When eggplants are subjected to high heat, their insides turn soft and mushy and for some reason smoky. This pulp is not pretty, but it’s delicious, low-calorie, full of antioxidants and many recipes are based on it.

There are several ways to turn an eggplant into pulp:
--Prick it with a fork wrap it in foil loosely place it in a 400 degree oven and leave it there for about an hour until it collapses and the skin is black. Allow to cool split and then scrape out the pulp
--OR don’t wrap in foil just put in on a baking sheet; 
--OR—cut it in half brush the exposed flesh with oil place face down on a cookie sheet as above 
--OR—impale on a knife or skewer and hold over a flame until blackened and soft (I’m including this one because it’s on a lot of websites, but it sounds like a good way to burn your fingers and drop your eggplant into the fire).

Once you’ve scraped the pulp—don’t worry if you get a few bits on skin—you can freeze it or use it any of these recipes; the flesh will last for a couple of days in a tightly closed plastic bag or container.