I am now a salter. Last night was salad night. A bed of greens topped with aldente, fenugreek-laced puy lentils, some Egyptian-style feta on the side and a grilled veggie on top; dress the salad and it's dinner time.
Busily speeding around the kitchen the other night, I sliced the eggplant and decided to give salting a try. A heavy brine is the fastest way to brine anything in the shortest time. Don't mean to be arrogant, but I don't need a 30-comment rambling thread on Chowhound to be convinced of the proper method. This is a matter of chemistry. And, I'm right.
I immersed the slices in the brine beneath a heavy plate (the brine was made from about 1/2 C salt and a couple cups of water). They stayed submerged about 15 minutes.
Here is a really big sentence because I'm in a hurry:
The slices were rinsed,
dried by paper towel,
tossed in oil [the first difference observed immediately, the oil coated the eggplant, the oil didn't get sucked into the flesh],
peppered (salt from the brine),
tossed into a single layer on a sheet pan and roasted for 20 minutes at 400°F/convection, no flipping.
WOW! My complaint with not salting and roasting (aside from the oil thing) is the texture - real mushy. The texture this time (and it should've brined longer) was tighter and more dense. It crisped well too because of the even coating of oil.
If you're not a salter - go ahead and try it.