13 Tips You Need When Cooking With Eggplant

Eggplant is an incredibly versatile fruit and a beloved ingredient in households worldwide. Thanks to its meaty texture and mild flavor profile, its usage is limitless and can be applied to several different cuisines and dietary preferences. Unfortunately, many people shy away from cooking with it because they feel intimidated by the task. Without utilizing the proper technique, eggplant can have a bitter taste and mushy texture, which is not always the desired outcome. 

Additionally, in recent years the entire nightshade family has developed a bad reputation for causing inflammation (thank you, Tom Brady) when they are indeed very nutritious and full of health benefits. According to Healthline, eggplants are rich in nutrients, high in antioxidants, and can reduce the risk of certain diseases. They can also take on an amazing depth of flavor when cooked properly and are a year-round staple in our kitchen. We're confident that if you follow the tips below, you'll perfect the art of cooking eggplant.

One of the unique characteristics of eggplants is that there are so many different varieties to choose from and cook with, depending on the specific culinary application. For example, Globe eggplants are quite large and can be sliced into thick rounds for Eggplant Parmesan, whereas Japanese and Chinese eggplants are long and slender, which work great for dishes like Szechuan stir fry. To find the best variety, we recommend visiting your local farmer's market during the summer months to peruse the stands and try some lesser-known types, such as fairytale eggplants, named for their miniature size and whimsical appearance. 

No matter which variety you choose, eggplants can be cooked using both dry and moist heat methods, determined by whether or not a food item is cooked directly in liquid, and needs to be covered by a lid, including grilling, sauteing, steaming, roasting, and braising. Each variety yields a slightly different flavor, so it's always best to do your research ahead of time, whether online or speaking directly with a farmer, to pick the best eggplant for your specific dish.

There is a lot of debate in the cooking world about cooking eggplant in oil and whether or not you need to salt your eggplant. Some say the latter is no longer necessary as the modern varietals are bred to be less bitter. Others tout its importance when working with larger eggplants, such as the Italian variety, as it reduces the moisture content, yielding a crispier texture. No matter where you stand on the issue, salting is a tried-and-true method that has been around for many years. It helps offset bitterness and prevents a rubbery end product. 

If you have the time, it's always good practice to salt your eggplants, as this helps ensure an even amount of seasoning throughout your dish. The best way to do so is by cutting your eggplant into the desired shape (planks, rounds, etc.) and laying them flat on a paper-towel-lined surface. Salt generously and cover with another layer of paper towels to help absorb any excess moisture. Let sit for anywhere from 10 to 30 minutes; rinse off the excess salt, and pat the eggplant pieces dry before you start cooking.

As we've mentioned, the humble eggplant can take on many different forms, so it's important to know which route you're taking. You can utilize varying cooking methods to yield certain textures, whether crispy, chewy, creamy, or otherwise. For example, roasting whole eggplants in the oven creates a custardy, smooth texture for spreadable dishes like baba ganoush. In this application, you can roast the eggplant in your oven, on the stovetop over an open flame, or over a bed of charcoal to impart a delicate, smoky flavor to the ingredient. Because the skin is so firm, the outside of the eggplant gets lightly charred while the inside steams and breaks down the flesh. 

Alternatively, fried or grilled eggplant will produce firmer pieces that maintain their structure and can be substituted for meat in many vegetarian, vegan, and plant-based dishes. You can also braise or saute eggplant to achieve a softer, more caramelized texture that remains intact, such as with a classic Caponata.

The Maillard reaction occurs when heat is applied to sugar and amino acids; as a result, the ingredient is browned and develops a savory, roasted flavor. Cooking at a high temperature is essential for this process which begins when surfaces reach 300 F and last up until 355 F; if the temperature exceeds this upper limit, the food will start to burn. This can be avoided by keeping a watchful eye and utilizing a low and slow technique. 

This cooking method creates a sweet flavor that helps offset any of the eggplant's natural bitterness and can be achieved on the stovetop or in the oven. The time it takes to produce the Maillard reaction will also depend on the eggplant you choose; larger eggplants typically have thicker skin (and thus will take longer), whereas smaller eggplants have thinner skin and will brown more easily. No matter the size, browning your eggplant is a good choice for maturing the flavor.

Eggplant can be the centerpiece of your dinner spread as its meaty texture makes it a great option for plant-based entrees. Whether you're a vegetarian or seeking inspiration for Meatless Monday, eggplant will keep you full and satisfied when trying to avoid animal protein. One of our favorite applications is Eggplant Parmigiana, a twist on the classic chicken dish. The key to acing this dish is to thinly slice the eggplant and coat it in breading for an extra crispy finish. 

For best results, use the standard breading procedure, which starts with a thin layer of flour, followed by a dip in egg wash, and finished with a coating of panko breadcrumbs. The eggplant will have enough texture to stand up to the sauce and gooey cheese but will be tender enough to melt in your mouth with each bite. Add a splash of white wine vinegar, the secret ingredient, to the tomato sauce to bring in some much-needed acidity and cut through the richness.

For thousands of years, humans have been using this tip for crunchy pickles to preserve fresh ingredients for longer. Not only does pickling extend the shelf life of some of your favorite products, but it also adds a punch of flavor and acidity and helps to maintain a crunchy texture. Pickles can be found in virtually all different types of cuisines and is a staple in restaurant kitchens. In the Italian dish, Melanzane Sott'aceto, eggplant slices are quickly boiled in a mixture of water and vinegar before removing and squeezing all the excess liquid. Once dry, they are packed into jars filled with chopped parsley and basil, chopped red pepper, and minced garlic and then covered with olive oil (via PBS). 

Once cooled, this mixture will last in the fridge for about a week or in the freezer for several months. Be sure to store it in an airtight container (glass is best) to eliminate the risk of botulism, and keep the pickles for as long as possible. When ready to eat, top the flavorful mixture on salads, sandwiches, pasta, and more.