Cure for bitter Aubergines/Eggplants
Created | Updated Jan 5, 2003
Many people hate aubergines because they have a bitter taste and a rubbery texture.
There is a simple cure for this which will have you putting them back into dishes (ratatouille, etc.) where you have grown used to leaving them out.
1. Chop the aubergines/eggplants as you want them in the dish
2. Put them in a large bowl and put loads of salt on top
3. Cover with cling-film/glad-wrap and give them a good shake
4. Leave them for at least a 1/2 hour, but anything up to a couple
of hours is okay
5. When you come back they'll have gone black and soggy. This is
normal
6. Put them into a colander/sieve and give them a good run under the
tap to get all the excess salt off
7. Give them a few minutes to drain before using them in the recipe
If you still can't stand them, it's a problem you'll have to face alone. There are support groups, I suspect...
There is a simple cure for this which will have you putting them back into dishes (ratatouille, etc.) where you have grown used to leaving them out.
1. Chop the aubergines/eggplants as you want them in the dish
2. Put them in a large bowl and put loads of salt on top
3. Cover with cling-film/glad-wrap and give them a good shake
4. Leave them for at least a 1/2 hour, but anything up to a couple
of hours is okay
5. When you come back they'll have gone black and soggy. This is
normal
6. Put them into a colander/sieve and give them a good run under the
tap to get all the excess salt off
7. Give them a few minutes to drain before using them in the recipe
If you still can't stand them, it's a problem you'll have to face alone. There are support groups, I suspect...
