I find it hilarious that certain eaters of yore feared eggplant, deeming it the “mad apple” and considering it as poisonous as Snow White’s apple. On the other hand, I revere eggplant above the majority of vegetables. This time of year, I pick up any variety I see, from tiny, almost bite-sized eggplants to large ones with white skin instead of dark purple.
I wonder if the fear of eggplant derives from misguided instructions on how to cook it. Though it feels sturdy and strong, eggplant contains tons of water and can often profit from a couple minutes of salting to draw out some of the water. At its best, eggplant is rich and almost meaty, yet melt-in-your mouth delectable. It’s appeared in so many awesome preparations on the site, so I rounded up some of the best to share with you after the jump.
**Best Eggplant Recipes**
And even more….