Confession: there was time I hated eggplant.
I’d never had it prepared well, so my only experience of eggplant was tasteless and rubbery. I wasted years avoiding any dish with eggplant. Until the day a friend brought some marinated eggplant to a BBQ we were hosting. Lebanese eggplants (long skinny ones) halved and soaked in a miso marinade. When we cooked them on the BBQ they smelled delicious and turned out soft and gooey. Oh yum!
While I was converted to the Lebanese and similar varieties of eggplant, I was still a bit wary of the larger globe variety. After all, they were known to be bitter with tougher skins and recipes usually called for them to be salted before cooking. Read More →