One of my favoritive dishes at typical / local Chinese take places is anything with eggplant. Always in those dishes the small Chinese Eggplants are always so moist and more improtantly soft (including the skin).
I've tried to recreate this at home but it never works, I can never get them soft enough and get the skin right. I've tried letting it sit with salt to draw out the moisture, baking, steaming, sauteing.
I love food but I am the first to admit I'm not a a great cook. Tips, tricks, recipes for me?
I'm in need of some tender eggplant!