Eggplant

6 recipes 2 guides

Eggplant absorbs oil and sauces readily, then turns silky and meaty as it cooks, making it useful for roasting, broiling, frying, and baking in layered dishes. High heat browns the cut surfaces while the flesh collapses. The common mistake is undercooking it: firm, spongy eggplant tastes bitter and lacks the creamy texture the dish needs.

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