Preparation Tips

• Aubergines require minimal preparation before cooking and eating. Wash them in cool water, and then peel them if desired, especially if they're large, mature specimens. Slice, cube or cut the aubergine in half, depending on your preference. If bitterness is a concern, or if you are frying in oil, place the sliced or cubed pieces in a colander and salt them liberally. Allow the salt to leach out the bitterness for 10 to 15 minutes before rinsing off the excess salt with cool water. Aubergines brown quickly, so prepare them immediately before you plan to cook them.

Oven Roasting

• Roasting slowly tenderizes the aubergine, while allowing the flavor of any herbs or spices to fully permeate the flesh. Roast sliced, cubed and halved aubergines in a preheated 350-degree Fahrenheit oven. Toss or brush the aubergine with olive oil and sprinkle with the seasonings of choice, such as salt, pepper, dried basil, thyme or garlic powder. Slices and cubes require about 30 to 40 minutes of roasting, while halves may take up to one hour. You can eat the eggplant straight from the oven, or top the halves with breadcrumbs, tomato sauce, or a cheese of your choice for a more flavorful and hearty meal. Alternatively, add the roasted aubergine to an aubergine/Parmesan sandwich.

Grilling Techniques

• You can eat grilled aubergines plain, drizzled with a bit of olive oil or balsamic vinegar, or you can toss them with other grilled vegetables for a medley. Half-inch-thick-sliced aubergines grill best, unless you are using cubes on a kabob with other vegetables. Brush the slices with olive oil, then grill on a hot grill for about 3 to 5 minutes per side, or until the aubergine becomes soft and tender. Alternatively, pierce a whole, unpeeled aubergine with a skewer and grill it over a high flame for 20 minutes, or until tender. This gives the aubergine a smoky flavor that complements soups, dips and eggplant casseroles. Slice or dice the aubergine after it cools if you grill it whole.

Into the Frying Pan

• Fried or sauteed aubergines are served plain or breaded. If you prefer breaded, mix together bread crumbs or flour with the seasonings of your choice. Dip the aubergine slices in milk or a beaten egg before dredging them through the flour. When frying, fill a pan with a 1-inch layer of oil and heat it over medium high heat. Drop the aubergine into the oil in a single layer, and fry just until they begin to brown. Aubergines can soak up a lot of oil, so drain thoroughly on paper towels before eating. Alternatively, saute aubergines in a small amount of oil. Cook over medium-high heat, stirring constantly until the aubergine begins to brown.