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Preparing aubergines applies to the "melanzane alla parmigiana" recipe, featured in the vegetable section of the website
Aubergines have quite a distinct bitter flavour, which can be reduced by allowing them to drain. The draining time can be 1 hour or 2 hours, sometimes more, depending on what you want to achieve. Sliced aubergines should be laid in a colander and salted. During the draining period, the salt helps to take out some of the moisture, otherwise the slices would absorb too much oil during the frying stage, and the aubergines will release a dark juice, which is the bitter taste.
Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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