I like to salt my eggplants before cooking as this removes the excess water and reduces the eggplants ability to absorb oil.
Step 1
Peel and cut it in whatever size and shape pieces the recipe calls for.
Step 2
Place the eggplants, one layer at a time, in a colander and sprinkle with some coarse salt.
Step 3
Allow to sit for at least 30 minutes then a pat dry with a towel to remove the excess water and salt.
Step 4
Beads of moisture will start to form on the surface of the eggplants, pat dry to remove excess water and salt. Then cook according to your recipe.
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We have a tradition in our family of getting together once a week at Mum’s house for “Family Dinner Night”. Mum was always responsible for getting the meat and starch side of the dinner organised and it was always my responsibility to do the salads and vegetable sides. It was always a huge production with the dinner table groaning under the strain of the variety of dishes created.
