How To Cook Eggplant

Cooking methods for eggplant include frying, stir-frying, grilling, broiling, baking, and roasting. When preparing eggplant, make sure it is properly cooked. When cooked correctly, it will have a distinct flavor and a creamy smooth texture. To reduce the amount of oil absorbed by the eggplant, it can also be breaded. To avoid getting mushy, the eggplant should be added to stews or soups in the last 10 to 15 minutes of cooking. The following are some cooking instructions for eggplant.

Eggplant in the Pan

• Using the methods outlined here, slice and salt the eggplant. Heat the oil to a high temperature, but not to the point of smoking. To prevent the eggplant from absorbing too much oil, use a nonstick pan and only 1 tablespoon or less oil.
• Add the slices to the heated oil and toss to coat. Place in a single layer in the pan.
• While the eggplant slices are frying, turn them frequently. Reduce the heat if the food is cooking too quickly. Make sure not to dial the heat down too low. If the heat isn’t turned up high enough, the eggplant will absorb too much oil.
• Remove the slices from the pan and lay them on a plate lined with a paper towel when they are a dark golden brown. Excess oil will be absorbed by the paper towels. Season to taste with salt and pepper.

Eggplant stir-fried

• Smaller Asian eggplant species, such as Chinese and Japanese eggplant are great for stir-frying.
• Cut the eggplant into 1/2 inch cubes after salting it as shown.
• Heat the oil until it reaches a high temperature.
• When the oil is hot, add the cubed eggplant and season with salt to taste.
• As the cubes fry, keep stirring. Cook until the eggplant is a deep golden brown color.
• Serve right away.
• Eggplant can be grilled or roasted.
• Cut the eggplant into slices and salt it as described.
• Brush the slices with oil on both sides.
• Use a medium-high heat setting when grilling or broiling. As each side browned, turn the slices.
• Grill or broil until the slices are tender and well cooked.
• Serve right away.

Eggplant Roasted in the Oven

• Remove the stem end of the eggplant.
• To keep the skin from bursting while cooking, pierce it with a fork.
• Coat or lightly butter a baking dish with cooking spray. In a baking dish, place the eggplant.
• Preheat the oven to 350 degrees Fahrenheit. Cook for 45 to 60 minutes, turning once halfway through.
• When pricked with a fork, the eggplant should be very soft. The amount of time it takes to cook an eggplant depends on its size.
• Remove from the oven and set aside to cool until you can handle it.
• Remove the skin from the eggplant and slice, chop, or blend it according to your needs.

Tips

• When cooking eggplant, avoid using an aluminum pan because it will discolor it.
• When salting the eggplant, make sure to brush off the excess salt after letting it sit for a while. Because the eggplant will absorb the water, do not wash it off.
• Bitterness will be higher in larger or overripe eggplants than in smaller, just ripe eggplants.
• Dredge eggplant slices in flour or coat them in batter or breadcrumbs before frying to reduce the amount of oil they absorb.
• Alternatives to eggplant: 1 pound of medium eggplant, 3 to 4 cups chopped or diced (raw), 1 3/4 cups cooked