Eggplant Prep–salt, sweat and rinse

A common complaint amongst eggplant or aubergine lovers is the sometimes bitter flavor.
Most smaller varieties of eggplant (japanese, fairy tale, etc) do not become bitter when cooked. The larger eggplant varieties can be bitter. (The seeds contain something related to the tobacco plant that produces that bitter flavor when cooked).
To reduce and avoid bitter taste, slice and salt the eggplant (using kosher salt). Let the salted eggplant sit at room temperature for at least 30 minutes. The eggplant slices will “sweat” and then you can rinse the slices, removing the bitter flavor.
Salting and sweating the eggplant will also reduce the amount of oil absorbed when frying or sautéing. It is a quick, fabulous step that will ensure the rich flavor of the eggplant shines through!