Eggplants are commercially available in a wide variety of shapes, colors and sizes. The most common is undoubtedly the purple aubergine. It is not difficult to cook this vegetable, although some people have fears. There are many tasty recipes that I allow you to prepare a lot of dishes.
Steps
Part 1 of 4: Preparing for Cooking
Step 1. Wash the eggplant carefully
Check for dark spots or dents. If the peel is intact, it is edible, although that of some varieties is quite hard. Remove the peel with a potato peeler, if you think that in this way the result will be better; young vegetables can be eaten whole, but older, mature vegetables have a bitter skin. Also remember to cut the stem at the base.
If you have decided to cook them whole in the oven or roast them on the grill, do not remove the skin. This way, once cooked, you can scrape off the pulp and prepare a mashed eggplant if you wish
Step 2. Cut them according to the directions in your recipe
You can cut them in half lengthwise, cut them into cubes or slice them. It is also a matter of personal preference. Just remember that if you are going to barbecue them, the pieces must be large enough not to fall between the bars of the grill.
If your recipe calls for mashing or pureeing the vegetables, don't cut them and cook them whole in the oven. This is also the simplest method
Step 3. Salt the exposed pulp
The salt will extract the typical bitter taste of this vegetable, moreover the pulp will be more compact, less spongy and will not absorb excessively the fats. Place the eggplants in a colander for 20 to 30 minutes.
If necessary, you can also skip this step. Eggplants will still be tasty, but with a slightly different texture and a bit more bitter taste
Step 4. Rinse the vegetables in running water to remove the salt and then dry them carefully
All this prevents the aubergines from absorbing too much oil in cooking and in this way they also remain crunchy.
Make sure the vegetable is dry. The residual water would be absorbed by the pulp making the eggplant more chewy than you would like
Part 2 of 4: Roast
Step 1. Preheat the oven to 230 ° C
You will also need to line a pan with aluminum foil or lightly grease it. Alternatively, you can also use a food-grade silicone mat, although a light coat of oil won't hurt.
Step 2. Peel the eggplant, if you like, and cut it according to the directions in the recipe
Consider these variations:
- Cut the vegetables into 2 cm cubes and season them with olive oil, garlic, salt and black pepper. When they are well coated with spices, transfer the cubes to a saucepan.
- Cook the whole eggplant in the oven. Make a few holes in the peel, so that it doesn't explode due to the buildup of internal steam. At the end you can extract the soft pulp with a spoon to make a puree.
- Slice the vegetable lengthwise and brush it with olive oil and herbs (for example: sliced onion, pepper, grated cheese, breadcrumbs and spices).
Step 3. Roast the eggplant for 20 minutes or until soft
If you have cut it into cubes, then you will need to mix them halfway through cooking, once the first 10 minutes have elapsed. If your oven doesn't cook evenly, turn the pan as well. Each cube must have a crunchy crust while remaining soft inside.
If you are cooking a whole eggplant, check the doneness by piercing it with a fork. If you feel some resistance at first, but then manage to get through it without difficulty, then the vegetable is fully cooked
Part 3 of 4: Stir-fry
Step 1. Heat 30ml olive oil in a large skillet over medium-high heat
If you don't have olive oil, you can use avocado, coconut, grapeseed or seed oil; the preparation will still be healthy.
Do not use more oil than indicated because, at a later time, the eggplant slices will be brushed with more oil. If you overdo it, the vegetables will become soaked in grease and become mushy
Step 2. Slice the aubergines and lightly grease them with olive oil on both sides
You can cut into 1.3cm slices or follow the recipe instructions. Sprinkle them with salt and pepper according to your taste; you can also use the spices you love the most.
If you want, you can cover the slices with breadcrumbs and Parmesan cheese. You will need about 50g of breadcrumbs and 15-30g of Parmesan for each large eggplant. Mix the ingredients together and bread the vegetables before putting them in the pan
Step 3. Transfer the eggplant slices to the boiling oil
Each side should cook for five minutes or until golden brown. Do not stray from the stove, timing is very important and, if you overcook the vegetables, they will become too dark. Continuously flip the slices until they are golden brown to perfection.
Do you like a slightly sour taste? Add some soy sauce, but save enough for dipping the eggplant later. Incorporate any other ingredients or flavorings that you think go well with eggplant
Step 4. When the slices are evenly browned, remove them from the heat
Transfer them to a plate lined with kitchen paper to absorb excess oil. Wait a few minutes for them to cool and then you can enjoy the aubergines!
These veggies are great with soy sauce, ranch sauce, or even plain. They are a perfect side dish for any dish and represent a valid alternative to the usual old vegetables
Part 4 of 4: Grilling
Step 1. If you are using a gas barbecue, you must first preheat it
Set a medium temperature and insert the grill in its place. If you are using a charcoal barbecue, then wait until the embers are burning.
Make sure the grill is clean before you start cooking. Pour some seed oil on a paper towel and rub the grill bars one by one; the oil prevents the eggplant from sticking to the surface
Step 2. Peel the eggplant, if you like, and cut it into 1.3 cm thick slices
You can also cut it horizontally instead of vertically. Brush both sides of the slices with a generous amount of olive oil, melted butter, or seed oil. In this way, you enhance the flavor of the vegetables and prevent them from sticking to the cooking surface.
Alternatively, you can grill the eggplant whole or cut in half over medium heat for 15-20 minutes, until the skin turns black. Pierce the vegetable with a fork when you cook it, in this way you allow the heat to reach the heart of the vegetable as well
Step 3. Flavor with herbs, salt and ground black pepper
You can also brush the eggplant with an oil-based marinade instead of just oil or butter. Any marinade suitable for vegetables is also great for eggplant.
Step 4. Place the vegetables directly on the bare or foil-covered grill
If you are cooking quite small slices, the foil will not drop them through the bars. In addition, the sheet retains the oil near the aubergines and redistributes it between the various slices.
Prick the aluminum foil to allow the heat to reach the vegetables faster
Step 5. Cook the eggplant for about 8 minutes or until crisp on the outside and soft on the inside
Flip the slices from time to time, as you'll need to cook them over direct heat, regardless of whether you're using a gas or charcoal barbecue. If you are using a gas barbecue, close the lid; if you use the charcoal one, leave it open.
- When the vegetables are cooked, turn off the heat without removing the aluminum foil and transfer the eggplant slices to a plate. Wait for both the foil and the vegetables to cool a bit before touching them.
- The eggplants are now ready to be incorporated into a salad or stir-fried vegetable mix. You can also eat them alone or dip them in the sauce you love the most; finally you can keep them aside and use them for a stew or soup.
