Eggplant

Eggplant, also known as aubergine, is a versatile vegetable that is available year-round, but is at its peak from July to October. It is widely used in a variety of cuisines, including Mediterranean, Middle Eastern, and Asian. Eggplant can be grilled, roasted, sautéed, or used in stews and sauces. It has a unique, slightly bitter flavor and a spongy texture that absorbs flavors well.

Eggplant Synonyms

Aubergine
Brinjal
Guinea Squash

Eggplant Substitutes

Different Forms/Types of Eggplant

Diced

Eggplant cut into small cubes, commonly used for even texture and flavor distribution in dishes.

Frozen

Eggplant that has been blanched and frozen, providing long-term storage and ease of use.

Pureed

Eggplant blended into a smooth paste, used in dips like baba ganoush or as a base for sauces.

Sliced

Eggplant cut into slices, ready for immediate use in cooking or further processing.

Grilled

Eggplant cooked on a grill, offering a charred and smoky flavor.

Roasted

Eggplant that has been cooked in an oven or on a stove, offering a smoky, rich flavor.

Fresh Eggplant

Whole, unprocessed eggplants, ideal for grilling, roasting, or using in a variety of dishes.

How to Choose Eggplant

When purchasing fresh eggplant, look for ones that are firm, heavy for their size, and have smooth, shiny skin. The stem and cap should be bright green, and there should be no blemishes, tan patches, or bruises. For frozen eggplant, check for any signs of freezer burn or discoloration. It's also important to check the expiration date and ensure the product is stored in a cool, frozen place.

Cooking/Prep Tips for Eggplant

Eggplant, also known as aubergine, is a versatile ingredient that can be prepared in a variety of ways. It's important to note that eggplant can absorb a lot of oil during cooking, so to prevent this, you can salt the eggplant slices and let them sit for about 30 minutes before cooking. This process, known as 'degorging', draws out the moisture and helps to reduce the amount of oil the eggplant absorbs. Also, the skin of the eggplant can sometimes be bitter, especially in larger, older eggplants. If you find the skin too bitter, you can peel it off before cooking. However, the skin also contains a lot of nutrients, so it's a trade-off.

Shelf Life of Eggplant

Fresh eggplant should be stored in the refrigerator crisper drawer where it will keep for a few days. Avoid washing the eggplant before storing as moisture can lead to decay. If you have cut the eggplant, it should be stored in a sealed container in the refrigerator and used within a day or two. Frozen eggplant should be kept in the freezer and used within 8-10 months for best quality. Once cooked, eggplant dishes should be stored in a sealed container in the refrigerator and consumed within 3-5 days.

Recommended Brands for Eggplant

fresh eggplant: Melissa's

frozen eggplant: Birds Eye

grilled eggplant: Trader Joe's

Cooking Techniques for Eggplant

Grilling: Grilled eggplant has a smoky flavor that's perfect for summer barbecues. Slice the eggplant into rounds or lengthwise, brush with oil, and grill until tender and charred.

Roasting: Roasting brings out the natural sweetness of the eggplant. Cut the eggplant into cubes or slices, toss with oil and your favorite seasonings, and roast at 400°F (200°C) until tender and golden.

Sautéing: Sautéing is a quick and easy way to cook eggplant. Cut the eggplant into cubes or slices, heat oil in a pan, and sauté until the eggplant is tender and lightly browned.