If eggplant isn’t something in your normal meal rotation, it can seem a little daunting to prepare. Then, cut the eggplant in whatever way you’d like, whether that’s round slices, cubes, or strips. To prepare eggplant, start by cutting off and disposing of the top and bottom of the vegetable. In this recipe, eggplant is stewed with ginger, saffron, tomatoes, and lots of spices until it's flavorful and aromatic. Dry eggplant completely. Coat both sides of the eggplant rounds with kosher salt generously. If you want to remove the skin, use a vegetable peeler to do this. For those of you who learn better by watching, I’ve made a video on How to Easily Prepare Eggplant If you want to remove the skin, use a vegetable peeler to do this.
Season the eggplant and toss in a bit of oil, if desired. But when prepared well, eggplant is truly satisfying. Eggplant is tricky; with its soft texture and sometimes slightly bitter taste, it can get a bad rap. I’m happy to welcome it with open arms, although I know not everyone shares the sentiment. Then, cut the eggplant in whatever way you’d like, whether that’s round slices, cubes, or strips.
Place the eggplant on the paper towel-lined baking sheet with about a ½-inch between each and let sit for about 30 minutes. Eggplant can also be roasted in slices or cubes. To prepare eggplant, start by cutting off and disposing of the top and bottom of the vegetable. Your eggplant is now ready for your recipe! (Note: some chefs use a colander instead of a paper-towel-lined baking sheet – the liquid from the eggplant can then drip directly into the sink.

This extra step may seem unnecessary, but if your eggplant is past peak ripeness, it is the best way to get the most delicious taste out of your eggplant. Once you’ve chopped the eggplant, place the pieces on top of paper towels and cover them in salt.