It isn’t a good idea to overwhelm eggplant with too much seasoning. I find that the subtle sweetness of Asian eggplant is better preserved with the simplest ingredients. In this case, celery salt and black pepper. And, for a bit of creaminess, grated Parmesan.
I didn’t plan on cooking the eggplant this way. Sam loves eggplants but I’m pretty sure that she’s bored with tortang talong and poqui-poqui by this time. But my eggplant repertoire is quite meagre so it’s always a challenge to come up with new and exciting ways to serve eggplant. (more)