Simply season the eggplant with just half of the suggested salt amounts. (thekitchn.com)
For the following batches I have reduced the salt amount to between half and a quarter of the amount and ground it up, but it still clumps rather than totally dissolving. (browneyedbaker.com)
I suspect, what happened when I first ran it, I did not specify the salt amount (just put «salt to taste») and it calculated it wrong. (viktoriastable.com)