White eggplant has a creamy texture and delicate flavor. The skin of the white eggplant can be a bit thick. You can peel strips of skin off before cooking to make it more tender. On the other hand, white eggplants are exceptional when grilled thanks to their thick skins.
Also called aubergine, these nutrient-dense veggies are a great source of Dietary Fiber, Folate, Potassium and Manganese.
Eggplants can be broiled, boiled, baked, roasted, steamed, grilled, sautéed, or fried, and are made into soups, pureed, stewed, stuffed, breaded, and pickled. While the skins are edible, they tend to be a little tough and bitter.
Slice the eggplant into 2 inch planks or rounds, and leave the skin on. Brush with olive oil. Place on a medium heat grill (this can be done after you finish cooking your main course, or shoot for steady embers, not a raging flame). Cook until both sides have browned, about 10 minutes. Finish with soy sauce and lemon.