Takes three times longer to cook than other vegetables

[Anonymous No.16758096]

What the fuck is its problem?

[Anonymous No.16758105]

>>16758096
have you tried deep frying it?

[Anonymous No.16758194]

>>16758096
It's absorbent.

[Anonymous No.16758669]

>slice thinly
>brush with olive oil
>place on parchment paper on sheet pan
>bake at 375 for 1/2 hour
wallah

[Anonymous No.16759306]

>>16758096
Have you ever encountered beetroot? Eggplant is super fast cooking compared to that

[Anonymous No.16759332]

i think you have to salt it for a half hour and squeeze out the water
works for me anyway

[Anonymous No.16759336]

Protip: cut in slices like in pic and steam them with salt on the surface. They get weirdly cheewy and delicious without the rancid flavour they sometimes get because they absorb too much oil.

It's also great as an addition in stew, cut in cubes.

[Anonymous No.16759412]

>>16758096
I grew rosh this year and they're amazing tasting. So much better than any store bought. Easy to grow as well.

[Anonymous No.16759532]

>>16759306
Yes anon, root vegetables are lika that.

[Anonymous No.16759602]

You're supposed to make lasagna using eggplant. How the greeks call it, mousaka.

[Anonymous No.16760413]

>>16759532
All Italians should be required to type like this so they can be more easily identified

[Anonymous No.16760437]

pretty sure youre not supposed to cook it with the skin