Aubergine/Eggplant...It baffles me.

I am hoping someone can share with me the finer points of aubergine preparation and use, because I am a hopeless rookie whenever I make anything with them!

I tried to make roasted mixed veg with an aubergine a month or two ago, and the pieces absorbed so much olive oil that they were inedible.

Last night, I salted them and pressed them to get the moisture out (I read that you should do that for eggplant parm), which worked well for grilling it, but even after I brushed the salt off, they were still way too salty when we ate them.  BF tried to convince me that you need to rinse the salt off, but to me, it seems like running them under water completely defeats the purpose of pressing out the moisture in the first place.  Should you do this every time you use them?

I've only been successful when I've just put them into a tomato sauce, because you can't really go wrong with that.

Does anyone have suggestions on how to go about using them without making them into oil sponges?  I'd like to try roasting one again later this week, since I have some carrots and peppers that need using as well.  Tried and true recipes would also be great.  There are loads of them on the internet but it helps to get one first hand if I can!

Thanks! 

The salting them isn't just to get the moisture out, it's also to get the bitterness out, see that brown water? It contains all the bitterness, but yes you need to rinse the salt off properly otherwise they'll be too salty, after rinsing set them on paper towels to drain the remaining water and it should be fine. If they're just rinsed the slices wont soak up the water.
However, I don't do this  I use a damp piece of kitchen towel and I wipe the salt off thoroughly then set them on kitchen paper.

Eggplants nowadays aren't that bitter so most people say don't bother salting them, but I do for eggplant parm as otherwise it gets too mushy.

The thickness of your slices is also critical, you need to make sure they're relatively thin or the salt wont penetrate and they'll get mushy in the centre.

The salting them isn't just to get the moisture out, it's also to get the bitterness out, see that brown water? It contains all the bitterness, but yes you need to rinse the salt off properly otherwise they'll be too salty, after rinsing set them on paper towels to drain the remaining water and it should be fine. If they're just rinsed the slices wont soak up the water.
However, I don't do this  I use a damp piece of kitchen towel and I wipe the salt off thoroughly then set them on kitchen paper.

I'm not a big fan of aubergines on their own, so I've only used them when making moussaka, but what my recipe says to do is slice them thinly, sprinkle some salt over the top and cover with a cloth while preparing the other vegetables. Then rinse off the salt and dry on kitchen towel before frying.

Alright, so rinsing is ok.  BF will be pleased to hear that he was right.    Will be sure to set them down on some paper towels for a bit as well, since we didn't do that last time.  Some of the slices were pretty thick, so we'll be sure to make them thinner, too.

Do you think using sea salt might be better than using regular salt, since the grains are larger and easier to remove? Or does it just not matter?

Also, I'm still not sure what to do about the oil when it comes to roasting them or frying them.  I suppose it would just be best to brush some on so you can control the amount they're exposed to, or just toss the other veg in oil and not the aubergine?

Thanks for the help! 

Last night, I salted them and pressed them to get the moisture out (I read that you should do that for eggplant parm), which worked well for grilling it, but even after I brushed the salt off, they were still way too salty when we ate them.  BF tried to convince me that you need to rinse the salt off, but to me, it seems like running them under water completely defeats the purpose of pressing out the moisture in the first place.  Should you do this every time you use them?

If you had asked me "Do I need to salt aubergine before cooking?" five or ten years ago I would have said "Yes, absolutely." The reason would have been that aubergines sometimes contain bitter juices which can be released and removed by salting.

You then rinse the salt off, pat them dry and continue cooking. But it is nowadays rarely necessary. The reason for this is that aubergines have had the bitterness bred out of them and so it is now only occasionally you come across it.     Having said that, I do still sometimes salt them because salted aubergines soak up less oil. So when you cook them, your precious olive oil doesn't disappear in seconds, and though the aubergine is still rich and velvety, it isn't sodden with oil.

I feel the same applies with courgettes, though I must say that I do still come across a bitter one now and again.

Alright, so rinsing is ok.  BF will be pleased to hear that he was right.    Will be sure to set them down on some paper towels for a bit as well, since we didn't do that last time.  Some of the slices were pretty thick, so we'll be sure to make them thinner, too.

Do you think using sea salt might be better than using regular salt, since the grains are larger and easier to remove? Or does it just not matter?

Also, I'm still not sure what to do about the oil when it comes to roasting them or frying them.  I suppose it would just be best to brush some on so you can control the amount they're exposed to, or just toss the other veg in oil and not the aubergine?

Thanks for the help! 

Yeah don't use regular salt, use sea salt or kosher salt. If you're making moussaka then use Malden Smoked, it adds a nice earthiness.

Mmmm, you're making me want Aubergine now! Maybe I'll make some baba ganoush!  

Yeah don't use regular salt, use sea salt or kosher salt. If you're making moussaka then use Malden Smoked, it adds a nice earthiness.

Mmmm, you're making me want Aubergine now! Maybe I'll make some baba ganoush!  

Ok, regular salt was another mistake we made!  I'm so glad I asked about this. 

I haven't had baba ganoush in ages, and I've never made it.  Mind if I ask for your recipe?

Mmmm. Eggplant has always been my favorite food...

I was always taught to rinse them thoroughly after salting, and then squeeze the moisture out of them. This works very well for frying.

Instead of actually frying them, as my Italian family would insist you must do, I lightly bread them, and bake them with some spray oil. It works very well with eggplant parm! (I've done this without breading, too, with good results.)

It is also really tasty to cut them in half lengthwise, pierce the skin with a fork all over, brush with a little olive oil, and roast them. Yum. I like to cut it up afterwards and throw it into curries, but I could just sit there with a knife and a fork.

Ok, regular salt was another mistake we made!  I'm so glad I asked about this. 

I haven't had baba ganoush in ages, and I've never made it.  Mind if I ask for your recipe?

I use regular salt. As long as you rinse them properly, it's fine!

Ok, regular salt was another mistake we made!  I'm so glad I asked about this. 

I haven't had baba ganoush in ages, and I've never made it.  Mind if I ask for your recipe?

Heh heh, I don't even have regular salt in my kitchen. Big tubs of red saxo just remind me of my mother adding salt at the table *bleugh* it drives me mad when I see my in laws do that, my MiL has been known to salt a restaurant salad, I've seen her salt a burger patty, cream gravy, chinese food  ...if you're increasing your salt palette that high then everything you eat is going to need salt, it's a perpetuating cycle of heart disease

But I digress! Baba Ganoush -

I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good 10 to 15 minutes, but for most people, that’s probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most “normal” folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too.

Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldn’t taste predominantly of cumin, which can quickly overwhelm.

3 medium-sized eggplants
1/2 cup (130g) tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves

1. Preheat the oven to 375F (190C).

2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the grill. If not, skip to the next step.)

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.

Thanks so much CB, this looks amazing.    BF and I both like burnt and smoky stuff, so I might just do it to your taste (I was the kid at camp who would light the marshmallow on fire for a few seconds until it was black and then eat it.  None of that golden brown nonsense!  ).  I don't have a gas hob now, but we're moving in about 3 weeks to a house that does have one.  I am so excited to cook with gas again, and I think this might be one of the first things I do with it!