Eggplant Cooking Tips

HEALTHY COOKING TIPS FOR EGGPLANT

Long prized for its deeply purple, glossy beauty as well as its unique taste and texture, eggplants are now available in markets throughout the year, but they are at their very best from August through October when they are in season.

Choosing Eggplants

• There are a number of different types of eggplant including Italian, Japanese, Indian and Chinese varieties. 
• The most common variety of eggplant available is the large, dark-purple globe eggplant. 
• Look for smooth, shiny skins with fresh-looking stems and no blemishes.

Cooking Tips and Measures

• Eggplant can be cooked using several methods, such as frying, stir-frying, grilling, broiling, baking, and roasting. When cooking eggplant be sure to cook it thoroughly.
• Because the eggplant is bitter, after slicing the eggplant, soak the eggplant in heavily salted water. Rinse with cold water and pat dry. This will remove much of the bitter taste. 
• Once cut, eggplant flesh will begin to darken with exposure to air. A saltwater bath or a brushing of lemon juice will keep the flesh light.
• Eggplant may be microwaved to remove excess water. Microwave slices on high for 4 to 6 minutes, remove, cover and let stand for a minute or two. Use paper towels and press lightly to soak up the water.
• Eggplant skin and flesh is extremely absorbent to oil and other ingredients. This make is perfect for stuffing or in sauces, soups, and casseroles.

Cooking Methods for Egg Plants

• Grilling- Lightly brush slices of prepared eggplant with oil and grill under a medium flame for about 8 minutes each side.
• Frying Eggplant- The flesh of Eggplant is very sponge-like and will soak up juices and oils. Coat slices with flour, beaten egg, and bread crumbs to avoid soaking up too much oil. Let breaded patties dry for half an hour in the refrigerator before frying.
• Whole Roasting Eggplant- Pierce the skin of the whole eggplant with a fork to prevent it from bursting while cooking. Coat a baking dish with cooking spray or lightly grease. Place eggplant in the baking dish. Place in an oven preheated to 350°F. Roast for 45 to 60 minutes, turning once through cooking time. Roast until eggplant is very tender when poked with a fork. Cooking time will vary depending on the size of the eggplant. Remove from the oven and allow to stand until cool enough to handle. Peel the skin from the eggplant and then slice, chop or blend for desired use.