Secrets of the Best Chefs

To supreme citrus fruit, slice the top and bottom off the fruit so
it stands neatly on a cutting board. Slide the blade of a very
sharp knife between the flesh and the white pith and move the
knife downward along the body of the fruit until the pith and
the peel fall away. Continue until all the flesh is exposed and
then, working over a bowl to catch the juices, separate the fruit
sections from the membranes. These sections are known as
“supremes.”

If the garlic turns too brown too quickly, you may want to turn
off the heat and just watch the garlic to monitor the color. You’ll
still see bubbles around it; when the bubbles stop, turn the heat
back to low and cook for several minutes, until a knife goes
through the garlic easily.

You’ll probably only be able to do one eggplant at a time this
way. Be patient!

Don’t freak out if your eggplant is totally charred black. It’s a
lot like roasting a red pepper; just scrape the black part away.
You can even keep a little black in there for extra smokiness.