this weekend, linsey cooked them as normal, she made imam bayaldi and the aubergine was particularly bitter.

previous fully grown fruits were ok without salting, but these two certainly would have benefited from overnight salting

will certainly salt the next couple.

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Old 26th October 2010, 07:45   #4 (permalink)
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Re: Aubergines

Never have cooked or prepared aubergines but I found this on google.

How To Prepare Aubergine

Wash and top and tail, then slice, dice or split horizontally if stuffing. Salting aubergines isn't essential (in the past it was necessary to remove any bitter juices, but modern varieties are not usually bitter) but it can prevent them absorbing too much oil in recipes where they are fried. If you choose to salt them, place the prepared aubergine in a colander, sprinkle salt evenly over the cut surfaces and leave for about 30 minutes. Rinse under cold running water and pat dry with kitchen towel before cooking.
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Old 26th October 2010, 07:45   #5 (permalink)
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Re: Aubergines

When I make Saksuka i peel the aubergines so they have a striped appearance i.e leave some skin on. Then I cube them soak them in salted water for 30 minutes and then rinse thoroughly.
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Old 26th October 2010, 07:53   #6 (permalink)
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Re: Aubergines

I used to salt them but haven't done for years, made mozzarella stuffed aubergines in a tomato sauce last night and they were delicious, no salt required
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Old 26th October 2010, 07:57   #7 (permalink)
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Re: Aubergines

i always put salt on aubergines ,leave them for about an hour in a collander,over a bowl .you will get loads of discoloured liquid ,taste that it is very very bitter ..if you fry the aubergines aftrewards they are so sweet ..
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Old 26th October 2010, 07:59   #8 (permalink)
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Re: Aubergines

Thanks very much for all your replies. When I was in UK Phil Vickery said you no longer need to salt the newer varieties but I have noticed that in Turkey they sometimes are a bit bitter so thought i'd give it a try. Tonight Im going to do some courgettes, peppers & aubergines and have them with yoghurt, i love it! So I'll try salting them first this time and see what difference it makes.
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Old 26th October 2010, 08:07   #9 (permalink)
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Re: Aubergines

Quote:
Originally Posted by A89 View Post
Thanks very much for all your replies. When I was in UK Phil Vickery said you no longer need to salt the newer varieties but I have noticed that in Turkey they sometimes are a bit bitter so thought i'd give it a try. Tonight Im going to do some courgettes, peppers & aubergines and have them with yoghurt, i love it! So I'll try salting them first this time and see what difference it makes.
ha ha phil vickery is he the one that is advertising colemans sauces ..lol..chefs like him get chefs like me a bad name ..and marco advertising stock cubes....people will do anything for a few bob even sell their souls
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Old 26th October 2010, 08:24   #10 (permalink)
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Re: Aubergines

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Originally Posted by hijo View Post
ha ha phil vickery is he the one that is advertising colemans sauces ..lol..chefs like him get chefs like me a bad name ..and marco advertising stock cubes....people will do anything for a few bob even sell their souls
Agreed!! And his wife ...........wasnt she advertising weight loss stuff after she'd had a tummy tuck????
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