Word of Mouth: Disgorge

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Disgorge [dis GAWRJ] v. To expel water or other juices from a vegetable by adding salt over time.

When we talked about how to get rid of the unpleasant bitterness in our roasted eggplant, we discovered that there is a specific term for this: disgorge, or degorge. If you sprinkle an eggplant or other vegetable with a little salt and let it sit, it will force the water and juices to ooze out.

This term is also applied to snails. Before snails can be eaten they need a salt bath to make them expel the inedible impurities in their systems. Check out blogger Matt's foray into snail wrangling for an example!

Related Links
Why Is My Eggplant So Bitter?
Virtual CSA Box: Eggplant

(Image credit: From Nature with Love)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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