It seems that there are two camps of people...those who like eggplant and those that don't. I've never met someone who is impartial, you either love it or hate it. I love it.
I had a Thai curry cooking lesson with my friend Kung the other day and learned something new about eggplant. After slicing it immediately put it in a bowl of cold water. This will keep the flesh from turning brown. It works like a charm for Thai eggplant (pictured above), Chinese eggplant and your standard aubergine. Give it a try!
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