I've heard the necessity of salting eggplant debated on both sides. I was led to believe it was the eggplants bitterness that calls for salting--the salt draws out the bitter liquid... I've continued to wonder what the verdict on this is, and then I read the article linked to whole foods. There it notes that salting makes the eggplant less likely to soak up tons of oil. So what's the deal with salting?
You deserve a cookie.
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