cooking tips & advice | Knowledge | All About Eggplants

RSS Feeds

hints

FREE Printable Recipe Cards

e-Newsletter

All About Eggplants

rate this article Rate this article

Kitchen Advice > All About Vegetables > All About Eggplants

Eggplant Preparation | Eggplant Cooking | Tips

Eggplants
A slightly sweet, tender fruit covered with a shiny skin that ranges in color from dark purple, which is the most familiar, to red, yellow, green, or white, depending on the variety. Eggplants are members of the nightshade family that include the potato and tomato, which makes them technically a fruit but they are generally thought of and prepared as a vegetable. The shape of the different varieties can range from a pear or a globe shape to a long, slender tubular shape. An eggplant may also be referred to as aubergine (French), berenjena, brinjal, Guinea squash, garden egg (bitter ball), melongene, melanzane, or zapallito (Spanish). The American varieties are most often dark purple in color, pear-shaped, and larger in size, averaging 3/4 to 1 1/4 pounds. These are the Black Bell and the Purple Globe variety. The eggplant's flesh is white and contains a number of seeds. The flesh generally has a fairly bland flavor but because of its sponge like texture, it takes on the flavor of other foods, spices and seasonings it is cooked with. Eggplant is low in calories and fat but high in fiber. It is a source of potassium, iron and protein. The raw flesh contains some levels of toxic solanine, so it should be cooked before it is eaten. Cooking the eggplant gets rid of the toxic solanine. There are many varieties of eggplant available and they are very popular in Asian, Middle Eastern, and Mediterranean cooking and growing in popularity in the US.
Uses: Eggplant is excellent when stuffed with a variety of ingredients or cooked using one of several methods, such as sautéing, frying, broiling, baking, grilling, or slowly cooking in meat, rice, or cheese dishes and stews. When prepared on their own they are sometimes breaded or battered before cooking. They are also used as appetizers or can also be substituted for pasta in lasagna dishes. One very popular dish is Eggplant Parmigiana. Most of the different varieties of eggplant are interchangeable in recipes.
At Their Best: The American eggplant, also referred to as the Western eggplant, is available all year round but it will be found most readily available in local markets in the late summer to early fall, with August and September being their peak season. The other varieties are harder to find and may not be available all year round. Check large supermarkets, specialty markets and local farmers' markets for availability.
How to Buy: When selecting an eggplant, look for one that has a shiny, smooth skin that does not have bruises or blemishes. It should feel heavy for its size and when tapped on it should sound solid and not hollow. The smaller eggplants are generally sweeter, thinner skinned, more tender, and have fewer seeds. Another method of choosing an eggplant is to check as to whether it is a male or female. The male generally has fewer seeds, making it less bitter. The male eggplant is rounder and smoother on the bottom (blossom end) where the female has an indentation similar to a dash on its bottom. To check ripeness of the eggplant press the side with a finger or thumb, if it doesn't make an indent with little effort, it is not ripe. If pressing the side makes an indentation but does not spring back in a couple of seconds, it is overripe. If the indentation springs back in 1 or 2 seconds it is ripe. If overripe the eggplant will be bitter. Check the stem for freshness, it should be bright green and look moist, as if it had been recently cut.
Storage: Eggplants do not store for a long period of time. It is best to use them within a day or two of purchasing or picking from the garden. They can be stored in a cool, dry place for 1 or 2 days but to store longer, they should be refrigerated. To refrigerate, wrap in a paper towel and place in a perforated bag. Store in the vegetable drawer for 4 or 5 day, depending on how fresh it is. They are sensitive to the ethylene gas given off by some fruits and vegetables, such as apples and potatoes, so do not store them with each other. Be careful when handling because they bruise easily.
Varieties:
African Eggplant	The African eggplant is similar to the Thai eggplant in size and shape. Small in size, the eggplant may be smooth and round or evenly shaped with indented and rounded sections, similar to miniature pumpkins. This variety of eggplant is generally bitter, and is often served in soups and stews, complimenting the flavors of other ingredients. The African eggplant may also be known as Garden Eggs, Mock Tomato, ngogwe, or nyanya chungu.
*American Eggplant*	The American varieties, which are the most familiar in the US, are most often dark purple in color, larger in size, and pear-shaped. This variety grows up to 12 inches in length, the average width ranges from 2 to 5 inches in diameter, and they can weigh over a pound.
*Chinese Eggplant*	A variety of the Asian eggplant characterized by their long, thin shape and purple coloring. Two varieties of Chinese eggplant are Oriental Charm and Pingtung Long. Chinese eggplants have the most delicate flavor of all varieties, providing a deliciously sweet meaty flesh that is seedless, surrounded by a tender skin, which makes them highly desirable for numerous stir-fry and sauté recipes. They are similar to a Japanese eggplant except that they are a bit longer and are lighter in color. Chinese range in color from white to lavender, while Japanese eggplants are purple to purple-black in color. In recipes, either variety can be substituted for the other.
Indian Eggplant	A variety of eggplant characterized by its large oval shape and brighter purple coloring. The Chu-Chu hybrid is the most desirable variety for gardens and eating. They are similar in flavor to the Asian or American eggplants and can be substituted if necessary for the other varieties.
*Italian Purple Eggplant*	Italian eggplant, referred to as "melanzane" are similar in shape to the American varieties, but smaller and thinner in size. In addition, they also have a somewhat sweeter more delicate flavor. One of the main varieties is the pear-shaped, dark purplish-black eggplant commonly referred to as the "Italian Purple" eggplant, which is very similar to the American eggplant. The Bianca Oval (a white oval shaped fruit), and the Italian heirloom known as the Rosa Bianca are two more varieties of Italian eggplants. The most common purple Italian eggplant, also referred to simply as "Italian" eggplant, has the pear shape with a dark purple skin covering a white meaty inner flesh. The meat of the eggplants is creamy textured and provides a mildly sweet flavor when cooked.
*Japanese Eggplant*	A variety of the Asian eggplant characterized by their long, thin shape and light purple coloring, which becomes dark purple as it matures. They have a deliciously sweet meaty flesh, tender skin, and are seedless, which makes them highly desirable for numerous recipes. They are similar to a Chinese eggplant except they are not quite as long or as light colored. They become increasingly bitter as they age.
*Rosa Bianca Eggplant*	The Italian heirloom eggplant known as the Rosa Bianca. The Rosa Bianca is round to oval in shape with a thin white outer skin that has a light pinkish purple shading. The meat is creamy textured and provides a mildly sweet flavor with no bitter taste.
*Thai Eggplant* Thai Kermit Eggplant	A variety of Asian eggplants that range in shape from long and thin to round and stocky. The Thai eggplant may be white, green, or purple in color. They have a deliciously sweet and slightly bitter meaty flesh, tender skin, and may be seedless, which makes seedless varieties highly desirable for numerous recipes. Thai Kermit Eggplant: A small round eggplant also referred to as Garden Egg and Bitter Ball, names often associated with a similar eggplant from Africa. It has a green and white variegated skin and the young fruit have a great flavor that is good when eaten fresh or cooked. Thai Green Eggplant: A very common Asian eggplant, which is long and thin, typically bright green in color, and grows up to 12 inches in length. It has a thin skin that does not need to be peeled before eating and a mild flavored flesh.
*White Eggplant*	The White eggplant, which can be egg or pear-shaped and has an outer skin that is thicker and tougher than the purple eggplant variety. They also have a firmer, creamier texture that is more delicate in flavor. Its color ranges from light ivory to goldish yellow when mature. They should be harvested for consumption before they turn goldish yellow. It is grown in the U.S. as well as many Asian countries.

Eggplant Preparation

Besides peeling, slicing or cutting the eggplant into chunks to prepare for cooking, some varieties should have some of the moisture removed by salting or purging. Salting, also referred to as purging, was also used in the past to remove some of the bitterness from the larger varieties but now the eggplants have been bred so that they are not as bitter. The more common variety, the American eggplant, should have the skin removed because it is too tough to eat and it may be bitter tasting. If cooking whole, the skin can be removed after cooking.

The flesh of the eggplant browns quickly when exposed to air so once it is cut it should be treated with lemon juice to help minimize browning. For some recipes this won't be necessary because many times browning is part of the cooking process so it doesn't really matter that the eggplant turns brown when cut. But if the browning is not desired, brush with lemon juice as soon as it is cut. Described below are some methods used when preparing eggplant.

Cutting Eggplant Chunks or Cubes

Clean the eggplant by running under cold running water and wiping dry with a paper towel or wipe off with a damp paper towel. Trim stem off from the eggplant. Do not peel.
Cut the eggplant in half lengthwise with a large knife.
Brush the cut flesh with lemon juice to minimize browning.
To cut the eggplant into chunks, begin by cutting around the outside of each half without cutting through the skin.
Then cut the center diagonally to form a crisscross pattern in the flesh. Be sure to cut deep enough to cut all the flesh but do not cut through the skin.
Lift the cubed chunks out of each half using the tip of a knife and brush immediately with lemon juice.

Cutting Eggplant into Slices

Clean the eggplant by running under cold running water and wiping dry with a paper towel or wipe off with a damp paper towel. Trim stem off from the eggplant.
Remove the skin from the eggplant by peeling with a vegetable peeler.
Brush the peeled flesh with lemon juice to minimize browning.
Cut the eggplant in half lengthwise with a sharp knife.
Cut each half into slices of desired thickness.
Once the slices are all cut, brush them immediately with lemon juice. Prepare slices according to desired recipe.

Salting (Purging) the Eggplant

Salting the eggplant will remove some of the moisture and decrease the amount of oil that will be absorbed. The salt draws out the moisture in the eggplant, causing the air pockets in the flesh to collapse, preventing the flesh from absorbing took much oil when cooking. If the variety of eggplant being used has any bitterness to its flavor, salting will help reduce that also.

Slice the eggplant using the method shown above. Spread the slices out and sprinkle both sides generously with salt. Use 1 to 2 tablespoons of salt for a medium sized eggplant.
After salting, place the slices in a colander and allow the slices to stand for 1/2 to 1 hour. Place the colander in the sink or in a bowl during the standing time so moisture can drain.
Once the slices have sat for the appropriate time, wipe the salt from the slices with a paper towel. Do not rinse off with water because that will cause the eggplant to absorb moisture back into it.
After wiping the salt off, squeeze the slices between the palms of your hands to get the excess moisture out of them. Squeeze over a bowl to catch the juices.
After all the slices have been squeezed, pat the slices dry with paper towels.
Slices are then ready to cook in the desire manner.

Eggplant Cooking

Eggplant can be cooked using several methods, such as frying, stir-frying, grilling, broiling, baking, and roasting. When cooking eggplant be sure to cook it thoroughly. When cooked properly it will have a flavor of its own and will have a creamy smooth texture. The eggplant can also be breaded to decrease the amount of oil it absorbs. When eggplant is to be added to stews or soups, it should be added during the last 10 or 15 minutes of cooking to prevent it from becoming mushy. Some instructions for common methods of cooking eggplant are shown below.

Frying Eggplant

Slice and salt the eggplant using the methods shown above. Heat oil until very hot but not smoking. Use a non-stick pan and only 1 tablespoon or less of oil to prevent the eggplant from soaking up too much oil.
Add the slices to the hot oil. Place in the pan in a single layer.
Turn the eggplant slices often while cooking. If cooking too fast, turn heat down slightly. Be sure not to turn down the heat too much. If heat is not hot enough, the eggplant will begin to absorb too much oil.
When the slices are a dark golden brown, remove them from the pan and place on a plate lined with paper towel. The paper towels will absorb excess oil. Season with salt and pepper to taste and serve eggplant slices while hot.

Stir-frying Eggplant

The smaller Asian varieties, such as the Chinese and Japanese eggplant, work well for stir-frying.

Salt the eggplant as shown above and then cut into 1/2 inch cubes.
Heat oil until it is very hot.
When oil is heated, throw the cubed eggplant into the pan and salt to taste.
Continue to stir as the cubes cook. Cook just until eggplant is a rich golden brown.
Serve immediately.

Grilling or Broiling Eggplant

Cut into slices and salt the eggplant as shown above.
Brush both sides of the slices with oil.
Grill or broil using medium hot heat. Turn slices as each side browns.
Grill or broil until slices are soft and cooked thoroughly.
Serve immediately.

Oven-Roasting Eggplant

Cut the stem end off from the eggplant.
Pierce the skin with a fork to prevent it from bursting while cooking.
Coat a baking dish with cooking spray or lightly grease. Place eggplant in the baking dish.
Place in an oven preheated to 350°F. Roast for 45 to 60 minutes, turning once through cooking time.
Roast until eggplant is very tender when poked with a fork. Cooking time will vary depending on the size of the eggplant.
Remove from the oven and allow to stand until cool enough to handle.
Peel the skin from the eggplant and then slice, chop or blend for desired use.

Tips

Do not use aluminum cookware when cooking eggplant because it can discolor the cookware.
When salting the eggplant, be sure to wipe the salt off after allowing it to sit. Do not wash the salt off because the eggplant will absorb the water.
Larger or over mature eggplants will be more bitter than smaller just ripe eggplants.
Dredging eggplant slices in flour or coating with a batter or breadcrumbs will help decrease the amount of oil they absorb when frying.
Eggplant equivalents: 1 medium eggplant = 1 pound, 3 to 4 cups chopped or diced (raw), 1 3/4 cups cooked.

More All About Vegetables >>

All About Eggplants article - Related Content

Recipes

Eggplant Sandwiches

Using eggplant in place of bread is colorful, tasty - and a great way to eat more veggies! Use chopped left-over meat in place of ground meat if you wish - ham is especially good. Or make a vegetarian version using 8 oz. sauteed mushrooms in place of meat. Improvise!