To salt or not to salt? Many recipes advise salting eggplant slices to draw out bitter flavors. I always skip this step, as I find that fresh eggplants are rarely bitter
Eggplant store best at 50oF, an impractical temperature in summer. Eat your eggplant as soon as you can. Refrigerate if you plan to store your eggplant for more than two days. Globe eggplant can be stored at room temperature for 2 days.
Preparation. There are many ways to cook eggplants. Eggplant will be creamy when roasted, grilled, broiled, or sautéed. If cubed eggplant is boiled in a sauce, it will become spongy and chewy.
Eggplant tends to absorb a lot of oil. Here are a few suggestions. Try grilling marinated slices. You only need to use enough oil to keep the eggplant from sticking to the grill. If you are going to sauté eggplant, make sure the oil is hot when you add the eggplant to the pan, as it absorbs less oil this way. Also, brush the eggplant slices with oil just before flipping them over.
Grilled Eggplant - All types of eggplant can be grilled. It’s a good approach because it requires less oil than frying. Slice ½- inch thick, rub generously with Italian salad dressing, let the dressing soak in, then grill over a low flame on a well-oiled, clean grill. Grilled eggplant can be added to appetizers, salads, pasta sauces, casseroles, pasta salads, sandwiches, lasagna or pizza.