Let’s find out how to purge the aubergines: it takes just a few steps to get perfect vegetables without a bitter aftertaste! Eggplants are among the vegetables most loved by Italians, not only for their low-calorie intake, which makes them perfect for diets but also and above all for their versatility in the kitchen. The recipes that see her as the protagonist are almost infinite, just think of the Parmesan, the caponata, the pasta all norma … But for the perfect success of your preparations, it is essential to purge the eggplants.
This operation consists of several steps aimed at releasing the aubergine bitter taste. It must be said that the varieties selected in recent years have lost this bitter dominant often making it unnecessary to purge them. In fact, however, this operation allows you to obtain a drier vegetable, perfect if you want to prepare timbales or fry the aubergines without the release of vegetable water during cooking.
How to purge the aubergines There are two different schools of thought: the first places the aubergines in salt, the second adds a preventive soak in water and vinegar. The two operations can also be performed separately if you prefer one or the other.
- The first thing to do is to wash the aubergines well under running water. Some remove the peel, others do not: you decide based on what is indicated in the recipe or on your taste.
- With a sharp knife, make slices of an inch thick and put them in a bowl with cold water and two tablespoons of vinegar. Soak them for ten minutes.
- Drain them and arrange them in a colander forming layers alternated by a handful of coarse salt. Make sure that they are arranged slightly inclined so as to allow the vegetation liquid to flow away. Cover them with a plate and let them purge for 30 minutes.
- At this point rinse them quickly and dab them with kitchen paper. I recommend they must be dry.
Your aubergines are ready to become the protagonists of delicious recipes. How about starting with a Parmesan?