How to Get Moisture Out of Eggplant

Eggplant--or aubergine, as it is also known--is used in many recipes. It is particularly popular with vegetarians, as its dense absorbent texture makes for an ideal meat replacement. Many recipes call for stored moisture to be removed from the eggplant prior to cooking. This is simple to do and serves two purposes. First, it stops stored moisture exuding during cooking. Second, it prevents the eggplant from absorbing too much oil or fat.

• 1

  Divide the eggplant into halves by cutting it lengthwise.

• 2

  Sprinkle salt over the flesh and leave to rest for a couple of hours. The salt will draw moisture out of your eggplant.

• 3

  Wash any excess salt off before cooking.