Looking for something different...try oven roasting!
Preheat your oven to 400.
Cut eggplant in half and score the eggplant in a X pattern.
Depending on the size of your eggplant, you will rub in salt to all the crevasses. The salt must be inside of the eggplant in order to dehydrate the plant. Let it sit for a minimum of 30 minutes. When you notice a puddle of juice under the eggplant you are ready to squeeze out the water from the eggplant. It's important to get ALL of the water out of the eggplant.
Next, brush on olive oil with any seasoning you desire. I chose garlic, thyme, salt and pepper.
Cook for 45 to 60 minutes and VOILA you have a delicious side dish that will fill you up with about 53 calories for 1 oz.
Sorry for all the emo photos. I just love this app on my phone.
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