You can also roast an eggplant whole until the skin wrinkles and the flesh collapses, which can then be used in recipes. Here's what to do: Prick the eggplant's skin a few times, then transfer it ...

I admit, though, eggplant isn't the easiest to work with. Its preparation raises a lot of questions: Do you salt or not? Do you cube or slice? Do you use large or baby? I can cook arguably any ...

Here’s a quick rundown of some of her top tips for mastering the art of cooking eggplant: Now that you have all the information you need to create a delicious eggplant dish, try putting it to ...

Finally, cook your eggplant until it’s golden brown and ... Drain well and pat the eggplant dry with a paper towel. Do you need to peel eggplant? Eggplant peel is edible, but whether or not ...

We find it inedible no matter what we do, but our C.S.A. has a bumper crop!” — Amy If you find eggplant inedible, either because of its texture or taste, you want recipes that use up as much ...

brush the rounds with olive oil and cook until golden, turning once. Or cut the eggplant in half lengthwise, brush with olive oil and bake, cut-side down, until soft, flipping over to serve. You ...

The smoky flavor takes over, and the heat transforms the eggplant into silky, even meaty, succulence. (If you don't have a grill, a broiler works well for indoor cooking, which I do for my ...

Snyder says that, ultimately, the decision to salt eggplant before cooking largely depends on the dish at hand and the individual's personal preferences. When to salt: If you’re frying ...