Delish editors handpick every product we feature. We may earn commission from the links on this page. Growing up, there was nothing I hanukkah recipes cook more than eggplant.
It was bland, bitter, and slimy as far as I was concerned. Like most veggies, you want firm eggplant, absolutely no soft spots allowed. I tend to go for medium sized eggplant, the really large ones can be bitter and full of big seeds. It’s an annoying step but you gotta do it. Not only does salting and draining eggplant cut down on bitterness, it extracts moisture that can give it a less than desirable texture. Depending on how you cut your eggplant, you can either drain it between paper towels or in a colander in the sink.
More on that in the recipes below. Eggplant needs a good amount of seasoning, but we suggest adding the salt after it’s cooked. Adding salt while it’s cooking can lead to sticking and uneven browning. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
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Line a large baking sheet with paper towels. Season eggplant slices all over with salt and place on baking sheet in a single layer. Top with another layer of paper towels and continue to layer as needed. Let sit for 45 minutes to release excess moisture. Brush both sides drained eggplant with oil and grill for 5 to 6 minutes a side, until slightly golden and tender. Season with salt and pepper and serve.
Peel eggplant and cut into 1″ cubes. Place in colander and sprinkle with salt. Place colander in sink, as some liquid will be released. Once eggplant is drained, rinse, dry, and place on baking sheet.