1. How to keep aubergines fresh 
An 17th century cookbook from Korea, Eumsik dimibang (음식디미방) introduces various ways of conserving aliments. Among others, I found it is simple and easy to practice a way of keeping aubergines over the winter after the harvest. 
As western countries use for pears, deep the stem of aubergine into the wax. The original method is with beeswax but any wax could work like the one for the pear. Because the principle is that the wax keep the loss of humidity away from the vegetables. 

    How to keep aubergines fresh 

    An 17th century cookbook from Korea, Eumsik dimibang (음식디미방) introduces various ways of conserving aliments. Among others, I found it is simple and easy to practice a way of keeping aubergines over the winter after the harvest. 

    As western countries use for pears, deep the stem of aubergine into the wax. The original method is with beeswax but any wax could work like the one for the pear. Because the principle is that the wax keep the loss of humidity away from the vegetables. 

     
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  3. Bitter Eggplants

    If you find that eggplant dishes often taste bitter, try this trick.

    If making moussaka or eggplant parmesan, cut the eggplant into slices for use. Sprinkle salt over the eggplant slices on both sides and let sit for about 10 minutes. The salt will make them sweat their bitter liquid out. Wipe this off with a (paper) towel and your eggplant dish will not have that bitter flavour!

    -Florin, Canada

     
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