can anyone help me with preparing aubergine?
I made “sandwiches” today by cutting it into slices in the morning, sprinkling with salt to make it go soft and then leaving it until the evening. Thing is, even though I rinsed it before I ate it, it was still a bit too salty.
How can I get it soft without using the salt??? (or how can I use the salt but stop it being too salty?) I don’t have a dehydrator and I don’t want to use oil.
Don’t know if it’s the right flavor for a “sandwich”, but you could marinate it in a apple cider vinegar marinade with some herbs or garlic… that would help it get soft—then you could drain them and pat them dry (if that was the effect you were going for…).