There is one vegetable that has consistently given me trouble - eggplant. Unless I bake it for a long time, it always ends up mushy and I cannot seem to get the texture right. I love how good eggplant tastes but I am always reluctant to buy it at the store since I do not seem to have the right moves to make the most of its potential. I have heard that covering your eggplant in salt (to draw out the water) is key to cooking it to perfection. But due to kidney failure, I keep a very strict low sodium diet and cannot employ this technique. I would love some eggplant advice and any ideas of how to dehydrate the veggie without using salt.