Anonymous wrote:

Anonymous wrote:I think you're supposed to sweat it first. Slice, sprinkle with salt, let it sweat, then rinse, dry and season like you mentioned.

That's what I've heard to get the bitterness out.

This also works for summer squash. The salt pulls the excess water out so the veggies don't get mushy. No need to rinse. I salt well put in a colendar and let it sit all day. Be generous with the salt.

Anonymous wrote:I think you're supposed to sweat it first. Slice, sprinkle with salt, let it sweat, then rinse, dry and season like you mentioned.

That's what I've heard to get the bitterness out.

I use Chinese/ Japanese eggplant it is so much better and doesn't have that bitter flavor. Toss in Italian dressing and put it on the grill after slicing thin.

Thank you! Anyone have any sauce or marinade tips?

It also gets much better if you brush it with a sauce or marinade (or top it with some kind of salsa or chutney). Plain grilled eggplant is pretty boring.

I think you're supposed to sweat it first. Slice, sprinkle with salt, let it sweat, then rinse, dry and season like you mentioned.

Is there any special art to this or just salt, pepper and a little olive oil? Anyone do anything else to jazz it up?