1: Wash eggplant by soaking it in Sunrider Fruit and Veggie Rinse and water for approximately 3 minutes. Rinse.
2. Slice eggplant in rings of about ¼ inch size.
3. Place sliced eggplant in glass baking dish and sprinkle each piece with table salt. Let sit for at least 5 minutes to ½ hour or more if desired. The salt will remove the strong, bitter flavor in little water droplets to the surface of each piece. When you see the droplets of water abundantly on each piece, it is ready to cook or prepare. Rinse salt off. Eggplant does not need to be peeled.
