Roasting eggplant for easy squeeze

Cut top off eggplant. Put it in a 400 oven until the skin turns brown, which will happen if you accidentally leave it there for an hour or so. Let it cool under tap water and massage the tough outer skin while you feel the inner, soft eggplant slipping away from it. Then cut off the scar from the cut top and express all the eggplant into your FP or bowl or whatever.