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Does Anybody Bother To Salt Raw Aubergine Anymore Before Use?

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Iluvspikey | 18:33 Tue 16th Apr 2013 | Food & Drink
12 Answers
I believe that the bitter juice they one had have been 'bred' out of them.

I just ask as I'm making up a Moussaka for tomorrow's dinner, layering up minced lamb cooked with red wine, shallots, garlic, herbs and cinnamon with slices of aubergine and potato topped with a bechemel sauce and two types of cheese
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We went on holiday to Cuba. Mic thought he was choosing liver. It was fried aubergine. The look on his face....... when he tasted it.
19:40 Tue 16th Apr 2013
I use aubergine quite a bit and i have never salted them. The mousakka sounds lovely :)
No, I don't.
We went on holiday to Cuba. Mic thought he was choosing liver. It was fried aubergine. The look on his face....... when he tasted it.
I haven;t salted them for about 20 years. Your moussaka sounds lovely. Pls post recipe/link to recipe!! x
I didn't know you were supposed to - I never have
No you don't need to salt them anymore.
I dot salt them anymore, instead I grill them to get the juice out. I think with moussaka the juice removal is essential. Have you tried the greek yoghurt ad egg topping, its much much nicer than bechamel sauce!
i havent had moussaka for yrs, since being in Greece.
I loved it and would just love to try that if you have a simple recipe please!
Need a wine?
I too use aubergine very often and never salt it.
I never salt anymore either. Used aubergine in a lamb mince curry tonight.
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I'm not too good with things eggy, goodsoulette, like quiche and omelettes, meringues and the like. I'll put a recipe in recipes in the morning, I'm in beddy byes now!

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