Generally speaking, the lighter the skin color, the milder the flavor. From the garden, I pick my eggplant a little smaller than what you'd see it in the store, so I seldom have a problem with bitterness at home.
When I do buy one, I look first for the ones that still have glossy skin. I also try to find the ones that feel heavy for their size. I've tried salting and soaking but it's never made much difference to me. If the seeds are large, dark colored and bitter, there's not much I can do about that.
You may find it's just one of those foods you only eat if you've grown it yourself. A lot of people feel that way about eggplant. Then you're in control of the variety and when they're picked.
__________________
Michele
|