Do I really need to salt aubergines before cooking?

[sunflowervalley]

Am making a mousakka this afternoon and wondered how many people actually salt the aubergines before cooking?

Does it make a difference?

No, never do, never have.
I'm in the mediterranean and aubergines are a daily staple.
HTH

I think modern varieties of aubergines are not as bitter as they used to be so you don't need to salt them to draw the bitterness out. I don't salt, but then I don't use aubergines all that much. I think you don't need to be quite as fussy when the aubergine is one of many ingredients, like mousakka. If you were making aubergine dip and the aubergine was slightly bitter it would be much more of a disaster.

I never do either .

I also live in the mediterrenean. When DP hasn't salted and drained them first I know right away as my mouth and lips start to sting and itch. They are a member of the deadly nightshade family, don't know if that is why you are supposed to salt them tho.

It does make a difference but is not essential - used to be necessary to remove bitterness but not really necessary for modern varities. It does remove water though and if you don't do it mousakka will be soggier. I now always grill or ovenbake the slices before making mousakka and this aill get rid o the water. They absorc tons of oil if you fry them.

I think it makes a real difference. I use aubergines alot in many Turkish recipres and I cannot count how many times I have been told that my aubergines taste nicer than they usually do. People that hate aubergines have professed to love mine. It can only be down to the salting!

Thanks everyone.

How long would I need to salt them for?

Think I will pre cook them as well before assembling.

If you cut them in slices and sprinkle salt on each slice, then put them in a colander to let the water drain off you shouldnt have to leave them for more than half an hour or so. Then rinse the salt off at the end!

me neither

Have hear the same as Bran - modern varieties usually don't need salting.