3 Ways to Cook Eggplant

If you asked 20-year-old me to predict how many ways middle-aged me would make eggplant, the answer would have been a big fat zero. Even though I was a kid who ordered the most offbeat thing on a menu, I drew the line when it came to eggplant. Someplace along the way eggplant earned my grudging acceptance, and eventually my respect. If the eggplant in question is Japanese (long, light purple and thin) or Thai (round, Ping-Pong ball-size and green) it's now on my culinary A-list. Done right, even the more common dark purple eggplant is welcome at my table anytime.

See Also: - AndyTalk: Lentil Basics and a No-Recipe Dinner - AndyTalk: The Winning Combo of Cauliflower and Mayonnaise

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Andy Broder