Originally Posted by
EkekoBWI
Two tips: always peel any variety of eggplant, no matter what the recipe says and sweat the eggplant on a cutting board (not colander) for a full :60 unless there's a compelling reason why you wouldn't. This will make otherwise dry and rubbery eggplant into what it should be: tender and sauce-absorbent.
I don't eat or cook eggplant....can't stand it but I am curious. Why is it best to let it sweat on a cutting board---isn't it just sitting in a puddle of water that way?