Eggplant – there were days, and not so long ago – when recipes using eggplant started off by saying ‘slice then salt your eggplant well, then leave overnight a colander. In the morning rinse well.’ This was to remove the bitterness in the eggplant. The seeds were much darker back then making the eggplant more bitter tasting. We don’t need to do this now -the seeds are almost invisible so the taste is milder. If you’re lucky enough to find an heirloom variety (left) grab them. There’s just so much you can do with this extremely healthful fruit that I think I’ll do the week on it next week. One recipe today though. #eggplant
