My Own Two Cents

 After a discussion with Dianna about the mysterious eggplant, I decided to dedicate a post to making this enigmatic vegetable. Eggplant isn’t so much harder than other vegetables, but if you haven’t cooked it before, it seems like it is. After all, you can’t chop it for crudites or boil it like a potato.

Preparing

Most commonly people complain about how bitter eggplant can be. All you need to do is a little prepwork, about an hour in advance of cooking, and you can have a tasty eggplant.

First, peel and slice the eggplant. Slicing is extremely important as eggplant should be not too thick, and not too thin. I’d say about 1/8 inch is perfect.

Next, toss the sliced eggplant in a bowl with coarse salt until it’s coated. put the eggplant in a strainer over a bowl, and cover it with another bowl or towel.

1 hour later, rinse the salt off. The bottom bowl should have a dark liquid in it. There’s your bitterness, bitches.

Cooking

After you’ve rinsed off the salt, pat the  eggplant dry. Preheat the oven to ~375 and grease a cookie sheet. Then, tar and feather the eggplant in this order: flour, milk, breadcrumbs. Put the eggplant in the cookie sheet in one layer, and cook about 15 minutes, or until all of the eggplant can be pierced easily by a fork.