Meanwhile chop up the onion roughly, deseed and core the peppers and chop these up too. Let them stand for about 1 hour – the salt will draw out any bitterness along with excess moisture. Now put the whole lot into a colander, sprinkle generously with salt, press them down with a suitably sized plate and put weights (or other heavy objects) on top of the plate. Begin by wiping the aubergines and cutting them into 1 inch (2.5 cm) slices, then cut each slice in half the courgettes should be wiped as well and cut into 1 inch (2.5 cm) slices.
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