When I get eggplant, it heads straight to the oven. Forget stir-fry. Forget sautés. Forget the grill. Forget anything else you’d ever do with the purple beauts.
Like wine is made for sharing, eggplant’s made for roasting.
This applies 95% of the time in my kitchen. Nothing beats a soft and caramelized, creamy bite of eggplant. And nothing’s worse than an undercooked bite, either. This happens all too often in stir fry, often with restaurants that don’t know what they’re doing. Stick with baking and give yourself ample time, and you’ll be golden. Your eggplant too.
Baba ganoush is a classic, Middle Eastern dip. It’s similar to hummus, but swaps the chickpeas for roasted eggplant. It’s creamy, cumin-y, and the perfect smearer for a slightly toasted pita. Try it out while you can because the summer season’s quickly coming to an end, and along with it, farm-to-table eggplant.