Save Time and Avoid Salting Eggplant
Every eggplant recipe I’ve come across has asked me to salt large purple fruits before cooking in order to “flush out the bitter compounds,” but it turns out that this isn’t necessary.
According to Epicurious, this mindset comes from a time when eggplant was much more bitter than what you find in the store today; bitterness grew out of them.
Full disclosure: I salted eggplants, maybe half the time I cooked them, because I am a special mixture of forgetfulness and laziness. I’ve never tried the difference between salty and unsalted, but it’s nice that my laziness is confirmed.