Globe Eggplant (Aubergine)

The globe eggplant is the large, deep-purple variety most commonly found in supermarkets. While recognizable, it presents a unique challenge: its flesh holds significant moisture and has a mildly bitter flavor that can overpower a dish if not properly addressed. To manage bitterness, charring the eggplant directly over an open flame draws out moisture while adding welcome smokiness. Alternatively, salting and pressing the cut flesh before cooking reduces liquid content. Globe eggplant is extremely versatile: it can be pureed into baba ganoush, sliced and grilled, or battered and fried for textural contrast on a plate. Choosing the right preparation method for the role the eggplant needs to play is the key to making it shine.