By Eggplant is a versatile vegetable that can be prepared in many delicious ways. Rich in antioxidants, fiber, and nutrients like vitamin C, vitamin K, magnesium, and manganese, eggplant offers several health benefits. However, eggplant can be tricky to cook properly. If undercooked, it can be tough and chewy. If overcooked, it can turn mushy and slimy. With the right techniques, you can cook eggplant to tender, creamy perfection every time.
Are you a fan of eggplant and want to cook it to perfection? Here are eight tips to help you.
1. Trim and Peel Properly
After washing the eggplant, trim off the stem and bottom ends. Using a vegetable peeler or paring knife, peel off strips of skin vertically, rotating the eggplant as you go. Peeling helps remove any tough or bitter skin. Be sure to peel deeply enough to remove all of the skin, but avoid peeling off too much flesh. Once peeled, slice, dice, or cut the eggplant as needed for your recipe.
2. Don’t Skimp on Oil
Eggplant is like a sponge and will readily absorb oil as it cooks. So be sure to use plenty of high-heat cooking oil like avocado, grapeseed, or olive oil. If you cook eggplant in too little oil, it will stick and burn. To stay on the safe side, use the amount of oil specified in recipes.
If you aren’t using any recipe, typically, brush, toss, or drizzle eggplant liberally with oil before roasting, sautéing, grilling, or baking. Well-oiled eggplant will caramelize and cook up tender on the inside and crispy on the outside.
However, if you’re trying to avoid the oil and looking for a healthier alternative, you can air fry eggplant as it will require less oil compared to the traditional method. Lightly coat the eggplant with oil with a brush and put them in the air fryer; these will still turn out crispy yet healthy.
3. Grill for a Rich, Smoky Flavor
The high, dry heat of the grill is ideal for cooking eggplant. Grill eggplant slices, cubes, or whole baby eggplants drizzled with oil until softened and charred with grill marks, about 4-5 minutes per side. The smoky flavor and caramelized exterior pair perfectly with Mediterranean seasonings like garlic, lemon, oregano, and olive oil.
For a simple side, grill thick eggplant slices brushed with oil until tender. Then top with crumbled feta, chopped tomatoes, and fresh basil. You can also eat it with yogurt for extra nutrition.
4. Salt Liberally and Drain
Salting eggplant before cooking is an important step that draws out excess moisture and bitterness. After cutting the eggplant, generously sprinkle kosher salt or sea salt on all surfaces. Then, let sit for 30-60 minutes to allow the moisture and bitterness to leach out.
When it’s done, rinse off the salt, and pat dry thoroughly with paper towels or a clean dish towel. Salting ensures your cooked eggplant won’t be waterlogged or taste overly bitter.
5. Roast for Creamy, Concentrated Flavor
Roasting concentrates the flavor of eggplant and yields a lush, creamy interior. Cut eggplant into 1-inch cubes, toss with oil, and roast on a baking sheet at 400°F until very tender, about 30 minutes.
Whole baby eggplants can be roasted intact – pierce skin all over with a fork, brush with oil, and roast until completely soft. The eggplant flesh will become very soft and spreadable when roasted well.
Use roasted eggplant as the base for baba ganoush, blend into pasta sauces, or mash with garlic and olive oil.
6. Sauté for Curries and Stir-Fries
The ability of eggplant to soak up surrounding flavors makes it perfect for sautés. Dice eggplant into 1-inch pieces. In a hot skillet, heat 1-2 Tbsp oil over medium-high heat. Sauté the eggplant, stirring occasionally, until softened and lightly browned, 7-10 minutes.
This recipe of eggplant is perfect when using in curries, stir-fries, and sautés with bold seasonings like garlic, ginger, soy sauce, sesame oil, curry powder, or harissa. Sautéed eggplant can be enjoyed as is or incorporated into all kinds of dishes.
7. Bake into Casseroles and Sides
Baking eggplant brings out its rich, meaty texture. Try baking eggplant Parmesan with tomato sauce and mozzarella, or use thick eggplant slices in place of lasagna noodles. If you want crispy eggplant fries or bake breaded eggplant cutlets, bread and fry it. Hollowed-out eggplant shells can be stuffed and baked with rice, meat, or cheese fillings. Baked eggplant is also delicious in moussaka, a Greek dish with spiced ground meat and creamy béchamel sauce.
8. Choose Fresh, Smaller Eggplants
When selecting eggplants, opt for smaller varieties whenever possible. Larger, more mature eggplants tend to have tougher skin and more bitter flavor. The best eggplants are less than 6 inches long with smooth, shiny, taut skin and no soft or brown spots.
To check, press the skin gently – it should be firm with a slight give and avoid eggplants with wrinkled, dull skin. Also, the stem should be green and fresh-looking, not dry or brown. Smaller eggplants will be more tender and have a milder, sweeter taste.
Conclusion
Cooking eggplant to perfection is easy with the right techniques like choosing smaller eggplants, salting generously, using ample oil, and cooking methods like grilling, roasting, sautéing, and baking. With its meaty texture and ability to absorb surrounding flavors, eggplant makes a hearty, healthy addition to many dishes. Follow these tips for tender, flavorful eggplant every time. Experiment with global cuisines to enjoy eggplant in everything from Italian eggplant Parmesan to Middle Eastern baba ganoush to Indian curries.
