Take this mild-mannered fruit from ho-hum to something spectacular.
One of the easiest ways to up your eggplant game is what I'll call the grill 'n' fill. Namely, grilling slices over a hot fire until they're nice and tender, filling them with a mixture of your choosing, and then rolling them all up. What's left is a delicious dish that's as impressive in appearance as it is in flavor.Eggplant is both the name of the plant—a member of the nightshade family—and the fruit it bears, which is botanically classified as a berry.
It can be challenging to make an even cut down the long body of the eggplant, which has a tendency to wobble and make a complete mockery of your best efforts. If you have trouble, I've found that using a mandoline makes quick and flawless work of the task.Next up is one of the biggest questions that home cooks grapple with when it comes to eggplant: to salt, or not to salt.
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