How to Prepare Eggplant

Eggplants ready for cooking

Whether you purchase eggplant or harvest it fresh from the garden, enjoy this delicious fruit in a variety of different savory dishes. Eggplant is available in many sizes and colors and is a versatile ingredient in the kitchen. Choose eggplants with smooth, deep colored skins that feel firm to light pressure. Use eggplants immediately or store them for up to 3 days in the refrigerator.

Things You'll Need

• Eggplants
• Utility knife
• Cutting board
• Lemon juice
• Pastry brush
• Colander
• Salt
• Frying pan
• Olive oil
• Metal skewer
• Baking sheet
• Stove/oven
• Grill

Instructions

1. Slice the eggplant in half from top to bottom. Leave the peel on an eggplant or slice it off according to your taste. Chop the eggplant up coarsely into 1-inch-size chunks. Brush the chopped eggplant with lemon juice to prevent it from turning brown.

2. Place the eggplant chunks into the colander and sprinkle generously with 1 to 2 tsp. of salt. Allow the eggplant to sit in the colander for 30 minutes and then rinse the eggplant chunks under cool water. Pat the eggplant lightly with paper towels to remove excess moisture.

3. Pour 1 to 2 tbsp. of olive oil into the frying pan and heat the oil over medium-high heat. Add the eggplant chunks to the hot oil and spread them out in the pan so they are in a single layer. Turn the heat down to medium-low and stir the eggplant while it cooks. Cook the eggplant chunks for up to 7 minutes until they are golden brown. Spread several layers of paper towel on a counter and drain the cooked eggplant on the paper towels to remove excess oil.

4. Cook a whole eggplant on a grill. Insert the metal skewer into the bottom of the eggplant and push it through so that it pokes out the top of the eggplant. Place the skewered eggplant directly over a medium-low flame on the grill. Watch the eggplant carefully as it cooks to make sure it does not burn. The eggplant is finished cooking when the skin is black and the eggplant is soft. Remove the blackened skin by placing the cooked eggplant into the colander and peeling away the skin.

5. Roast a whole eggplant in the oven by poking the eggplant several times with a fork. Preheat the oven to 350 degrees F and place the eggplant on a baking sheet in the hot oven. Bake the eggplant until it is soft on the inside. Remove the skin in the same fashion as in step 4.

References

• Prepare Eggplant