Zucchini, cucumber, and eggplant are some of the most hydrating veggies on the market. However, you may have seen them turning into a soggy mess after being cooked. If this happened to you, it’s probably because you skipped one crucial step: vegetable disgorging.
What It Is
Even if you haven’t heard of this term, you’re probably familiar with it. Disgorging is the process of sprinkling your veggies with salt to get rid of excess water. Many experienced cooks see this as a natural step so it’s often excluded from the recipes, but it should never be skipped.
How To Do It
To disgorge your water-rich veggies, simply cut or grate them and sprinkle exposed surfaces with a generous amount of salt. Allow for the salt to draw out the water by leaving them be for at least 15 minutes, and drain the excess liquid by using a colander or pat your veggies dry with a paper towel.
The main benefit of disgorging is that the dish you’re preparing won’t turn soggy because the veggies you’re using are too moist. This process can also emphasize the natural flavor of certain veggies and help you get rid of their bitterness, which is especially true with eggplant.
