— Andy Molnar

So the first thing I always like to ask students is, was it peeled and was it drained? Because when you drain eggplant the same way that you do tofu, uh, and remove any of the extra moisture, you're gonna get a a better product. You're gonna get something that's a little bit more substantial, something that's going to really, really, I think enhance the flavors and the texture a little bit more. So peel. And then, uh, I grew up Italian, so I'm going to tell you the, the trick. You slicer cube, your eggplant, you stick it in a colander, you put a couple of heavy dishes on top of it, and then something heavier, like my grandmother used an iron and then all of the water came out and then it was ready for the preparation. And I'm not sure how you cooked the eggplant, if you air fried it, I'm gonna suggest to maybe a very light, light dusting of, um, a corn starch. And that corn starch will give it a nice chewy kind of a consistency. So lemme know how you make out. It sounds like a delicious dish. Who doesn't love a Thai curry? Made with eggplant?