From mid-summer to early fall, eggplants of all shapes, sizes and colors abound. Their versatility can revolutionize your cooking because they often make the perfect do-ahead dish and are substantial enough to be a main course, if you want. Some recipes call for salting eggplant before to remove bitterness, but most eggplants don’t need this as long as they are fresh with small and tender seeds.
Recipes:
Eggplant Parmigiana Bianca
Meatless Moussaka
Eggplant and Potato Stewed in Coconut Milk
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