When it comes to cooking it through, there really aren't any short cuts. A properly cooked eggplant is buttery and rich, an undercooked eggplant is spongy and bitter. Don't be impatient. Trust me, I've made this mistake;)
fresh ginger eggplant
serves 4 as a side dish
1 teaspoon freshly grated ginger
1 tablespoon good quality soy sauce
neutral tasting oil for frying
- Clean eggplant, cut off the tops, and cut each eggplant in half lengthwise. In a small bowl, combine the ginger and soy sauce.
- Heave a large skillet, grill pan, or on a grill, to medium heat. Brush the cut side of the eggplant with the oil. Arrange the eggplant, cut side down, in a single layer on the skillet. If it doesn't fit, do it in batches. Cover, and let it cook through. The skin will wrinkle a little and the flesh will be tender all the way through.
- Place the eggplant cut side up on a serving platter, and drizzle the soy sauce/ginger mixture over the top and serve.