The larger or older an eggplant, the more likely it is to taste bitter. To remove the bitterness, slice or chop the eggplants and toss in a GENEROUS amount of salt. Set aside for at least 30 minutes. You’ll see water beads form on the surface of the eggplant. This happens because the salt draws out the bitter liquid from the eggplant. When you’re ready to cook, pat dry with a paper towel.
The salting process also helps the texture of the eggplant, preventing it from getting soggy as it cooks.
