Why do most recipes recommend salting eggplant slices for half an hour before cooking them? Is this always necessary?

Eggplant grown outdoor in warm climates develops bitter juices, which are drawn out by the salting process. This is sometimes referred to as disgorging. Many year-round eggplant sold are young vegetables and these probably won't be bitter, but the disgorging process does improve the texture of the cooked eggplant. However, it can leave the flesh rather salty, so rinsing is always advisable.

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