General
- Preparing Fresh Aubergines (eggplant)
Rinse well in cold water. Cut off the stalk to 1cm/�-inch or remove completely
if required. As the skin is edible, there is no need to
peel. The flesh can be a little bitter to thickly slicing, sprinkling liberally with salt and
leaving for 20 minutes (known as "degorging") will
remove much of the bitterness and draws out some moisture. Also, as the
flesh is capable
of absorbing large amounts of fats, this salting process can reduce
its absorption rate. Salting also prevents discolouration. If you
are not going to use the salt method, rubbing cut surfaces with
lemon juice also prevents discolouration. Once cooked the flesh can
become very soft.
Optional
Preparations/Cuts (see Main Vegetable Preparation Page for
explanations and photos)
|
Baton |
Brunoise |
Chunk |
Cube |
Dice/chop |
Grate |
Julienne |
| x |
x |
y |
y |
y |
x |
x |
| |
|
|
|
|
|
|
|
Matchstick |
Mashed |
Paysanne |
Pur�ed |
Shred |
Slice |
Sulfrino |
| x |
y |
x |
y |
x |
y |
x |
|
