Originally Posted by Fuzzy
I mean, if I did the salt thing this morning and then put it in the fridge until this evening would the eggplants be ruined?
No, and depending on the type of eggplant you use, it'll have a better creamier texture with the half-day cure. It won't look pretty, though. Eggplant flesh oxidizes, plus the osmotic moisture, makes it look rather spoiled. I prefer soaking them in heavily salted water for an hour or more.
Good luck. What will you stuff with?