Low-Fat Eggplant

Select plump eggplant with shiny skins that are firm to the touch and free of soft spots. Eggplants should feel heavy for their size, and bright green caps indicate freshness.

Note that smaller eggplants tend to be less bitter.

Store eggplant in a cool place, or wrap it in plastic wrap and refrigerate for up to 2 days. Do not freeze, unless freezing is a specific part of the recipe's preparation.

For grilling, slice eggplant in half lengthwise. Do not peel. Brush with olive oil and place the cut side down on the grill. Cook until golden brown, then turn over, baste with olive oil, and continue cooking until just tender. Very small eggplants can be cooked whole.

For grilling larger eggplant, slice them. If the eggplant is more than 3 inches in diameter, you can cut the slices in half. Drizzle with olive oil and grill for 10 to 15 minutes until golden brown on the outside and tender inside when pierced with the tip of a knife.

For foil wrap grilling, cut eggplant into chunks, dot with reduced calorie margarine or olive oil and herbs, and seal the foil. Grill, checking for doneness after 20 minutes.

For steaming, cut one pound of eggplant in half lengthwise and steam for 13 minutes. If cut into chunks, steam for 5-8 minutes.

For blanching, parboil sliced or cubed eggplant in boiling water for 1 to 2 minutes or until just tender. Plunge the eggplant into cold water, drain, and pat dry.

For stir-frying, consider dry-frying or sweating young, thin eggplant chunks over moderate heat to avoid sogginess.