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.
I haven’t tried this myself, but maybe soaking the slices in a salt and water solution for an hour or so, then rinsing and letting them dry out a bit would do the trick. A little lemon juice squeezed into the saltwater mix will help prevent it from getting discoloured. The alternative would be to buy those skinny Japanese eggplants instead. They’re really tender. You may still want to salt them a bit to release some of their water, but you won’t need much salt and the process should take less time. Good luck!