Eggplant’s spongy texture will soak up any flavor you add to it, making it great for marinades, but not so much for oil - which will make your eggplant taste greasy if you add too much. A good tactic is to brush eggplant with oil then roast or broil until golden brown. Just make sure to give it plenty of space to caramelize otherwise you’ll end up steaming it instead of browning it.
Read MoreOne turn off for many folks is eggplant’s bitter taste. You can help reduce it by tossing your cut eggplant with a sprinkle of salt. After letting it sit for about 30 minutes the bitter flavor will bead up and out, you can then blot off the resulting liquid and continue to cook as planned.
Read MoreEggplant will quickly turn brown after cutting, so wait to prep it until you are ready to use it. Ignore any discoloration as it will even out in the cooking process. Eggplant skins are completely edible, although they may be tougher on larger fruits and can be peeled if preferred.
Read MoreEggplant is one of those versatile “veggies” that you should plan to eat as soon as you get it. Extremely sensitive to temperature, it should ideally be stored in a cool dark place away from other produce to delay ripening.
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