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It really depends on the eggplant - some can be quite bitter. And bitterness is a matter of perception. If you peel off the skin it removes a lot of the bitter . The biggest suggestion for grilling or sauteeing is to make sure it is dry before starting or it is prone to stick. Eggplant also is like a sponge at soaking up oil.Originally Posted by ange82much
nancy - or anyone else - I've never cooked eggplant before but fancy giving it a go. Do you really have to do all that messing around with salt first? Or can you just get on with roasting/grilling whatever? Appreciate any advice or any low cal (oil free?) cooking methods.