Many people know eggplant only as something to be breaded and fried, smothered with cheese, and drenched in marinara.

In my opinion, this is perhaps the worst treatment an eggplant can receive. A preparation like this mutilates the eggplant's subtle textures and its mild earthy flavors. Breading, cheese and sauce only serve to overpower the eggplant, whereas the best thing about eggplant dishes in my book is actually tasting the eggplant.


Eggplant is high in fiber and low in calories, like most vegetables. It has a spongey texture, great for soaking up other flavors, and becomes soft and smooth after cooking.

Eggplant has slightly bitter taste that requires a bit of pre-cooking treatment. This can be done up to 24 hours before cooking, but only 30 minutes is needed.

To treat your eggplant: 

1. Place cut or sliced eggplant in a single layer on a baking sheet.
2. Salt liberally. 
3. Layer with a second baking sheet and weight it down with cans or a pot of water, similar to pressing tofu. 
4. After 30 minutes, lightly rinse your eggplant and discard any brown liquid that has collected in the baking sheet.

Whether you're new to eggplant or you're old pals, try these recipes:

Roasted Eggplant and Quinoa Caviar

Eggplant-Beet Fried Rice

Tomato Sauce with Eggplant and Tempeh  (pictured below)






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