If you're looking to add eggplant to your dish but want to avoid its signature bitterness, you may be wondering whether it's better to soak eggplant in milk or salt. While both methods can help reduce the bitterness of eggplant, each has its own pros and cons. Soaking eggplant in milk is a good way to mellow out its flavor. Milk is acidic, which helps to neutralize some of the eggplant's bitterness. Soaking eggplant in milk also helps to soften the vegetable, making it easier to cook. However, there are a few downsides to soaking eggplant in milk. First, milk can make eggplant more difficult to brown when cooking. Second, milk can make the eggplant absorb more oil, making your dish more greasy. Soaking eggplant in salt water is another option for reducing bitterness. Salt helps to draw out the water from eggplant, which can help to reduce its bitterness. Soaking eggplant in salt water also has the added benefit of helping to firm up the vegetable, making it less likely to turn mushy when cooked. However, there are a few downsides to soaking eggplant in salt water. First, it