What is the trick to cooking eggplant?

Slice your eggplant with the skin on (this will help it keep its shape). Brush it lightly with oil. Grill over a hot flame until the flesh is tender and you have beautiful char marks, about 5 minutes per side.

Which cooking method is appropriate for eggplant?

Fried or baked eggplant is delicious, but they are not the only ways to cook eggplant. Try it sautéed, stir-fried, grilled, or broiled .

How do you prepare eggplant for eating?

Eggplants can be grilled, steamed, braised, stir-fried, deep-fried and roasted . For a smoky flavour, turn whole eggplants over an open flame on the barbecue or stovetop until the skin is charred, then scoop out the flesh. Choose eggplants with smooth and shiny skin that is even across the surface.

Is it necessary to peel eggplant before cooking?

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it . Use a vegetable peeler or paring knife to remove the skin.

What happens if you don't salt eggplant before cooking?

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream .

When not to use eggplant?

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling . You'll also want to toss the eggplant if there is any mold on the stem or cap.

How long does it take for eggplant to cook?

Depending on variety and size, and how they are cut, eggplants take 15 to 25 minutes to fully cook. Undercook them and you'll be left with a bitter-tasting veggie that has the texture of a cotton ball, says Norton. "Most recipes can accurately predict how much time it will take for eggplants to fully cook.

Why do you put an egg in eggplant?

First recorded in 1763, the word "eggplant" was originally applied to white cultivars, which look very much like hen's eggs (see image). Similar names are widespread in other languages, such as the Icelandic term eggaldin or the Welsh planhigyn ŵy.

What is the secret to cooking eggplant?

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour . This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

What is the healthiest way to eat eggplant?

What are the healthiest cooking methods for eggplant? The healthiest cooking methods for eggplant include baking, grilling, or roasting . These methods require minimal added fats and help retain the vegetable's nutrients.

What is the secret to tender eggplant?

The other trick for perfect roasted eggplant? Cooking it at a high temperature (425 F / 218 C) for enough time (25-30 minutes) to give it a browned exterior and tender interior.

How to prevent eggplant from absorbing oil when frying?

Before you cook Before you start cooking an eggplant, you should get rid of any liquid residues and coat it well so it won't absorb oil. For this reason, slice your fruit (yes it's a fruit) and place it in a colander. Add a generous amount of salt and let it sit over the sink until all the liquids are eliminated.

Why is eggplant hard after cooking?

If it's an extra-large eggplant, the vegetable could be older and the skin tougher , therefore, it's a smart idea to peel it. But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.

How to cook eggplant for picky eaters (2024)

When I decided to make a shift toward eating a healthier, more natural diet, cooking wasn’t the hard part.

The hard part was finding veggie recipes that my husband actually liked! I cook almost every night for Jake and I didn’t want to force him into a diet he didn’t like. Food is meant to be enjoyed!

I’ve heard that kids need to try a food ten times before they’ll develop a taste for it. I took a step back and to the left with this idea, and decided I’d get him to try a food three times, prepared in three different ways, before letting him say he doesn’t like it.

Why do some people hate eggplants?

Oftentimes it’s the texture or preparation of veggies that is more off-putting than the flavor.

I asked my husband and he quickly gave me three solid reason why he didn’t like eggplant. The skin is tough, the inside is slimy, and it can have a bitter taste.

I've spent time looking through forums about eggplant and it turns out these three complaints were repeated quite often.

The tough skin.

This was my husband’s biggest issue with eggplant. The tough skin and the soft meat together in one bite is the most unpleasant for him. Once you figure out the problem it becomes so much easier to deal with.

Solution - peel that sucker!

It’s true, a lot of the nutritional value in most veggies is contained in the skin and the meat just underneath. But eating some veggie is definitely better than no veggie! In my house, the skin is the difference between a clean plate and a pile of leftover cooked eggplant.

Skip the grocery store varieties!

Those big, deep purple eggplants at the grocery store were not bred for flavor, nutrition, or texture. They were bred to withstand the long and bouncy ride in a semi truck from farm to store! The kind of eggplant you'll find at a farmer's market or neighbors garden are the ones bred for superior flavor and texture. If you've written off eggplant because of the tough texture and bitter flavor of grocery store eggplant, try a different kind! It's like night and day!

The slimy inside.

This is the most common complaint for kids. I personally like this texture and would describe it as creamy instead of slimy. Each person’s tastes are different.

There is a very thin line between cooked and overcooked when it comes to eggplant. This is especially true when you’re cooking in the oven and can’t see the progress.

If sliminess is a challenge in your house try this:

Cut into pieces 1 inch wide or smaller.
Cook them hot & fast! Get your pan sizzling and fry the eggplant about 30 seconds on each side. The outside will get crispy while the inside is lightly cooked.
Go easy on the oil. Eggplants absorb liquid like crazy! Too much oil, butter, etc can contribute to a slimy texture. Keep the inside dry and fluffy by keeping oil to a minimum.

The bitter taste.

This issue is most easily addressed by using a salt preparation or just choosing a different type of eggplant.

Salt preparation

Cut your eggplant into the size and shape called for in your recipe. Generously coat the pieces with salt and let them sit for 5-10 minutes. You’ll see a light brown juice coating the eggplant after a few minutes. Blot the pieces dry with a paper towel. Turn them over and coat the other side in salt and let sit. Rinse the eggplant pieces and dry them off before cooking. This process will leach out any bitter juices inside the eggplant.

Skip the grocery store varieties!!

There are dozens of different kinds of eggplant. The large purple ones from the grocery store will last the longest and are least likely to get damaged during transport. That’s why they’re so common, but they’re certainly not the only kind of eggplant! In general, the smaller eggplants are sweeter and less likely to be bitter.