Eggplants should be washed before cooking. Trim off the stem and cap. Eggplant can be cooked with or without its skin. Methods of cooking include baking, boiling, grilling, frying, sautéing and steaming. Some cooks like to salt eggplant before cooking to extract bitterness and draw out some of the vegetable's moisture. To do this, slice the eggplant and generously season with salt. Let the slices sit for about 20-30 minutes and then rinse and pat dry. In general, only the larger eggplants might need salting, since they can sometimes be more bitter than the smaller varieties.