How to Salt Eggplant
The secret to delicious, not water-logged, eggplant is just one basic ingredient and a little time. Here’s how to salt eggplant before cooking to draw out moisture and bring out its subtle yet remarkable flavor.
- Eggplant sliced or cubed, peeled if desired
- salt (1-2 teaspoons per pound)
Toss the eggplant with salt and let it drain in a colander for about 40 minutes to 1 hour.
Spread drained eggplant over paper towels. Wipe away as much salt as possible and press firmly on each slice to remove as much liquid as possible.