Eggplant Confit
/Eggplant, a member of the nightshade family, comes in many shapes and sizes. The regular, oval-shaped eggplant should be salted before using; the football-shaped Sicilian eggplant has fewer seeds and a more custard-like texture; small Italian eggplants are good for roasting whole; and the seedless, zucchini-shaped Japanese eggplant is perfect for stir-frying.
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