Graffiti eggplant is ideal for stuffed or baked dishes like our Imam Bayildi, Turkish Stuffed Eggplant. This variety is beautifully speckled purple and white and has moist, meaty flesh.
When shopping specifically for baking produce, it's important to check the fruit's firmness - looking for telltale signs it's too soft, like wrinkled skin.
Salting gives the dish a bit more snap... A thin layer of salt on both sides of the chopped fruit is sufficient; let it sit for 15 minutes before rinsing and patting dry.
With drier slices, you've immediately reduced the risk of mushiness. Salt balances bitterness, too; it's one of the foolproof ways to make eggplant taste better.
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