Melongene, guinea squash, garden egg – whatever you call it, we’re all talking about the same thing: the delicious dark purple eggplant. Surprising as it may be, the eggplant is actually a fruit and is grown mainly in South Asia and East Asia. It’s related to both the tomato and potato. And even though they haven’t quite hit their peak (which happens around August in late summer), there’s no reason why you can’t pick up a few at your local grocer and start practicing the basics of cooking them.
How to Cook Eggplant
If you’ve never ventured to try eggplant before, you might be a little intimidated at the grocery store. Eggplants are large fruits (up to a foot long) and can be quite heavy with a shiny deep purple skin covering the outside. If you’re buying eggplants for the first time, choose ones that have firm skin and have some heft to them. Make sure not to store them for two long, as they only last a few days in the fridge. It’s best to buy them either the day you’re going to prepare them or the day before.
Before cooking, always wash eggplants thoroughly. If your eggplant is larger or has been in the refrigerator for a bit, you may want to peel the skin off, since it can have a strong, bitter taste. Otherwise, for sauteing or frying, most people generally leave the skin on. Finally, there’s an ongoing debate on whether or not you should salt eggplant before cooking it. There are pros and cons to each side. Salting not only seasons the eggplant, but it also draws out the natural juices of the eggplant when cooking. If you do decide to salt, just remember to rinse it off before cooking.
Alright, now that we’ve prepped the eggplant, we’re ready to get cooking!
How to Grill Eggplant
To grill eggplants, start by preheating the grill to medium high heat. Cut eggplant into half inch slices. Melt 1/4 cup of butter, and lightly coat eggplant slices on both side. Place eggplant slices on heavy foil directly on the grill. Cover and cook for 7-9 minutes, turning once during the process.
How to Oven Roast Eggplant
Begin by preheating oven to 450 degrees Fahrenheit. Slice eggplant into half inch slices. In a small bowl, mix 1 Tbsp of minced garlic, 1/2 tsp of salt, 1 Tbsp of olive oil. Use a pastry brush to lightly brush each side of eggplant with mixture. Add slices to a lightly greased baking sheet and roast for 20 minutes or until skin is crisp and eggplant interior. Top with shredded Parmesan and serve warm.
How to Deep Fry Eggplant
To fry eggplant, start by slicing eggplant into half inch slices. Lightly brush each side of the eggplant slice with olive oil and dip in panko bread crumbs. Do this until all eggplant slices are covered. Heat olive oil in deep skillet on high heat (use a thermometer to bring the oil to 375 degrees Fahrenheit). Once hot enough, drop eggplant slices into oil for 1-2 minutes to fully cook. Remove from oil and let cool before serving.
How to Boil Eggplant
Start by heating water to boil in a large saucepan. Cut eggplant into cubes. Once water is boiling, lower heat to simmer and add eggplant cubes. Slow simmer for 10-15 minutes or until eggplant is tender. Once finished, take off heat, drain water, and top with salt and pepper.
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