Most people mess up eggplant by drowning it in oil. It soaks it up like a paper towel, leaving you with a greasy mess. Instead, salt sliced eggplant, let it sit for 20 minutes, then pat it dry. This draws out bitterness and makes it less thirsty.
Then, roast it at 400°F (200°C) with a light drizzle of oil until it’s golden and collapsed. Trust me—that’s the moment it tastes like silky, sweet, earthy perfection.
