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 on how to cook an eggplant are shown below.
The smaller Asian varieties, such as the Chinese and Japanese eggplant, work well for stir-frying.
- Salt the eggplant as shown here 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 here.
- 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.
- 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.
- 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.