This chapter headed " The endlessly useful aubergine", has made it clear to me " to salt or not to salt the aubergine. When learning - many years ago - to make moussaka I was taught to salt the aubergine s to draw out the bitter juices - however this resulted in a very salty, almost inedible moussaka causing us to drink gallos of water all evening. Guess I should have rinsed them before using them!!!!!
Anyway Mr Slater says that "......most of the aubergines we buy have had the bitterness bred out of them ...." So gladly I continue to make the tart.
Looks nice but have to say not one of my favourite recipes. Don't think I will make this one again.
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