Eggplant can be tricky, sometimes tasting bitter or dry, but with a little know-how, it can be amazing!
Think of eggplant like a winter squash - lots of seasoning and time in the oven will bring out its natural sweetness and tenderness.
When cutting eggplant, it's all about balance - more surface area means more caramelization, but keep it chunky for a creamy texture.
Roast eggplant on high heat until its skin is golden and crispy, allowing the flavor to deepen and the inside to become soft and creamy, just like baba ghanouj.
