What really? Do I really have to salt the aubergines? Do you?

[Spidermama]

I'm making caponata. The recipe says to salt the aubergines for an hour. I thought this was old advice but this is a new book.

Do you salt your aubergines?

I think the newer hybrids of aubergines don't need to be salted, I never have.

Yes I salt mine - and then rinse

They might taste bitter if you don't.....

nope, and never have. We are Indian and eat an awful lot of aubergines and the first time my mum and I came across this salting business was on a tv cookery show and we just thought 'eh? how strange?'.

Nope - I don't. I understood it was from older varieties as well, and that modern ones are less bitter anyway.

I've heard that the new hybrids are less bitter so don't have to be salted. Don't bother

Another one who has never salted either and I use them a great deal. Especially to make a low fat lasagne using layers of sliced aubergine instead of pasta.

I used to. Then I stopped. I did not notice a difference.

I only bother salting onions now, and only if I'm planning to eat them raw.

(I do have a book called 'don't sweat the aubergine' but haven't yet got to the bit where they explain why not.)

Salting Onions, I have never heard of that Nockney

I have never salted aubergines. never knew you were supposed to. We don't cook with salt anyway, so would never have thought to do it.

it doesnt affect the taste anymore

however if you do bother, they don't soak up as much oil

Thanks all. Do you know what I might do? I think I'm going to make two pots of caponata. One with salted aubergines and one without. Then I'll do a taste test, a little like the Pepsi Challenge if you will, and then I'll know for sure.

I wonder why they don't soak up so much oil enid. I would have thought they'd be less watery after salting, which could be a good thing with a recipe like caponata which should be very rich.

Salting onions really does make a difference. I don't think they end up salty - they taste sweet, really.

I think it used to be a necessity when they were bred less weirdly and were bitter.
My mother did it in the 70s but there is no need any more.

Ah. Moondog has spoken. I am now satisfied.

I never salted shop bought ones but my homegrown ones last summer were quite bitter so I did.

Agree with all who said you don't need to salt aubergines these days but salt does draw the moisture out of them, if that's the effect you need.

no.

and I don't stuff mushrooms either

Homegrown!!

If I'm going to fry mine,I often dry roast for a bit to avoid achieving the sadlle bag thighs look.

I don't salt them either but I have wondered whether people do or not, will read this thread with interest!

never salt them and they've always been lovely