Eggplant parm, baba ghanouj, eggplant curries, eggplant rollatini — it's all so good! Supple, creamy, substantial, rich, porous, eggplant is a gem.
I admit, though, eggplant isn't the easiest to work with. Its preparation raises a lot of questions: Do you salt or not? Do you cube or slice? Do you use large or baby? I can cook arguably any ingredient, but there are two that I'd say most often gives me issues, if you will. The culprits? Eggplant and zucchini.
