Salting Aubergines for 20 mins before cooking removes the bitter juices. They can then be added during the last 10 mins of cooking, to absorb the juices of the curry, rather than fat.
Salting Aubergines for 20 mins before cooking removes the bitter juices. They can then be added during the last 10 mins of cooking, to absorb the juices of the curry, rather than fat.
Truffleicious blog 