Eggplants, Salting

Long, thin Japanese or Chinese eggplants are not bitter and so don’t need to be salted. The larger Italian variety, a darker purple in color, can be quite bitter (I’ve found that the darker the eggplant the more bitter the skin) and will need to be salted to remove any bitterness. Peel the eggplants, slice, and soak in a large container of cold water with 2 tablespoons of salt for 20 minutes. Drain, rinse, and thoroughly blot dry.