I love eggplant in Thai curries and I am determined to get the consistency right. However every time I have tried it it either ends up rubbery or overcooked to the point of falling out of it's skin. I have all the ingredients (mmm fresh lime leaves) to try again tonight but would like some pointers. Should I cook it separately then add it to the curry or just throw it right away? High heat or low heat? What size should the pieces be?
Everyone was so helpful about my sauce post I thought I would try my luck again.