To remove the bitter flavor from a large, mature eggplant, slice the eggplant, sprinkle both sides of the slices liberally with coarsely ground salt, and let the slices drain in a colander for 30 to 60 minutes. Rinse the slices and squeeze them dry between paper towels before using the eggplant in a recipe. This procedure is not necessary if you are using young, smaller eggplants. The peel of eggplants is edible, so it is not necessary to remove it before cooking; peel it for the sake of appearance or texture. Store eggplants for up to 2 weeks in a plastic bag in the refrigerator; keep the stem on until just before using.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.