Dozens of eggplant varieties can be found in well-stocked food markets. The most common type of eggplant looks purple, shiny, and elongated. It grows in areas with long warm seasons, such as the Mediterranean. It is extremely versatile and can be cooked in many ways that will enhance its flavor and softness. Eggplant is rich in fiber, vitamin C, folate and minerals, such as potassium and phosphorus. One cup of cooked product contains approximately 27 calories.
Deep Fried
Step 1
Wash the eggplant under running water and dry with a cloth.
Step 2
Remove the ends and cut into 1/2-inch slices with a sharp knife.
Step 3
Sprinkle each eggplant slice with salt and place them in a colander for 2 to 4 hours. The salting process will remove excess water and make the eggplant crispier upon frying. Pat dry with a paper towel.
Step 4
Heat up peanut oil in a deep frying pan. Keep in mind that eggplant absorbs oil very easily, so fill at least half of the pan with it.
Step 5
Fry the eggplant until golden brown. This will take approximately 5 minutes per slice.
Step 6
Remove the eggplant from the frying pan and place on a dish lined with paper towels to absorb excess oil. Use it to make eggplant parmigiana.
Grilled
Step 1
Wash, cut and salt eggplant as described above.
Step 2
Heat up a charcoal grill.
Step 3
Distribute the eggplant slices on a vegetable topper and place on the grill.
Step 4
Cook for 3 to 4 minutes on each side or until grill marks are visible. The eggplant should be soft.
Step 5
Place the warm grilled eggplant in a bowl with 1/4 cup extra-virgin olive oil, a splash of red wine vinegar, 1 clove of crushed garlic and 3 to 4 chopped basil leaves.
Step 6
Marinate for at least one hour and serve at room temperature.
Sauteed
Step 1
Wash eggplant as described in Section 1.
Step 2
Cut into 1/2-inch cubes, add salt and placers in a colander for 2 to 3 hours to remove excess water. Pat dry with paper towels.
Step 3
Chop an onion and place in a medium skillet with 2 to 3 tbsp. extra-virgin olive oil. Cook until soft.
Step 4
Add the cubed eggplant and saute at medium heat until the outside becomes crispy and golden. This will take approximately 5 minutes.
Step 5
Cover the skillet, add approximately 1/4 cup water and cook until the eggplant is soft and silky. This may take up to 30 minutes.
Step 6
Add 3 to 4 leaves of chopped basil and adjust with salt and pepper to taste. Serve as a side dish or mix with pasta for a simple and healthy meal.
Roasted
Step 1
Heat oven at 425 degrees F.
Step 2
Wash the eggplant as described in Section 1 and cut into 1-inch cubes.
Step 3
Place it in a bowl and season with 1 tsp. salt, a pinch of pepper, 2 tbsp. olive oil, 1 clove of crushed garlic and a pinch of cayenne pepper. Spread the eggplant on a baking dish.
Step 4
Bake the eggplant for 45 minutes. Toss with a spatula every 15 minutes.
Step 5
Serve hot or warm as a side dish. Alternative uses include cooling and adding to a Mediterranean-style salad, or processing to make a spread.
Tips and Warnings
- If preferred, peel before cooking. When the eggplant is perfectly fresh, the skin will actually add a touch of color to your dishes. For a richer outcome, bread the eggplant before deep frying.
- When buying, avoid any damaged, brown-spotted eggplant that results too soft to the touch. Firmness is the most important aspect for optimal freshness.
Things You'll Need
- Eggplant
- Cloth
- Knife
- Salt
- Colander
- Paper towels
- Peanut oil
- Frying pan
- Charcoal grill
- Vegetable topper
- Extra virgin olive oil
- Red wine vinegar
- Crushed garlic cloves
- Basil
- Onion
- Skillet
- Water
- Pepper
- Cayenne pepper
- Spatula
References
- University of Illinois Extension; Watch your Garden Grow; Eggplant
- The Food Network: Roasted Eggplant Spread; Ina Garten
- "The New Moosewood Cookbook"; Molly Katzen; 2000
- "How to Cook Everything"; Mark Bittman; 2008
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