If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come..
Today: How to make the most of in-season eggplant.
If you love eggplant, its sheer abundance at the market this time of year is a beautiful thing. You'll bring it home by the armload and bake it with breadcrumbs and cheese, sauté it with sugar and capers for a sweet and sour caponata, and pureé it into a creamy yogurt dip. But we're willing to guess there are quite a few of you out there who aren't so thrilled by the return of eggplant, which can turn out tough, bitter, or soggy. Whether you're a card-carrying member of the Eggplant Fan Club or you're in need of more convincing, these links will show you how to make the most of this versatile ingredient.
- Brush up on your eggplant knowledge before you get started. (Food52.)
- Watch this video to learn the best way to cut up eggplant. (Serious Eats.)
- Cook perfect eggplant every time by avoiding these common mistakes. (Bon Appétit.)
- For the ultimate fried eggplant, follow these tips from chef Danny Bowien. (Saveur.)
- From Italian and Greek to Middle Eastern and African, eggplant shines in recipes from all over the world. (Epicurious.)
Eggplant: Do you love it or hate it? Share your eggplant tips with us in the comments!