Eggplant which in English is called aubergine, or in America known as eggplant, has various shapes, sizes and colors. The most popular is the large purple eggplant. Cooking eggplant is not difficult, although some people may avoid it for some reason. There are many ways to prepare and cook eggplant for a variety of dishes. Want to know how? Check out the steps below..
Step
Method 1 of 4: Preparing the Eggplant for Cooking
Step 1. Wash the eggplant thoroughly
Check for brown spots or bruising. If the skin is in good condition, it is edible, although some varieties have skins that are too tough to eat. Peel the eggplant skin with a vegetable peeler if you think it's best to peel it; Young eggplant skins are fine to eat, but older ripe eggplant skins can have a bitter taste. Also cut both ends of the eggplant.
Do not peel the eggplant if you intend to roast the eggplant whole in the oven or grill it on the grill. It's also a good idea not to peel it if you plan to scrape the inside out later to make mashed eggplant
Step 2. Cut the eggplant according to the recipe you want to make
Can be halved lengthwise, diced, or sliced. Or you can cut it to your liking. But if you're going to grill it, remember to cut it in large chunks so it doesn't fall through the grill rack grille.
If your recipe calls for pureed eggplant or eggplant, then don't cut it because you can roast the eggplant whole. This is also the easiest way to bake eggplant
Step 3. Sprinkle salt on the exposed part of the eggplant (without the skin, if the eggplant is only halved)
The salt will help draw out any bitterness the eggplant may have. Salting will also draw water out of the eggplant, creating a dense, less spongy flesh that doesn't absorb oil easily. Set aside and let the salted eggplant sit in the colander for 20 to 30 minutes.
You can skip this step. The eggplant will still taste delicious, but may have a slightly different texture and be slightly more bitter
Step 4. Rinse the eggplant under water to remove the salt, then dry it thoroughly
This will prevent the eggplant from absorbing too much oil as it cooks so it retains its crunch.
Make sure the eggplant is completely dry. The remaining water can be absorbed into the flesh of the eggplant and make the eggplant more chewy than desired
Method 2 of 4: Baking Eggplant
Step 1. Preheat oven to 230°C (450°F)
You should also line the pan with aluminum foil or lightly grease it with oil. Or, if you have one, you can use Silpat (although applying a little oil doesn't hurt either.
Step 2. Peel the eggplant, if desired, and cut to size by piece
Consider some of these types of cuts:
- Cut into cubes with sides measuring inch (1.9 cm). Toss the eggplant pieces with the garlic, olive oil, salt, and black pepper. Once all the eggplants are coated, place them in the skillet.
- Roast whole eggplant. Make a small hole through the skin of the eggplant a few times so the eggplant doesn't explode due to its expanding liquid content. You can then scoop out the eggplant flesh to make mashed eggplant or eggplant puree.
- Slice the eggplant lengthwise and brush with olive oil and seasonings (chopped onion, pepper, grated cheese, breadcrumbs and other spices all work well with eggplant).
Step 3. Bake eggplant for about 20 minutes or until soft
If you cut the eggplant into cubes, you may want to flip it halfway through the roasting time, which is about after 10 minutes. And if your oven cooks unevenly, rotate the pan as well. You want each piece to look crispy but still soft.
If you're roasting whole eggplant, try stabbing it with a fork. If initially there is resistance pressure then the fork goes in easily, it means the eggplant is cooked
Method 3 of 4: Saute Eggplant
Step 1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat
If you don't have olive oil, you can substitute avocado oil, coconut oil, grapeseed oil, or mustard oil. This oil is also healthy.
Don't be tempted to use more oil than mentioned above. Eggplant will also later be smeared with oil using a brush. If you add more oil then the sauteed eggplant will be more of a fried eggplant texture but mushy and soggy
Step 2. Slice the eggplant and brush with olive oil on both sides
Slice the eggplant to a thickness of 1.25 cm, or according to recipe directions. Sprinkle with salt and pepper to taste. You can also add other spices to accompany your eggplant.
If desired, coat the eggplant slices with the breadcrumbs and Parmesan cheese. You'll need about cup of breadcrumbs and 1 or 2 tablespoons of grated Parmesan cheese for the eggplant slices from one medium eggplant. Mix the coating ingredients and dip the eggplant slices in it before putting it in the pan
Step 3. Put the eggplant slices in the hot oil
Each side of the eggplant slices will need to cook for about 5 minutes or until golden. Don't move your skillet away from the pan when cooking, as there's a point where the eggplant is perfectly sautéed, which, if you miss it, will either brown or burn your eggplant. Keep stirring and turning as needed to get the perfect brown color.
Want something more delicious? Add some soy sauce to the mixture as well (but keep that aside for dipping later). Also consider any other seasonings you think will go well with the eggplant
Step 4. When the eggplant is evenly browned, remove the eggplant from the pan
Place on a clean paper towel to absorb excess oil. Let it sit for a few minutes on paper towels and then it's time to enjoy it.
Eggplant is delicious enjoyed with soy sauce, ranch salad dressing (or ranch dressing, which is basically a mixture of sour cream or buttermilk, mayonnaise, chopped onions, garlic powder) or even eaten plain. Eggplant is also a delicious complement to any meal, and brings a whole new twist to a dish made entirely of vegetables
Method 4 of 4: Burning Eggplant
Step 1. If you are using a gas grill, preheat it
Heat over medium heat with a grill rack on top. If you are using a charcoal grill, turn the charcoals on so that they are hot.
Make sure your grill is clean before you use it. Put a little vegetable oil on a thick cloth or paper towel and wipe the grill grills one at a time. Using oil can also prevent the eggplant from sticking later
Step 2. Peel the eggplant, if desired, and cut into slices approximately 1.27 cm thick
You can also slice a small eggplant lengthwise in half instead of slicing it lengthwise. Brush both sides of the eggplant slices with olive oil, melted butter, or cooking oil. This will add flavor to the eggplant and also prevent it from sticking to the grill rack.
Alternatively, you can also roast whole or halved eggplant over a hot heat for 15 to 20 minutes until the skin turns black. Make a hole through the skin of the eggplant if you are grilling the eggplant this way so that the heat reaches the center
Step 3. Season to taste with spices, salt and black pepper
You can also brush the eggplant with an oil-based marinade before grilling it instead of using oil or butter. Any seasoning that cooks for other vegetables will also work well with eggplant.
Step 4. Line the grill rack with aluminum foil or place it directly onto the rack
If you are using small slices of eggplant, covering the grill with aluminum foil is the best way to prevent the eggplant from falling through the grille holes of the grill rack. This will also hold the oil and make it evenly distributed.
Punch a few holes in the aluminum foil to allow for faster heat transfer
Step 5. Bake the eggplant for about 8 minutes or until crisp and soft, turning occasionally
For charcoal and gas grills, place the eggplant on a rack just above the heat or coals. Gas grills should be covered, while charcoal grills should not be covered.
- When done, turn off the heat, leave the aluminum foil on, and transfer the eggplant to a plate. Let the eggplant and aluminum foil sit for a few minutes to cool enough to touch.
- Eggplants can now be added to salads or stir-fries, or even eaten directly with the dressing of your choice. These eggplants can even be saved for later for soup or stew.
