Eggplants can be a surprisingly divisive vegetable—you either love ’em or hate ’em. It could be its stark difference in textures: The insides are soft, while the skins are chewier. It could also be that eggplant-haters have never had the pleasure of eating a well-prepared eggplant dish that builds on its mild, versatile flavor and tender, silky texture. A lot of what makes eggplants so tasty (at least to eggplant fans) has to do with the way they’re cooked. Bad eggplant can be a real turn-off—but good eggplant is really good.
Read more: https://www.realsimple.com/eggplant-health-benefits-7499185
