Eggplant

Store in a cool, dark spot or the vegetable drawer of your fridge. Eggplant is sensitive to cold and can develop brown spots if stored below 50°F. Use within a week for best texture and flavor.

Salt eggplant slices 15–30 minutes before cooking to draw out moisture and reduce oil absorption.

Choose firm, glossy eggplants with unblemished skin; they should feel heavy for their size.

Roasting, grilling, and baking are lower-oil cooking methods compared to frying.

Eggplant is very porous and will soak up oil; don't be shy with it for best flavor and texture.

Undercooking eggplant—it needs enough heat to soften and develop flavor (8–15 minutes depending on method).

Storing eggplant in the coldest part of your fridge or for too long; it deteriorates quickly.

Skipping the salt-and-rest step, which can result in a watery, bitter texture.