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Questions tagged [eggplant]

Questions about selecting, identifying, storing, preparing, replacing or cooking with eggplant as a main ingredient.

1
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0answers
31 views

Do we really need to salt eggplant in order to remove the bitterness? [duplicate]

Do we really need to salt eggplant in order to remove the bitterness out of it, or will only peeling remove its bitterness?
1
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1answer
84 views

Is it necessary to peel aubergine?

Do we really have to peel aubergine before cooking? Or can we cook it without peeling?
9
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5answers
10k views

How to prevent eggplant having a tough or rubbery texture

I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal is for the eggplant to be very soft ("...
4
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2answers
842 views

Baked eggplant is bitter - is there a way to fix it?

Do I have to throw away bitter eggplant after I have baked it? Can something be done or do I have to throw it away?
1
vote
1answer
48 views

Reason for thickness of pepper\eggplant paste

When making pepper or eggplant paste (roasted then blended), the paste is very thick, even gel-like. Why is that? What ingredient in the fruit's cells thickens it so? Or is it a very low water-content?...
4
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6answers
4k views

How to fry eggplant with less oil?

Frying eggplant is somewhat tricky, as it absorbs oil like a sponge. I read some tricks like brushing egg white or flour on the eggplant slices before frying. None of these tricks are good enough to ...
1
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2answers
1k views

Preparing cut vegetables for the next day?

To speed up lunch cooking, I'm considering pre-cutting some veggies the day before. I often do quick meals with zucchini and eggplant and both do seem to be not too well suited for cutting and then ...
1
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4answers
374 views

What parameter is best to increase - time or temperature?

I'm heating frozen eggplant parmesan in a toaster oven at 400 degrees for 40 minutes, as specified, but it's not coming out hot enough. Which parameter - time or temp - should I try to increase first ...
0
votes
2answers
7k views

How do I cook any recipe with frozen eggplant?

Four days ago I cut the ends off of a one pound eggplant, sliced it lengthwise, spread 1/4 tsp. of salt on each half, and left at room temperature (approx 65 degrees) for five hours. Then I soaked up ...
3
votes
1answer
958 views

Could a non-bitter eggplant become bitter after cooking?

I've seen a couple of questions here, that touch the issue of aubergine bitterness: How do you make sure aubergine doesn't go bitter when cooking? Rubbing eggplants in salt But nobody writes about ...
0
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1answer
348 views

How to preserve eggplants/brinjals?

How can eggplant be preserved? I would like to preserve it for a month or more, if possible.
3
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2answers
458 views

How to cook the eggplant in trader joe's eggplant roll style?

I want to learn how to make similar style eggplant roll. I cook eggplant many times, but I have no clue how to make the eggplant moist but not wet. I see the eggplant in trader joe's eggplant roll, it ...
2
votes
1answer
591 views

Can you prepare eggplant by salting, then baking, then finally rinsing?

In normal eggplant preparation, you salt and rinse first. However, when the eggplant is baked, it continues to release water. This leads me to believe that I could achieve a less bitter and tastier ...
2
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3answers
21k views

Is it possible to freeze Eggplant Parmesan? If so, better to freeze before or after baking?

I made a delicious eggplant parmesan dish last night and now my wife wants to repeat it and then freeze it for another occasion. What's the best advice for freezing it? Is it better to freeze it ...
6
votes
1answer
924 views

Roasting an eggplant for “Neapolitan Eggplant Parmesan”

I found this Neapolitan Eggplant Parmesan recipe, which lists roasted eggplant slices as an ingredient. I'm guessing that I wouldn't want to roast it so that it is all mushy as one might do for other ...
2
votes
2answers
2k views

How do I roast eggplants without a gas stove?

There is an Indian dish that requires roasting eggplants on high heat directly on a gas stove until charred, like this: Here's a recipe for the dish. Everything else is fine but I do not have a ...
1
vote
0answers
52 views

Pre-salt eggplant to improve taste? [duplicate]

Possible Duplicate: Rubbing eggplants in salt I've heard that salting an eggplant (aubergine) before cooking/frying it is necessary not only to reduce the amount of liquid in the result but also ...
5
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4answers
2k views

How do you make sure aubergine doesn't go bitter when cooking?

Sometimes aubergine and courgette tastes fine when cooked as is, but other times they are so bitter that they're almost inedible. I've tried dry salting and leaving the slices in salt water beforehand ...
2
votes
2answers
391 views

After you bake eggplant, is it fine to not drain the water?

An eggplant can be baked or grilled; then you peel it. I read that you have to drain it then (e.g. in a colander), even overnight. What if you don't drain the water-does the taste change considerably? ...
2
votes
1answer
5k views

Is there a difference in the taste/seeds of egg-sized eggplants, and long and slim eggplants?

Is there a difference in the taste/seeds of egg sized eggplants or brinjals, and long and slim eggplants or brinjals? They are different in shapes. Is there any other "known/visible" difference?
3
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4answers
6k views

What are purple small Brinjals called in English?

There are white and green Brinjals too. Are the purple ones known by some special name?
13
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5answers
4k views

Rubbing eggplants in salt

I saw somewhere they rubbed sliced eggplants in salt and leaving them out up to an hour before putting them in the oven. From what I understood it had to do something with the eggplant's bitter taste.....
6
votes
2answers
32k views

What to do with an aubergine (eggplant) that has gone brown inside?

Sometimes an aubergine that looks fine on the outside has brown meat in the center. Is the aubergine still edible and will it taste ok? Or should I cut away the brown bits or chuck away the whole ...
2
votes
2answers
18k views

What can I do with under-ripe eggplant?

The eggplant in my garden was doing very well up until a hard frost a couple of days ago (it's late December, and this was inevitable). Some of the plants died and I picked the eggplant. I have ...
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3answers
354 views

What is the 'cleanest' way to roast eggplants indoor?

Whenever I've tried to roast eggplants on the oven, it takes more time to clean than to cook. Any suggestions?
3
votes
3answers
508 views

What do you call the eggplant cultivar commonly found in American grocery stores?

In this question of mine I didn't know what to call the specific type/species of eggplant that is commonly found in American grocery stores. What is this called? It looks like:
4
votes
1answer
23k views

Can a “regular” eggplant be substituted for a chinese eggplant in a recipe?

I'm going to attempt this hot and sour chinese eggplant recipe which calls for chinese eggplant. However, I only have a "regular" eggplant that you find in the typical American grocery store. Can ...
9
votes
4answers
11k views

What is the name of this eggplant dish that is similar to lasagna?

When I was at school I made an dish that was like a lasagna but replaced the pastry with Eggplant. It also had sliced bocconcini (I think) and was tomato based. Just wondering if anyone knows the ...
8
votes
2answers
6k views

How should eggplant be stored?

I don't know if I should put it in the refrigerator or the pantry. Does it go in the crisper?
8
votes
3answers
1k views

How to make eggplant less oily?

I like to make this recipe with thin spaghetti, Eggplant, fresh tomatoes, and mozzarella. 1 pound of eggplant is sauteed in 1/4 inch deep vegetable oil. When the meal is done it's too oily for my ...
2
votes
5answers
23k views

How to drain zucchini and eggplant

I am making a dish that involves roasted vegetables and couscous. I have often found, though, that the zucchini and eggplant are unpalatably watery after roasting them. I have read that if you salt ...
10
votes
6answers
3k views

Preparing eggplant with less oil

I love cooking with eggplant (or aubergine/brinjal in your specific English flavor). However to get rid of the bitter taste and slightly spongy texture, I end up using huge amounts of olive oil, ...
7
votes
4answers
1k views

My Baba Ghanoush is too watery

I tried cooking Baba Ghanoush for the first time and though tasty I didn't quite get the expected results. It was watery instead of creamy like the ones I had had. I used equal parts of eggplant and ...