Hey Chef, What Can I Do With Eggplant? — Serious Eats
If you’ve ever opened a box of late-summer produce from your CSA and seen a dozen eggplants staring back at you, you may know what it feels like to have no clue about what to do with eggplant. With tough skins and an occasional astringent tinge to the seeds, eggplant’s not without its challenges, but its meaty-yet-silky flesh it stands up well to thin slicing, outdoor grilling, and and bold flavors.
What to do with eggplant besides parming it or blending it into baba ganoush? Six chefs from around the country sing their love song to the nightshade.
by JACQUELINE RAPOSO