Cook with the freshest eggplants that are firm and medium-sized with glossy, blemish-free skin. Salting an eggplant gets rid ...

The flesh of eggplant is dry and fibrous, which makes it absorb oil (and even water) like a sponge. Most cooks add more oil while they are cooking it, to get it to soften. The result is a greasy dish ...

But eggplant can also be a diva -- bitter if overripe, leathery if mistreated, bland if underseasoned. That's where this guide comes in. You'll walk away with plenty of ways to give eggplant the ...