A personal question about eggplant

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When prepping eggplant for whatever, do you SALT it first?

Always? Never? Just for certain things?

What benefits or hazards does it produce? I know the science, but am curious about what you find it does to the flavor and/or consistency. I've never really done it (except for this moment when a new recipe I'm trying sternly forbade me to skip this step). Please weigh in! Thanks in advance for any who have time.


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