Eggplant may be prepared in a variety of ways. Only the leaves are harmful to the organism and hence cannot be consumed. Even though it isn't strictly necessary, you may salt the eggplant and disgorge it in salt. This approach will have the effect of minimizing the amount of oil that it absorbs while cooking, which is beneficial for those who avoid eating this fruit due to the calories. Rinse and pat dry to remove the salt. Squeeze a little lemon juice over the flesh to keep it from browning due to the action of air. Some recommend always peeling the eggplant, while others recommend just peeling the really mature fruits, whose skin is thicker and more bitter. Peeling an eggplant is a "lese-chef" offense in Egypt. you can also eat it: 1.Fried on its own or in donuts; 2.Stuffed eggplant: split it in half lengthwise, remove a significant portion of the pulp, and lightly fried it. Allow to cool before stuffing with pine nuts, finely chopped meat, onions, and saved pulp. Bake the eggplant halves side by side in a baking dish, sprinkling with broth or tomato juice. Other stuffing ideas include rice and minced meat in equal quantities, as well as rice, tomatoes, chopped onions, parsley, dill, or mint. Season with tomato juice; 3.With onions, garlic, tomatoes, peppers, zucchini, thyme, and bay leaf in ratatouille. This is Italian caponata, with pitted black olives, celery, and capers. 4.In Indian curries. 5.Eggplant caviar: peel the eggplant, roast it in the oven, steam it, or cook it in a skillet, finely cut the flesh, and season with olive oil. 6.De la Babaghanuuj: a traditional Arab meal made of cooked and mashed eggplant, lemon juice, garlic, herbs, and tahini (sesame seed purée). You may substitute wet stale bread for the tahini. Pomegranate juice may also be used to make eggplant puree. Garnish with pomegranate seeds and serve. 7.Alternatively, combine mashed potatoes, garlic, and yogurt, then season with finely chopped mint. 8.A moussaka is made by alternating slices of grilled eggplants, finely chopped lamb meat sautéed in a skillet, and tomato sauce in a gratin dish, all covered with a béchamel sauce and topped with grated cheese. Preheat the oven; 9.A parmigiana gratin: cut the eggplant lengthwise into slices, flour them, and cook them in olive oil on both sides. Alter layers of eggplant, tomato sauce, and mozzarella in a gratin plate to create different levels. Cook for 30 minutes in a 190 ° C oven with grated Parmesan. 10.An escalivada is a Catalan meal comprised of onions, peppers, and eggplants layered in a gratin dish and drizzled with fine Spanish olive oil. Sprinkle with olive oil and sherry vinegar right out of the oven. 11.In Japan, little elongated eggplants are sliced in half and their skin is delicately incised in many places before being grilled on the barbeque, covered with a thick sauce made of miso and a little sake, sugar (or honey), and black sesame seeds. They are also tempura-style.