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We know soggy eggplant is the worst. This recipe avoids it at all cost.

Everybody might be talking about the Hearth chef-owner’s bone broth business, but Marco Canora has long been an advocate for healthy cooking. His new book, Good Food Dayserves as both a recipe guide and a treatise for following simple rules about healthy living. Rule #1: eggplant is everyone’s friend. Here’s tangible, delicious proof. 

Eggplant’s spongelike tendency is its greatest asset and its most common road to ruin. A little too much oil and it turns into a soggy mush. By dry-roasting it, eggplant comes out soft, but still maintains its meaty texture. Peeling away alternating strips of skin helps to hold the tender eggplant slices together after they’re roasted and adds a flash of deep purple color to the salad, along with more fiber and antioxidants. Japanese eggplants are one of my favorite treasures at the summer greenmarket. Compared to globe and Italian varieties, Japanese eggplants have narrower, longer bodies with firm, sweet flesh and thinner skin. If you can’t get them, substitute Italian eggplants. Both varieties take well to an Asian dressing that has a delicious intensity of salty and tart flavors combined with mild heat from a serrano pepper and fresh, green brightness from loads of cilantro, basil and mint.

Reprinted with permission from A Good Food Day