Slice the eggplant in half, and using a spoon or fork remove the meat from the skin. [photo 2] Heat a large skillet over medium-high heat with vegetable oil. Add the sliced onions to the heated ...

1. Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once ...

Season the eggplant with salt on both sides and let sit for 5 to 10 minutes to remove excess moisture. 3. In a large, heavy-bottomed cast-iron skillet, cook garlic cloves over medium heat with a ...

Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.