How to cook eggplant

Eggplants, or aubergines as they’re also known, are a gorgeous vegetable. Plump, glossy and purply black, they’re a work of art even before they hit the plate. If you’re a fan of eggplant but not sure how to coax out its tender side, read on. 

Choose firm (but not hard), smooth and shiny eggplants. They should feel heavy for their size, and the top should look fresh and green. Avoid very large eggplants, as they can be more bitter or porous.

Whole eggplants can be kept in a cool, dark place at room temperature for up to 4 days. To store it for longer, place it in the fridge wrapped in a paper towel in a plastic bag. It should keep for up to a week.

 

Once eggplant has been cut, it should be stored in an airtight container in the fridge.

Salting eggplant is a hangover from when eggplants were a lot more bitter, and salting them would help release the bitter juices. These days, eggplants have been bred to be less bitter, so this step is not necessary, but it doesn’t hurt to salt an eggplant if you have the time. It does help to make the eggplant less spongy in texture when cooked.

 

To salt eggplant:

 

When you take salting out of the equation, prepping and cooking eggplant is easy.

You don’t even have to peel it, however, if your eggplant is older, then the skin may be more bitter, so peeling is advised.

 

Eggplant flesh is super absorbent and takes on the flavours of the dish well. It is delicious and tender when slow-cooked in a curry or casserole.

 

Crumbed and fried slices of eggplant make a great substitute for chicken in a parmigiana, or you could even prepare it as an addition to a chicken parma.

 

Get cooking and try eggplant in these recipes, including this delicious glazed teriyaki eggplant.