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!
(Image credit: From Nature with Love)