You are reading a single comment by @Machine and its replies.
Click here to read the full conversation.
Machine-
Re: degorge. Other than to draw out excess moisture in the aubergine I'm not sure why. Google suggests the vegetable used to be more bitter but modern varieties are less so. I did a cooking class once where we diced, layered with salt and put a weighted plate on top and half an hour later a surprising amount of black liquid appears.
inchpincher
Degorge or not to degorge? Maybe that's only if you're frying aubergine...?