Garum
Techniquebeginnerdraft

Salting aubergines

Also searched as: degorging aubergine, salting eggplant, salting courgettes, salting cucumbers

In short: Salt slices, let them sit, pat them dry. They lose water, soak up less oil and brown better.

Picture it

Like wringing out a sponge beforehand so it does not soak up so much oil later.

What happens

draws water out of the cells. The aubergine's air pockets collapse in the process, so it soaks up less oil when fried. The drier surface browns faster.

How it’s done

Sequence · Step 1 of 4
1234

Cut into slices or cubes.

All steps as a list
  1. Cut into slices or cubes.
  2. Salt generously and leave in a sieve for 20–30 minutes.
  3. Pat off the water that comes out.
  4. Fry or roast hot.
Related entries
Osmosis: salt and sugar draw out waterMaillard reaction
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier