Vera Fabian, a farmer and co-owner of Ten Mothers Farm in Cedar Grove, North Carolina says “Eggplants are a sponge for flavor,”. She grows several types of eggplant, including Japanese and fairytale varieties. If you're wary of eggplant due to its potential sogginess or slimy texture, reconsider this culinary delight. By applying the correct preparation and cooking techniques, eggplant can be cooked into a crispy, creamy dream dish. "High, hot temperatures are key to these methods," Fabian explains. "A caramelized outer layer with a creamy interior is your reward for maintaining those high temperatures, with no trace of slime."

Fabian has additional tips gleaned from her experience as a farmer which she often shares with her weekly CSA patrons. These include dicing or slicing the eggplant to at least one inch thick, as eggplant is high in moisture and will decrease in size during cooking. Preheating your oven completely and ensuring your pan is piping hot before the eggplant touches it are also key. Fabian advises there is no harm in cooking it in oil; a little oil can aid in caramelizing and prevent the eggplant from adhering to the pan or grill.

When asked whether eggplant should be salted and peeled before cooking, Fabian said it depends on the variety of the eggplant, freshness, and your choice of cooking method. Japanese eggplant generally doesn't require salting but larger types like globe eggplant might need salting to draw out excess moisture. For frying, salt is a must. However, most modern eggplants have had the bitterness bred out of them, so salting is primarily about achieving the right texture.

If you're using fresh eggplant from the garden or the farmers market, it generally does not need to be salted. However, if the skin appears dull or there are a lot of seeds, that might be an indication that salting is required. To salt, slice the eggplant and place it on a paper-towel-covered sheet pan, leave it for at least thirty minutes after salting generously, and pat off any moisture before cooking.

The peel on eggplants is edible, but again, the decision to peel depends mainly on the variety and its freshness. While smaller varieties like Japanese eggplant generally don't need peeling, larger varieties may develop a slightly challenging skin when cooked. In terms of preparation, ensure your pieces are roughly the same size, covering them lightly with oil before seasoning with salt. This is an overall guide and the specifics may vary slightly depending on whether you are using an oven, a grill, or an air fryer.