If you've ever tried to freeze eggplant, you might have found it to turn out disappointingly mushy, but salt can help you fix ...

In this recipe I salt the eggplant slices, not to get rid of bitterness (modern eggplant varieties aren’t bitter) but to collapse the spongy texture a bit so the eggplant slices don’t soak up ...

Lay the eggplant slices on an oiled baking sheet, and brush with 2 tablespoons of oil and salt to taste. Bake in the oven for 10 minutes, turning them once when they're golden on one side.

The arranged version also introduces a dish where the eggplant is eaten fresh. Called “dashi,” the dish only requires dressing chopped summer vegetables in seasonings. It is just right for the ...