Tips for Cooking with Eggplant

Americans are not as familiar with eggplant as those who eat traditional Mediterranean cuisine. Although many vegetarians cook with eggplant for its versatility and meat-like qualities, inexperienced cooks may end up giving eggplant a try, but end up with poor results. There are several reasons for cooking failures with eggplant. Here are some tips you'll want to know before cooking with eggplant.

Cooking with Eggplant: Purchasing

When purchasing your eggplant, you can choose smaller, thinner Asian varieties or the globe eggplant that's shaped like a deep-purple egg with a green stem. The globe variety is the most common in American supermarkets. Shop for an eggplant without brown spots--one that's firm, smooth, and has a shiny skin. It'll store for a week or two in the vegetable crisper of your refrigerator. Did you know that eggplant--like the tomato--is really a fruit?

Cooking with Eggplant: To Peel or Not to Peel?

Eggplant has a tough skin. Consequently, for most dishes, you'll want to peel it before slicing or cutting eggplant into chunks. But for grilling or when you want a firm product, you may choose to leave the peel on for cooking. Eggplant peel adds a beautiful color and a bit more texture to your cuisine.

Cooking with Eggplant: Preparation

Eggplant presents a bitter flavor, especially the larger globe variety. You'll want to slice or cut your eggplant and salt it to draw juice out and release air pockets in the eggplant's spongy flesh. This removes the bitter flavors, but it also keeps the eggplant from absorbing oil during cooking. You may even decide to squeeze out remaining moisture and pat the eggplant dry on toweling to get out even more moisture, cutting back the amount of grease absorbed during cooking.

Cooking with Eggplant: Technique

When you cook eggplant, the goal is to cook it to a soft state. You want a smooth creamy texture that is thoroughly cooked. This allows eggplant to express a flavor of its own and also allows it to absorb other flavors from the foods and spices cooked with it.

Cooking with Eggplant: Grilling

To grill eggplant, spray or brush on oil and cook it over a medium flame until soft. You'll probably want to leave the peel on to hold texture.

Cooking with Eggplant: Stir-Frying

To stir-fry eggplant, you may wish to use the Asian varieties that'll cook faster. Cut eggplant into half-inch cubes and use very hot oil. Try not to crowd your pan. If you do crowd your eggplant, pieces won't evenly cook and will merely steam. Turn eggplant cubes over and watch them carefully so they don't burn. It'll take a few minutes for your eggplant to brown. You can drain the moisture off before using the eggplant in your cuisine.

Cooking with Eggplant: Roasting

You can also choose to roast an eggplant whole. First, pierce the skin to allow steam to escape, and cook it on a baking sheet in a 350 degree oven until soft. It takes up to an hour to cook and will be done when the eggplant collapses. Then peel it and squeeze out the moisture.

Cooking with Eggplant: Variety of Methods

You can marinade eggplant, roast it, stir-fry it, grill it, or use it in stews or casseroles. What's more, breaded eggplant will also keep eggplant from soaking up oils.

Eggplant is a very versatile vegetable and worth experimenting to discover its wonderful flavor. Why not purchase an eggplant soon and make that eggplant recipe you've been wanting to make?