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(Image credit: Maria Midoes)

Baking a whole eggplant is something of a culinary metamorphosis. The hot oven transforms eggplant’s firm, spongy interior into a luxurious, velvety texture, which in turn lends its merits to savory dips and vegan bolognese. Yet cooks cannot agree on just how eggplant should be baked. Should we halve it and score it, or poke it and wrap it in foil as you would a Russet potato?

Our testing resulted in a dead-simple solution with stellar results.

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