Thanks for your details about salting eggplant. I'm sure it helped out readers who aren't familiar with cooking with eggplant (which, sadly, there are many!). Though I am familiar with the purposes you mentioned, I also find that it isn't necessary in my view when cooking with young, small eggplant. I have also found that the process stops many cooks from making a dish altogether, which is such a shame!

So, that is why I included the original instructions, but also my "no salting necessary" interpretation. Thanks for taking the time to explain the whole process to the readers - many would appreciate the authentic approach and may not have understood why I gave a shortcut.