Aubergines recipes
To prepare aubergines recipes
Traditionally, the slightly bitter taste of aubergines (eggplants) was minimized by sprinkling the sliced or cut up flesh with salt and leaving it for 30 minutes to draw out bitter juices. The aubergine was then rinsed and dried before cooking. This process of degorging is no longer necessary as commercially cultivated aubergines are no longer as bitter as they used to be.
Aubergines may be stuffed in two ways depending on their size and shape. They may be cut in half lengthways and the flesh scooped out of each half. Alternatively, the top may be removed and the aubergine hollowed out inside. Use a sharp knife to remove the flesh, leaving a thickness of 5 mm (1/4 in) around the edge, and scoop out the remainder of the flesh from the base with a grapefruit knife. Sprinkle the empty case and the flesh with lemon juice to prevent discoloration.