When cooking eggplant, first peel the tough skin off in a striped fashion, leaving strips of skin behind to hold the flesh together when cooking. An eggplant should be appropriately salted before cooking to remove the bitter juices and collapse any air pockets.
Collapsing the air pockets ensures the eggplant does not absorb too much oil when cooked later. To appropriately salt an eggplant, slice, cube, or quarter the plant according to the recipe, and then place it in a colander. Sprinkle salt generously over the eggplant pieces, and let them sit for an hour. Rinse well with water afterwards, and pat the eggplant dry with a paper towel.
When cooking an eggplant, do not undercook the flesh. To grill the eggplant, simply brush it with oil after peeling and salting, and place it over a medium-high fire.
When grill-roasting an eggplant, do not peel it. Skewer the eggplant, and lay it over a fire or grill frame for around 20 minutes or until the skin is blackened. This can also be achieved by broiling the eggplant on a foil-lined pan. After removing the eggplant from the flame, remove the skin, and drain the extra moisture.
To oven-roast an eggplant, place the unpeeled eggplant in an oven set to 350 degrees Fahrenheit for roughly an hour or until it is soft or collapsing. Then peel and drain it.