"TammyM" wrote in message
...
I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
make. She said "sounds good. Eggplant is too much work". I asked her
what
she meant and it seems that she thinks that one MUST salt/drain eggplant
to
remove "bitterness". Not my experience. I don't even peel eggplant if it
isn't waxed (like peppers and cucs are waxed).

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

TammyM

It depends on whether the juices are a little bitter and/or the eggplant is
on the soft side-- you can salt it, pile it up awhile with a weight to draw
out the juice, then you rinse the salt off and dry it-- firms it up if it is
on the soft side, makes it better for use in stir fry, etc. but not
necessary for casseroles Some people sweeten slices with a light soak in
milk.

It's all good.

j