Hello cooking hounds,
I've been mostly lurking but as I work at home, also cooking more at home. Finally I can actually make dinner at a reasonable time instead of getting home at 7:30-8 pm to look at the dry beans, dry grains and half tub of hummus and try to come up with a recipe...
My question for today is favored/best ways to make eggplant (I'm planning on Fuchsia Dunlop's fish-fragrant eggplant) with less oil than when the veg is fried. I love eggplant fried but really need to watch my calories - though when I've microwaved or steamed it in the past, have been a bit underwhelmed with its blander squishy character.