Buzz
Eggplant, a fruit (yes, it’s technically a fruit) rich in vitamins and fiber, is commonly used in South American, Italian, Chinese, and Vietnamese recipes. When grilled over charcoal, eggplant achieves a firm texture, making it a popular meat substitute in vegetarian dishes. Continue reading to discover five popular methods for preparing eggplant: frying, stir-frying, charcoal grilling, baking, and boiling.
- Preparation time (for frying): 15-25 minutes
- Cooking time: 5-10 minutes
- Total time: 20-35 minutes
Steps
Fried Eggplant
Wash the eggplant and slice it into pieces approximately 1.2cm thick.
Arrange the eggplant slices on a tray lined with paper towels and sprinkle a bit of salt over them. Let them sit for 15 minutes to allow excess moisture to release. Gently pat the slices dry with paper towels, flipping them to ensure both sides are moisture-free.
Prepare the coating mixture by combining 1 cup of flour, 1/4 cup of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a bowl. Mix thoroughly. Double the ingredients if you plan to fry more eggplant, adjusting the seasoning to taste.
Beat one or two eggs in a separate bowl until smooth. Use more eggs if you’re preparing a larger batch of eggplant.
Heat oil in a frying pan or preheat the oven to 175°C.
Coat each eggplant slice individually by dipping it into the beaten eggs, then dredging it through the flour mixture.
Fry the eggplant until the surface turns light brown. Flip and fry the other side until golden.
Use a slotted spoon to remove the fried eggplant slices from the pan and place them on a plate lined with paper towels to drain excess oil.
Serve the fried eggplant immediately with your choice of dipping sauce.
tzatziki sauce
Stir-Fried Eggplant
Wash the eggplant, peel it, and cut it into bite-sized pieces.
Arrange the eggplant pieces on a plate lined with paper towels and sprinkle a bit of salt over them. Let them sit for 15 minutes to release excess moisture. Gently pat the pieces dry with paper towels, flipping them to ensure both sides are moisture-free.
Heat some oil in a deep skillet.
Add the eggplant and other preferred ingredients to the skillet, such as diced onions, peas, or sliced carrots.
Season the stir-fry with a pinch of salt and pepper.
Quickly stir-fry the eggplant and other ingredients using a spatula or spoon until they develop a light brown color.
Prepare steamed white rice or brown rice to serve alongside this dish.
Charcoal-Grilled Eggplant
Wash the eggplant and slice it into pieces approximately 2.5cm thick.
Arrange the eggplant slices on a tray lined with paper towels and sprinkle a bit of salt over them. Let them sit for 15 minutes to release excess moisture. Gently pat the slices dry with paper towels, flipping them to ensure both sides are moisture-free.
Use a basting brush to coat both sides of the eggplant slices with olive oil.
Sprinkle with optional seasonings. You can use cumin powder, paprika, or garlic powder in addition to a pinch of salt and pepper.
Place the oiled eggplant slices on a grill set to medium heat.
Grill each side of the eggplant for about 3 minutes. The grilling is complete when the flesh becomes tender, the edges are crispy, and the slices turn a golden brown.
Use tongs to transfer the grilled eggplant slices to a plate.
Baked Eggplant
Preheat the oven to 190ºC.
Wash the eggplant thoroughly and cut it into small pieces or slices about 2.5cm thick.
Brush olive oil onto a ceramic baking dish or baking tray. Arrange the eggplant pieces on the tray, ensuring they are not stacked on top of each other.
Bake the eggplant for about 20 minutes until the edges and surface turn golden brown.
Remove the eggplant from the oven and enjoy it while hot.
Boiled Eggplant
Wash the eggplant, peel it, and cut it into small pieces. Alternatively, you can boil the eggplant whole without peeling it.
Bring a large pot of water to a boil.
Simmer the water over low heat until the eggplant becomes tender, which takes about 8-15 minutes.
Season the eggplant with salt, pepper, and any other preferred spices.
Tips
- Sprinkle salt on eggplant before cooking to reduce bitterness, especially if the eggplant is not young.
- Try using grilled eggplant as a meat substitute in hamburgers.
- Eggplant is known as “aubergine” in some older cookbooks, though it’s commonly called “eggplant” in English.
- Eggplant pairs well with tomatoes, onions, bell peppers, and spices like allspice, garlic, oregano, basil, and paprika.
- The key to delicious fried eggplant is having everything prepped, heating the pan, and frying each piece immediately after coating.
- Once you master the basics, experiment with classic recipes like eggplant parmesan.
What You’ll Need
- Eggplant
- Paring knife or vegetable peeler
- Sharp knife and cutting board
- Baking tray
- Frying pan
- Grill
- Salt
- Optional spices and vegetables
- Paper towels
- Plate
- Slotted spoon
- Basting brush
- Tongs
