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Questions or Comments

"De-bittering" Eggplant

Posted by : Peter Aitken

A note on "de-bittering" eggplant. I too used the salt-and-weight method for
many years until I came upon the following in a Sicialian cookbook: simply
soak the sliced eggplant in salted room temperature water (appx 1 TB per
quart) for an hour then pat dry. It is easier and in my opinion it does a
better job.

Peter G. Aitken

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