Eggplant

Eggplant is in season July through October and since this is the last month for my second (or third attempt) with working with eggplant, I decided to take a stab at it. I ended up roasting the eggplant the last time I prepared it. Yesterday I picked up eggplant along with yellow squash and zucchini – it's Autumn after all which is prime time for squash!

I found this extremely helpful "How To" on cutting and treating eggplant. Eggplants are prone to browning, absorbing oil, and include bitter skins. The eggplant needs to be salt as to avoid the absorption of oil, glazed with lemon to avoid browning and skin peeled off since it's bitter.

1. Rinse eggplant under cold running water. Wipe dry. 
2. Trim stems off.
3. Peel skin with peeler.
4. Brush the peeled flesh with lemon juice.
5. Cut the eggplant in half lengthwise.
6. Cut each half into slices.
7. Brush immediately with lemon juice.
8. Sprinkle both sides generously with 1 to 2 tbs of salt.
9. Place slices in a colander in the sink or in a bowl. Stand for 1/2 to 1 hour.
10. Wipe salt from slices with a paper towel.
11. Squeeze slices to omit excess moisture.
12. Pat slices dry with paper towels.  
13. Eggplant prep and ready for recipe.

Next, I'm thinking or roasting the prepared eggplant along with the zucchini and yellow squash sliced following a Ann Gentry recipe I posted earlier, Savory Roasted Winter Vegetables.