The versatile eggplant is sliced, cubed, mushed, breaded, stir fried, baked and fried all around the world except up in the far northern tundra. Maria Baher-Olomi bakes sliced eggplant then serves it with a yogurt and spearmint sauce. My Joy of Cooking cookbook is marked to open on page 74 baba ghanoush (roasted eggplant dip). All of my eggplant goes to make baba ghanoush. Many times eggplant is paired with tomatoes like with Ghanaian tomato gravy with eggplant or eggplant parmesan. I’ve found that freezing the extra whole eggplant works very well. How do you eat eggplant?
