Hot answers tagged

13

Eggplants differ in bitterness. You can cook some of them and never notice a problem. But other exemplars are quite bitter, and can overwhelm a dish. That's why it is a good idea to preemptively do something to remove their bitterness. I have read dozens of suggestions how to do it. Some are OK, others are downright terrible. Have you tried soaking ...


12

In Italian we call it parmigiana. Wikipedia says: Parmigiana or eggplant parmigiana (Italian: melanzane alla parmigiana or parmigiana di melanzane) is a Southern Italian dish made with shallow fried eggplant slices layered with cheese and tomato sauce, then baked. Variations made with breaded meat cutlets, such as veal and chicken parmigiana, have ...


9

In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal. The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which ...


9

I had the same problem before, but I learned this great trick from Larousse: Try sprinkling slices of your eggplant with plenty of salt on both sides and let rest for about fifteen minutes. The salt will draw out a lot of water from the vegetable, making it less spongy. Then, dry off the slices before adding them to very hot oil in a frying pan. The hot ...


8

I always thought of the Greek dish Moussaka as Eggplant Lasagna. Except it is Béchamel sauce on top instead of more cheese.


8

Put salt on the eggplant and let it sit for an hour to drain out the bitter fluids. Rinse with water afterwards to remove the salt.


8

Sounds like you didn't roast sufficiently or not sufficiently hot. The outside should be really charred, and the inside will be not so watery.


7

For a recipe like this, that uses roasted eggplant slices, that you then top with some extra stuff, does not require much additional preparation. If you do it like the recipe you link to, you can just: slice the eggplant 1/2-1 inch thick, place it on oiled baking sheet (you can brush the slices with some oil on top too, sprinkle with some sea salt - ifyou ...


6

The Chinese eggplant will have a thinner skin, less seeds (read: less bitterness); as a result, it will have an overall more delicate flavor. You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra "eggplant" flavor. Since the recipe you're using has strong flavors already, this ...


5

This type of eggplant may be called Globe or American. The specific variety sold in grocery stores in the US is typically Black Beauty.


5

"The most familiar Eggplants to us, the large dark purple ones, are called "Black Bell" or "Purple Globe." They're also called Globe Eggplant, Western Eggplant and American Eggplant. It's not known who exactly it was that thought this Eggplant was shaped anything like a globe." http://www.practicallyedible.com/edible.nsf/pages/eggplant#ixzz0yQtZ0gpf


5

One old trick is to cook the aubergine in a pan without adding any fat or water. Just put them in a covered pan on moderate heat. After a while the aubergines will start "sweating". Uncover and continue cooking and stirring until they have lost about half of their volume. Then add oil and proceed as directed by your recipe. You will notice that, since the ...


5

I did the experiment complete with pictures, unfortunately I managed to to screw up the pictures, but luckily I took notes. I started with two very similar eggplants, globe variety, Like this: I sliced each of the eggplants into five slices of equal width, discarding the ends. I took one slice of each eggplant to make five pairs to treat differently as far ...


5

I've had the best luck using the following method: Gently rub some salt on the eggplant and leave for a few minutes Dab the eggplant pieces with a paper towel to absorb the excess moisture. Microwave (I know, it sounds awful, but give it a shot) the eggplant for couple of minutes. This will partially cook the eggplant and also collapse the air pockets in ...


4

Another option is to simply lightly oil the eggplant with a pastry brush and bake or grill it, then add it to the rest of the dish as usual. It isn't the exact same dish, but it will still be good and substantially less oily. You could also bake the eggplant whole (poke a few holes and bake at say 375 until completely tender), then slice when done.


4

Eggplant should be wrapped in plastic and refrigerated. It will last 5-7 days this way. It can also be frozen 6-8 months with the following process: Wash eggplant, peel and cut into 1/3 inch slices; Blanch (plunge into boiling water) for four minutes in 1 gallon of boiling water to which 1/2 cup lemon juice has been added (to prevent ...


4

The varieties of the 2 eggplants shown in the pictures are not actually given, but to me the long variety looks like the Japanese/Chinese eggplant and the round variety looks like The Indian eggplant. By the way, there are many different eggplants out there. If you want to have a look, check out this: website. The Chinese eggplant has a thinner skin, more ...


4

Yes, it is to do with freshness - the fresher and younger the aubergine, the less bitter it will be. If you have an old aubergine, you could try peeling it, as the bitter compounds are concentrated just under the skin.


3

As @jmoeller says, slice and salt the eggplant. Preferably wait for an hour, but even 15 minutes takes out some. I usually just use a papertowel to remove bitter fluids and most of the water. If you then desire them fried, but not too much oil. Frying in the oven requires much less oil.


3

You should store your eggplant in a cool part of your fridge, in a plastic bag or (preferably) wrapped in plastic wrap. It should last for a good week like this. Alternately you can blanch and freeze it to store for 6-8 months however the texture will be different when you thaw it because the cell walls will have broken down some. If you go this route, I ...


3

I slice my aubergines in half lengthwise and prick both the skin and cut sides many times with a knife. Then grill them on a slightly oiled baking sheet, turning them over half way through. The slashes let more of the juices out. The skin should be very black and you can scoop the flesh away from the skin with a teaspoon.


3

Modern eggplants are bred to be less bitter, so if you are buying store bought eggplant you shouldn't have to worry about it. I've never noticed my eggplant being bitter, no matter how I prepared it. If you are using heirloom seeds (i.e. you are getting the eggplant from your grandmother who has been growing the same variety for decades), then you might want ...


3

This is really about water content, not flavor. Eggplant contains a lot of water, and there can be plenty left after baking or grilling. If you then make a mashed/pureed spread like this, that water could make it a lot more liquid than you want. That said, if you really thoroughly roast or grill the eggplant, you can get enough of the water out of it that ...


3

In Turkish cuisine the tradition is to peal the eggplant lengthwise in zebra stripes an inch wide and to slice the eggplant into thick wedges which are then soaked in very salty cold water for at least a quarter hour. Just before cutting smaller and cooking you squeeze out the salt water. This should help against them turning dark and bitterness.


3

Hello Alexander and welcome! All of the information I've seen about eggplants say that it is less bitter with cooking. So, if it is not bitter when raw, it should not get bitter when cooked. As you note, there are several ways to remove excess moisture and bitterness. Some of those would be salting, peeling, and removing the pith and seeds. However, most ...


3

I find that a small amount of acid helps prevent the ugly browning and "sliminess" that may occur, however many foods like eggplant, okra, etc. that rely mostly on their moisture for structure, tend to be the poorest performers. I've had more luck cooking certain vegetables like this in advance then refrigerating, than I have trying to prep in advance.


3

Spray them lightly with olive oil on both sides, add your choice of fresh herbs¹, put them on an oven shelf and bake them in the oven at 150°C (300°F) until you get the texture you want. Don't go above that T° as the smoke point for olive oil is 160°C. Disadvantage: It's not really frying, it's baking Advantage: no extra sodium! :-) ¹: I like a mix of ...


2

I leave my eggplant whole but prick it all over. I then roast it for about 55 minutes on 170 degrees c. You should turn it over about half way through the cooking process. Once cooked, you can remove the skin. As the previous writers said, the skin should be very black and wrinkly. Another alternative is to cook the eggplant on a BBQ grill (reduce the ...



Only top voted, non community-wiki answers of a minimum length are eligible