DEGORGE
1. To sprinkle vegetables with salt to eliminate water. Eggplant for example are generally salted and patted dry before cooking.
2. To add cornmeal to water and soak crustaceans in order that they will eliminate the sand in their shells.
degorger (Fr.) To soak a food, such as sweetbreads, in cold water in
order to cleanse it; also an important final step in making Champagne,
whereby the sediment is removed from the bottle before the dosage
and final cork are added.
Degorger The use of salt to draw water out of a food. The use of salt to draw out the bitter juices of some foods, for example aubergines.
Degraiser To degrease, the removal of fat from the surface of sauces, soups, stocks, etc.
(You can also degorge them as you would with eggplant). In addition, you'll often find bitter melon paired with strong flavors such as black beans, which counteracts the bitterness.
To prevent this, and to eliminate bitterness, the eggplant can be degorged. This involves slicing the raw eggplant, salting the slices, then allowing the slices to drain in a colander or on paper towels for a half hour before rinsing and patting dry.
grown in Asian, the term Chinese eggplant refers to the narrow, purple variety that can be streaked with white (it looks somewhat like a purple zucchini). Interestingly, Asian recipes don't normally call for eggplant to be salted and degorged, ...
 See also: Vegetable, Water, Eggplant, Cut in, Oil
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