Eggplant is just one of those things: you either love it or hate it. I’m a reformed hater. I’ve found the key to enjoying
this vegetable (which is actually a fruit—a berry, to be exact) is cooking it correctly. So what’s the best way to cook an
eggplant? In my personal opinion, I think it’s best cooked on the grill.
In the EatingWell Test Kitchen, we like to slice an eggplant into rounds, brush oil over the slices and sprinkle them with
salt before they hit the heat. The salt helps draw out some of the moisture and the oil prevents the slices from sticking to
the grate and gives the eggplant a nice soft texture. The result is a tender, subtly smoky slice of eggplant that can be used
in salads and side dishes, as a topping for pizza or a filling for sandwiches.
Eggplant Parmesan Pizza and
more delicious pizza recipes
to Cook 20 Vegetables
Grilled Eggplant & Portobello
Sandwich and More Vegetarian Grilling Recipes
And here’s another hot tip: Leave the skin on. Scientists believe that anthocyanins, compounds that are responsible for the
purple color in the eggplant skin, contain anti-inflammatory properties that may be protective against heart disease and some
cancers. So to eggplant haters, I say give eggplant another go. You just may learn to love it. And to the lovers (like me), I
know I don’t need to sell you the merits of this delicious vegetable/fruit/berry. Check out this recipe for some new
inspiration for the incredible edible eggplant.