I am wondering if anyone has suggestions about using weights to remove the excess moisture form eggplants. I remember my father (who was no kind of cook) doing this years ago but wonder if it was his own idea. I know salting helps remove moisture and improve the taste and am also wondering if I should use both salt and weights for even better results. Also for how long should you leave the eggplants under the wt. Thanks.
Eggplant
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