In article >, NickC > wrote:
>"int19h" > wrote in
:
>>
>> I know all this in theory only, I haven't the patience for
>> preparing eggplant in any way other than slicing into wedges then
>> tossing into a deep fry!
>
>Stephanie Alexander has a great method for quickly drawing the
>bitterness out, no patience needed.

But the point where this started is that modern cultivars don't seem
to possess that "bitterness", so there's no need to salt them to draw
it out. According to other comments seen around here recently,
salting simply to draw out excess water seems to be the basis for
continuing the practice these days.

>Slice your eggplant, place slices on the stainless steel flat part next
>to the sink, sprinkle with salt. Get a large baking tray or similar
>and place on top of slices. Weight it down with tin cans (or a
>saucepan full of water) from the pantry. Leave for 10-15 minutes.
>Done!
>
>All the liquid drains into the sink. To rinse the salt from the
>slices, just push them into the sink and turn on the tap.
>
>Easy-peasy.


Cheers, Phred.

--
LID