From Asparagus to Zucchini, 3rd Ed.

  • Bake it: Price eggplant all over with a fork and bake at 400° until flesh is tender, about 30-40 minutes. Flesh can be pureed.
  • Stuff it: Bake 20 minutes, scoop out seeds, replace with stuffing, and return to oven for 15 minutes.
  • Sauté it: Try dipping slices or chunks in flour or eggs and bread crumbs before sautéing. Sauté in hot oil until light brown. Season with herbs, garlic, grated cheese, etc.
  • Steam it: Whole eggplant will steam over an inch of water in 15-30 minutes. Use the flesh for pulp or season with olive oil, lemon, salt, and pepper, or cover in tomato sauce.
  • Grill it: Chop into slices along with other veggies (especially peppers and summer squash), skewer and grill.
  • Fry it: Dip in your batter of choice and lightly fry in vegetable oil.

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