Salting (purging) the eggplant
will remove some of the moisture and decrease the amount of oil that will be absorbed. The salt draws out the moisture in the eggplant, causing the air pockets in the flesh to collapse, preventing the flesh from absorbing took much oil when cooking.
- Peel and slice the eggplant. Spread the slices out and sprinkle both sides generously with salt (1 to 2 tbsp. of salt for a medium sized eggplant).
- Allow the slices to stand for 1/2 to 1 hour. Place the colander in the sink or in a bowl during the standing time so moisture can drain.
- Wipe the salt from the slices with a paper towel. Do not rinse off with water.
- Squeeze the slices between the palms of your hands to get the excess moisture out of them.
- After all the slices have been squeezed, pat the slices dry with paper towels.
- Slices are then ready to cook in the desire manner.