How to cook eggplant

Video: How to cook eggplant | The best pan fried eggplant

Content

Method 2 of 4: Roasting the Eggplant
Method 3 of 4: Frying the eggplant
Method 4 of 4: Grilling Eggplant
Tips
Warnings
What do you need

1 Rinse the eggplant thoroughly. See if it has brown spots or darkening. If the skin is in excellent condition, it is edible, although in some varieties the skin is too tough for human consumption. Use a peeling knife to cut the skin off if you feel like doing it. The skin of a young eggplant has a normal taste, while more mature specimens have a bitter skin. Cut off the petiole and base.

Do not touch the peel if you choose to bake or grill the whole eggplant. It is also a good idea to leave the skin on if you want to remove the core and make the eggplant puree later.

2 Cut the eggplant according to the directions in the recipe. You may need to cut the vegetable in half lengthwise, diced, wedged, or sliced. It depends on personal preference. Just keep in mind that if you are grilling eggplants, cut them into larger pieces so they don't fall through the wire rack.

If your recipe requires you to puree or grind the eggplant, don't chop it up, as the vegetable can be baked whole. Besides, this is the easiest way.

3 Salt the peeled inside or all of the eggplant. The salt will relieve the vegetable from the bitterness inherent in ordinary eggplants. It will also firm up the flesh and prevent the vegetable from getting too fat. Soak the eggplant in a colander for 20-30 minutes.

You can skip this step if you wish. Eggplant will still be delicious, but it may vary slightly in consistency and taste bitter.

4 Rinse the eggplants under running water to rinse off the salt and pat dry. Thanks to this action, the eggplant will not absorb too much oil during cooking, while retaining its flavor.

Make sure the eggplant does not contain excess water. The water trapped in the vegetable can soften it.

Method 2 of 4: Roasting the Eggplant

1 Preheat oven to 230 ° C. You should cover the baking sheet with foil or lightly grease it.Alternatively, you can use Silpat (although it still won't hurt to grease the mold a little).
2 If desired, peel the eggplant and cut it to size. Consider several options:
- Cut into 2 cm cubes. Combine the cubes with the garlic, olive oil, salt and black pepper. After mixing, place the cubes in a mold.
- Bake whole eggplants. Pierce the peel several times during baking to prevent it from bursting from the heat of the internal moisture. Then you can take out the pulp to rub or puree.
- Slice the eggplant lengthwise and rub with olive oil and seasonings (diced onions, peppers, grated cheese, bread crumbs and spices are great for this).
3 Fry the eggplant for about 20 minutes, or until cooked through. If you are frying the cubes, you can stir them halfway through the cooking process or after 10 minutes. Change the position of the baking sheet if your oven bakes unevenly. Your goal is for slightly crunchy, yet tender pieces.
- Pierce it with a fork if you are baking the whole eggplant. A vegetable is completely cooked if it first swells and then deflates.

Method 3 of 4: Frying the eggplant

1 Heat 2 tablespoons olive oil in a large skillet over medium heat. If you don't have olive oil, you can substitute avocado oil, coconut oil, grape seed oil, or palm oil. This dish will not lose its usefulness.
- Resist the temptation to add more oil than you need to; you will still oil the eggplant later. If you overdo it with oil, the eggplant will fry faster on the outside while still soggy on the inside.
2 Slice the eggplant and brush on both sides with olive oil. Cut into 1/2-inch slices or as directed in your recipe. Season with salt and pepper to taste. You can also add any other spices.
- Cover the eggplant slices with breading and Parmesan cheese, if desired. You will need about ⅓ cup bread crumbs and 1 or 2 tablespoons of Parmesan for one large eggplant. Stir and coat each slice before frying.
3 Spoon the eggplant slices into the hot oil. Roast each side for about 5 minutes or until golden brown. Do not leave the pan - you risk missing the moment, and the slices will overcook. Continue turning as needed for a perfect roast.
- Looking for something special? Add some soy sauce to the mixture (and reserve for later). Add any spices you think would go well with the eggplant.
4 When the slices are evenly browned, remove them from the stove. Place on paper towels to absorb excess oil. Let them cool for a few minutes and then you can eat.
- Eggplants are deliciously paired with soy sauce, ranch and plain sauce. They are great additions to any dish that give a new flavor to the familiar vegetables in oil.

Method 4 of 4: Grilling Eggplant

1 If you are using a gas grill, preheat it. Set the heat to medium and set the wire rack. If you are using a charcoal grill, choose coals with fast burning and high heat temperatures.
- Check that the grill is clean before use. Lightly dampen a paper towel with vegetable oil and wipe down each of the grates one at a time. Thanks to the oil, nothing will stick to the grate.
2 If desired, peel the eggplant and cut into 1/2-inch slices. Small eggplants can be cut in half instead of vertically. Brush the slices well on all sides with olive oil, melted butter, or vegetable oil. This will add flavor to them and the vegetables will not burn on the wire rack.
- Alternatively, you can fry the eggplant whole or in halves over medium to high heat for 15-20 minutes, until the skin turns black.Pierce the peel while cooking the eggplant to allow the heat to penetrate the inside of the vegetable.
3 Season with herbs, salt and ground black pepper as you like. You can brush the eggplant with an oil-based marinade instead of oil or butter. Any vegetable marinade will work well with eggplants.
4 Cover the grill with foil or place the pieces directly on the wire rack. If you choose to cook small pieces, the foil backing will help keep the pieces from falling through the wire rack. This way the oil will be preserved and will not run out.
- Punch a few holes in the foil to expose the heat.
5 Grill for 8 minutes or until crisp and tender, turning occasionally. For both charcoal and gas grills, place the eggplant on a rack directly above the heat source. The gas grill should be closed, but not the charcoal grill.
- When done, turn off the heat and transfer the eggplant from the foil to a plate. Leave the eggplant and foil alone; let cool for a few minutes.
- The eggplant can now be added to a salad or stir-fry, or simply dipped in a sauce. It can also be added to soup or stew later.