Okay, I know this is a dumb question... but I have no where else to turn!
I definitely agree that salting eggplant before cooking with it results in more tender dishes. However, I am unclear as to the best way to remove the salt before cooking. If I rinse the eggplant, it seems to get a bit waterlogged. However, if I just wipe it off with a wet paper towel, it stays pretty salty. Can someone help?