Julie Bove wrote:
> "Cheri" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message speaking of
>> eggplant.
>>
>>> I never salt it. MIL didn't either when she cooked. She is the
>>> one who told me you don't need to do that any more. The bitterness
>>> has been bred out of it and that is why they used the salt. Now
>>> perhaps if you have an heirloom variety you would need to do it.
>>
>> I always thought the salt was to draw the excess water out so your
>> dish didn't turn out watery.
>
> I don't think so. I've only heard about the bitterness.

It is not uncommon to salt vegetables to draw out liquid and avoid
wateriness. Zucchini, for example. I salt eggplant--only for certain ways of
cooking it--to draw out the water.

Bitterness has nothing to do with it. (I've never found eggplant
unpleasantly bitter.)