5 Ways to Cook Eggplants

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Eggplant is a vegetable rich in vitamins and fiber (technically it is a fruit), very widespread and used in kitchens all over the world. When grilled, it takes on a firm and very pleasant texture, deserving of its reputation as an excellent meat substitute in vegetarian dishes. Read on to discover the five most popular ways to cook them: fried, pan-fried, broiled, baked, and boiled.

Steps

Method 1 of 5: Fried Eggplant

Step 1. Wash the aubergines and cut them into slices about 1 centimeter thick

Step 2. Place all the slices on a plate, dividing each layer with paper towels and sprinkle them with salt

Let them rest for 15 minutes so they can drain the vegetation water. When finished, dry each slice with absorbent paper, turn it upside down and repeat the operation.

Step 3. Make the breading using 100g of flour, 40g of cornmeal, 1/2 teaspoon of salt (2.5g), and ¼ teaspoon of black pepper

Combine all the ingredients in a shallow, large bowl. If you want to fry a large amount of eggplant, double the doses of the ingredients and flavor the batter using any spices you prefer.

Step 4. In another bowl beat 1 or 2 eggs

If you have a large amount of eggplant, use more eggs.

Step 5. Heat some oil in a large saucepan or Dutch oven to a temperature of 180 ° C

• You will need to have a layer of oil about 0.6 cm deep or at least enough to make the eggplant slices float.

  

• You can use peanut oil, canola oil, or another oil with a high smoke point. Do not use olive oil because it cannot be heated to high temperatures.

  

Step 6. Work one slice at a time, dip the eggplant into the egg and then into the flour mixture

• Tap the slices lightly to make the excess flour fall off.

  

• Make sure each slice is completely floured.

  

• If you want a crisper, thicker breading, flip the eggplant in the eggs and flour twice.

Step 7. Use the tongs to put the floured slices in the oil

• Don't overfill the pan. Fry a layer of eggplant slices at a time and repeat the process with the next batch.

  

Step 8. Cook the slices until golden on one side

Turn them over and continue cooking.

Step 9. Remove the aubergines from the oil with a slotted spoon and place them on a plate covered with absorbent paper

Step 10. Serve them immediately with a sauce of your choice

• If you wait too long, the eggplants become mushy. Eat them while they are still hot.

  

• Try pairing them with a marinade sauce or tzatziki.

  

Method 2 of 5: Stir-fried Eggplant

Step 1. Wash the aubergines, remove the peel and cut them into rather small cubes

Step 2. Place the eggplant pieces on a plate lined with plenty of paper towels and sprinkle them with salt

Let the vegetation water drain for 15 minutes. Dry them carefully, using other absorbent paper, turn them over and repeat the operation.

Step 3. Heat a little oil in a wok or shallow pan

• A minimal amount of fat is required to stir-fry foods. Do not use more than a tablespoon.

  

• Heat the oil to a high temperature, avoiding exceeding the smoke point so as not to let it burn.

  

Step 4. Pour the eggplant into the pan and, if desired, add other vegetables, such as chopped onion, snow peas or carrots

Step 5. Season with salt and pepper

Step 6. Stir all the cooking ingredients, constantly and quickly, using a kitchen spatula, until they are cooked, becoming golden and crispy

Step 7. Serve with white or brown rice

Method 3 of 5: Grilled Eggplant

Step 1. Wash the aubergines and cut them into slices about 1 centimeter thick

Step 2. Place all the slices on a plate, dividing each layer with paper towels and sprinkle them with salt, possibly coarse

Let them rest for 15 minutes so they can drain the vegetation water. When finished, dry each slice with paper towels, turn it over to the other side and repeat the operation.

Step 3. With a pastry brush, grease the slices on both sides with olive oil

Step 4. Season the aubergines with your favorite spices and flavorings

Use cumin, sweet or spicy paprika, fresh or powdered garlic, salt and pepper.

Step 5. Heat a wire rack over medium heat and cook the eggplant

• Alternatively, you can use the oven grill.

  

Step 6. Grill the aubergines for 3 minutes on each side; they will be cooked when they become soft and the edges will appear crisp and golden

Step 7. Remove the eggplant slices from the grill, using a spatula or tongs and arrange them on a plate

Method 4 of 5: Baked Eggplant

Step 1. Preheat the oven to 190 ° C

Step 2. Wash the aubergines and cut them into slices about 1 centimeter thick, or make cubes

• You can cut them in half, and then into smaller pieces, or you can decide to give them the shape you like best.

  

• For this type of cooking, normally, the aubergines should not be peeled, the skin will help the pulp to remain compact after cooking.

  

• However, if you decide to cut them into cubes, remove the peel first.

  

Step 3. Grease a baking sheet, or baking dish, with olive oil

Arrange the aubergines in a single layer without overlapping them.

Step 4. Bake until edges are golden brown; it will take about 20 minutes

Step 5. Remove the aubergines from the oven and enjoy them while still hot

Method 5 of 5: Boiled Eggplant

Step 1. Wash the aubergines, remove the peel and cut them into cubes

Alternatively, you can boil them whole.

Step 2. Take a large pot, fill it with water and put it on the stove to bring it to a boil

• 2 parts of water are needed for each part of eggplant.

  

• If you are boiling them whole, use enough water to completely submerge them.

Step 3. Add the eggplant, whole or sliced, to the boiling water

• If they are whole, make holes in the peel using a fork to prevent them from bursting during cooking.

  

Step 4. Cook by simmering for 8-15 minutes or until tender

Step 5. Season them with salt and pepper plus any spices you want

Advice

• In old cookbooks, eggplants are referred to by their French name: aubergine.
• Grilled aubergines can be a great substitute for meat burgers, try them!
• Salt the aubergines before cooking eliminates the bitter aftertaste, especially in the old ones.
• Eggplants go very well with tomatoes, onions and peppers and with flavors such as garlic, oregano, basil and chilli powder.
• The secret to excellent frying is to have all the tools and ingredients ready and at hand. As soon as the oil is hot, fry each slice of eggplant immediately after breading it.