Goomba38 wrote:

TammyM wrote:

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

TammyM

I never peel it (in fact I think the peel is very attractive and adds
visual interest) and gave up salting it years ago. But I also tend to
buy slightly smaller ones than my parents used to get. Maybe that makes
the salting unnecessary? My parents would frequently fry slices of
eggplant, and I tend to use it in recipes that don't require frying
first. My favorite use is just diced and added to tomato sauce to
provide a little substinance in a meatless sauce.

Are there different kinds? No, I mean that one would encounter in a
normal nonupscale routine nonspecialty supermarket? I don't think I've
*seen* any, but I haven't looked for one in many years. (Until I got one
the other day.)


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