Jim Peterson, author of Vegetables, says the bitter taste frequently associated with eggplant really depends on the variety. He prefers either the white eggplant or the purple Chinese eggplant, which are long and thin in shape and a bit lighter in color. Jim does not salt his eggplant (to remove excess moisture) before using. He has tested extensively and found no difference in taste between salted and unsalted eggplant.
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