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Advice on cooking with eggplant

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Advice on cooking with eggplant

AnjLM | Jul 9, 2007 08:40 AM

I've heard that when cooking with eggplant, you should salt the sliced eggplant, leave it in a colander for about an hour, rinse, dry and then proceed with cooking. However, when recently looking at a recipe for an appetizer of fried eggplant and cheese, this preparation of the eggplant was not specified in the recipe. What exactly does salting, etc. do to the eggplant and when should you use this method?

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