A neighbour has given me 3 beautiful aubergines, grown in her garden .....

[sandyballs]

.... and I'm inspired to make a moussaka. I know roughly how to do it but I've forgotten how to prepare the aubergines. Seem to remember something about salting them or maybe baking them before layering in the moussaka dish?

I know your supposed to salt them before you fry them, but not sure about mousakka

My moussaka recipe says coat with olive oil and lightly grill both sides before baking. Doesn't mention salting them.

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Thanks, what's the idea behind salting them then?

you salt aubergines to draw out the bitter juices - but apparently it's not as necessary today as modern variaties are not bitter

some info here

If they are very fresh then I wouldn't worry about salting them - it is meant to make them less bitter but I rarely do it now.

Thanks, that recipe looks lovely. Just hope the kids will agree

I never salt mainly for health reasons and never have any problems. Best way for moussaka is to slice and brush with oli then grill or bake the slices until lightly golden then proceed as usual with the recipe. Brushing with oil vastly reduces the amount used.

just to be dumb - but is this important in ANY aubergine recipe? ie ratatouille?
I never have (tbh i don't know ) - should i?

Is what important?salting/not salting/precooking?

I never salt it isn't important.Often precook to reduce fat used but sometimes just add them to frypan and cook that way. Ratatouille is nicer if you roast all the veg first and then put over passata and bake for 20 mins yummy