Cooking tip – Eggplant 1

The best tip I know for avoiding the sponge/oil-absorbing quality of sauteed eggplant is to cut it in pieces, skin-on, and bake it in the microwave a few minutes at a time with a little salt and olive oil, tossing occasionally, until it is almost as done as you wish it to be. It is now ready to use in sauces, stir-fries, omelets, sandwiches, as you wish.

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