Cut the eggplant according to the recipe, whether it be sliced, cubed, halved, or quartered. Arrange in a single layer on paper towels. Liberally sprinkle salt over the eggplant and let it rest for 25 to 30 minutes. In the meantime, you can finish prepping the remaining ingredients. After 25 minutes, you will see liquid skimming the cut surfaces of the eggplant.
Transfer the eggplant to a colander and rinse. Firmly press a paper towel against the eggplant to release extra liquid. Follow the recipe as directed.
Photography by Felicia Perrett
Originally published in Organic Gardening Magazine, August/September 2014