ah perhaps that is the problem with me, its the skin. I’ll try experimenting a little with it.
For most recipes using eggplant, you usually salt it and let it sweat for awhile, which helps to break it down. Don’t skip that part, if it’s in your recipe; it makes a big difference.
-JT
I don’t like eggplant’s texture either. Just like I can’t eat mushrooms because they are like slimy erasers - but I love cooking them and love the aroma.
I like recipes that ‘hide’ the eggplant, like parmigiana that has them crispy fried, then layered with cheese and sauce. Or moussaka with lots of meat sauce and béchamel.