Cooking eggplant

• When made right, eggplant can be silky and sweet (or golden and crisp). We enjoy it in so many great dishes such as caponata, eggplant parmesan and ratatouille.
(Huffington Post)
• So if you want to cook with them, its best to buy them and eat them while still mostly green. They wont be as bitter.
(NPR News)
• Add enough olive oil to just cover the bottom of a skillet and heat until the oil shimmers. Add eggplant slices and cook over medium-high heat until they are golden brown on both sides, just about 8 -10 minutes. 2.
(Inside Nova)
• Italian eggplant are great for lots of uses, but some people dont like the skin, and sometimes they are bitter and need to be soaked in salt. When very mature, the seeds take on a brown color and can be noticeable even after cooking.
(Evansville Courier-Press)
• Or skip the pizza crust altogether and follow the lead of a commenter on epicurious.com, where the recipe is posted: Cook the eggplant, make the garlic-red pepper oil, then toss with pasta.
(St. Louis Post-Dispatch)
• out center meat of eggplant leaving 1/2 to 1/4 Place the pulp of the eggplant in a saucepan with one stick of butter, one cup of onions, celery and bell pepper. Cook on high for about five minutes. Stir and add the spice you used to sprinkle on the eggplant.
(Victoria Advocate)
• taught her how to cook eggplant properly, and she has been cooking ever since. Americans are seeking more and more flavor, Singla says.
(NPR News)
• Place the eggplant slices in a bowl Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain.
(Greensboro News & Record)
• Although understandably repulsed by the prospect of cooking Babe (who wouldn't be), Deb decided As Alice predicted, they loved her bean dip, liver pate and eggplant stew (eww) and she won the challenge. So there, Mehigan and Calombaris.
(heraldsun.com.au)