If you've ever tried to freeze eggplant, you might have found it to turn out disappointingly mushy, but salt can help you fix ...

In addition to adding flavor, sprinkling salt over eggplant after slicing or chopping draws out excess bitter juices. This helps to firm up the flesh for cooking, and it's also which is helpful ...

Let cool slightly. Cut eggplant in half, and scrape flesh into a fine sieve set over a bowl; discard skin. Let stand for 2 hours to drain. Coarsely chop eggplant. Stir 1/2 cup eggplant into beef ...

Eggplant Napoleons have a way of stealing the spotlight. Crisp, golden-fried eggplant, creamy whipped ricotta, and slow roasted cherry tomatoes come together in delicate layers, finished with fresh ...

1. Toss cut eggplant in ¼ cup salt. Let sit for 15-20 minutes in a strainer to remove bitterness and water from the eggplant. 2. Combine all ingredients for sambal in a mortar and pestle and ...

The arranged version also introduces a dish where the eggplant is eaten fresh. Called “dashi,” the dish only requires dressing chopped summer vegetables in seasonings. It is just right for the ...