Eggplant (each)

Eggplant is naturally a little bitter. Sprinkle it with salt and let it sit for 30 minutes. The salt will draw out some of the bitterness. It will also prevent the eggplant from absorbing too much oil and becoming greasy during cooking. Rinse off the salt before you cook it.

You can roast, bake, steam, or sauté eggplant. When it’s cut up, it makes a good addition to curries and soups. And, of course, a favourite recipe is eggplant parmesan, but keep in mind that rolling eggplant in breadcrumbs and frying it in oil will add calories and fat. To make a lighter version, bake the eggplant instead of frying it.