In Season: Eggplant
There aren’t many vegetables I don’t love, and it would be tough to narrow my favorites down to a top 10 list. If I had to, though, eggplants would definitely make the list. Friends often ask, “Are there ways to prepare them other than fried eggplant?” Yes, of course!
What, Where & When?
Eggplants are members of the nightshade family along with tomatoes and potatoes. Most folks recognize the classic teardrop shape and dark purple skin, but eggplants can also be round, long, fat and skinny and have white, black, white with purple stripes and pale lavender skin. The inner flesh is off-white and spongy with tiny edible seeds. Their season runs from July through October, and while they’re commonly grown throughout the world, most of the ones in the U.S. comes from Florida and New Jersey.
Nutrition Facts
Eggplants seem to be one of those love-’em-or-hate-’em veggies. They’ve certainly sparked all kinds of food folk lore through the years. Claims going back hundreds of years link them to insanity and leprosy and even call them an aphrodisiac. Myths aside, they’re a good-for-you, low-cal veggie. One cup of cooked eggplant has 2 grams of hunger-curbing fiber and only 35 calories. It also contains some iron, potassium, vitamin K and chlorogenic acid, a cancer-fighting antioxidant.
What To Do With Eggplant
An eggplant’s inner flesh is pretty mild, with a hint of bitterness. The skin is also edible, but can be a bit tough and very bitter. To remove some of the bitterness, you can salt cut pieces or slices and let them sit for 20 to 30 minutes (be sure to rinse well before cooking). In my experience, some eggplants are much more bitter than others; every once and while I come across a really bitter one (not my favorite). This may be a sign that they’re old.
You can bake, boil, roast, pickle or fry eggplant pieces. Their meaty texture works great in pasta dishes, casseroles and stuffed peppers. I often add diced cubes to stir-fry and grill thick slices with olive oil and balsamic vinegar for sandwiches. In my version of eggplant parm, I bread and bake the eggplant and instead of frying — this slashes the calories and fat by almost half! I also roast diced eggplant along with chunks of onion, pepper and garlic, throw it all in a food processor and puree for a sweet and savory eggplant spread, which you can use on sandwiches, wraps and dipping veggies and pita chips.
Shopping Tip: Choose eggplants with shiny and smooth skin. Pass on ones with wrinkles or brown spots. Once cut, the flesh begins to turn brown quickly so peel or cut the eggplant just before using. Eggplants don’t like super cold environments; store them in a cool, dry place on the counter for a day or two. They will keep a bit longer in the front of the refrigerator in a plastic bag.
- Eggplant Recipes to Try:
- Neapolitan Eggplant Parmesan
- Grilled Eggplant and Ricotta Crostini
- Eggplant-Couscous Rolls
- Grilled Eggplant Panini
- Babaganoush
- Cornmeal Crusted Ratatouille Tart
- Greek Caponata
TELL US: What’s the best way to cook up eggplant?
I'm a new eggplant convert and, believe it or not, have never tried it fried.
We love ratatouille, but even better is a casserole recipe in Deborah Taylor-Hough's "Frozen Assets Lite and Easy: How to Cook for a Day and Eat for a Month," which was recently reprinted.
There's a grouping of eggplant recipes that are delicious and can be made now (while you're drowning in eggplant) and frozen.
The casserole in question starts with soaking the eggplant slices in cider vinegar and involves an amazing sauce made from other garden produce that's abundant now. It's wonderful!
Persian cooking uses a lot of eggplant…… delicious!
I dislike peppers of any kind.Can you give me recipes without them in it.I like the taste of food.I hate hot I don't want to fill up on cheese are milk to get the burning out of my mouth.I know there are more like me that just don't say anything.all peppers give heartburn and an upset stomach.
Eggplant also has a reputation for putting women into labor – happened to my sister-in-law twice!!! I recommend it to all my pregnant friends who are ready to go!!
Eggplant is also one of my favorite vegetables. I love the recipe that is used at my favorite chinese resturant. Hot and spicy for sure. I enjoy a recipe that my Mother maid when I was a child where she would dip peeled sliced eggplant into an egg wash then fry until it was golden. Then she would place the rounds in a baking dish one layer at a time and put grated mild cheddar cheese topped with tomato sauce and diced onions. This was repeated three times. Then it was baked until the cheese and casserole was all bubbling good. We ate it with mashed potatoes and spooned the sauce over the potatoes. YUM.
Whenever I cut an eggplant open it turns brown. Why is that? It must have something to do with the airbut when my kids see it they refuse to eat it. . How do I know I have a fresh eggplant and not an old one that will only last another day or two?
If you soak it in salt water right away it will not turn brown. Works for me everytime.
I had an eggplant dish at a Greek resturant that was even better than eggplant parm. Unfortunately it was in D.C. and I've never been back. I would love to duplicate the dish. It had onions,maybe a little tomatoe and I'm guessing Greek seasoning. Any thoughts
I'm with you aabout disliking any kind of peppers! I usually just leave them out of any recipe that has them in, but sometimes feel like I need something else to replace the lost flavor. Altho to me the pepper flavor is NOT a loss – I even dislike their smell.
Hi Sandy:The arch typical Greek eggplant recipe is Moussaka (also claimed by the Greeks). Try it, you'll love it/ Then of course there is ratatouille which will help youuse up your zucchine, tomatoes, garlic and throw in an onion or two, why not. Every nationality has an eggplant dish including the Japanese. (Probably pickled.) They also make nice fritters: peel, chop up the inwards, boiled for a short while, drain, add breadcrumbs, make pancake style eggplant fritters and either deep fry or fry in shallow oil in a big frying pan. Probably can add onions, but then I use onions for everything except oatmeal. Buon appetito!
Please help on identifying other kinds of eggplant that are less bitter perhaps than our standard purple.
I tried to roast a very old eggplant for the sake of not wasting food. I had the most spicy and bitter vegetable I ever ate!
That's when I learned that old eggplant = bitter and nasty!
Eggplant sliced thin is fantastic on pizza1 Joined by tomato and cheese as it is, why not?
Eggplant (especially the small light purple asian variety) are delish by simply stir frying in olive oil garlic and ginger and then adding a little soy or teriyaki sauce….then be creative and eat alone, on rice, or add other veggies you love. Shrimp is also a good addition. YUM!
I use a lot of late summer produce in what I call faux-sagna. Saute big chunks of eggplant, zucchini, peppers, onions, tomatoes, garlic, your favorite italian herbs. Stir in cooked italian turkey sausage, then layer in a casserole with cooked whole grain fusilli or penne and fat free cottage cheese (you could use ricotta, but cottage cheese is cheaper and available fat free) Repeat layers as if assembling lasagna. Top with part skim mozzarella and a sprinkle of parmesan and bake.
As for bitterness… it's never been a problem. Choose smaller (younger) eggplant with smooth skin.
I have a great way to have eggplant and you will love it. This is a Lebanese dish that I grew up with and my husband loves it.
Skin egg plant and slice into 1-11/2 inch slices lengthwise (top to bottom), soak in salted water for 20 minutes to 1/2 hour (doing this they will absorb less grease)
Fry 2-3 egg plant in oil until browned well (no breading, just fry) Put on papertowel to drain grease.
Layer cake pan with fried eggplant.
Cover egg plant with 2 pounds fried hamburger, turkey burger, pork or my favorite ground lamb. This should include diced onions and salt, pepper and ground cloves to taste. (cooked at same time as meat)
Cover meat mixture with 1-2 cans tomato paste and add pine nuts to top.
Bake at 325 for 1 hour
Serve over rice w/vermicelli
Let me know if you have questions and I will be glad to help you
We LOVE eggplant. As real lovers we just cut in half lengthwise, score (careful not to pierce skin) rub with evoo, salt/pepper, put face down on grill – when skin is brown, turn. It's ready when you can see the juices bubbling. Yum.
I roast my whole eggplant on a grill or my toater oven.Then peel the dry skin.Mash it well.In a pan saute chopped onion,ginger and garlic and add tomatoes.Add spices as per taste"(I add Indian spices).Then Add mashed eggplant and salt.(green chillies add nice flavor).Garnish with Cilantro leaves.Serve with bread or rice.
I love, love, love eggplant. Cube it and saute with olive oil & garlic. Add tomatoes,salt/pepper and put this over spaghetti squash. Top with grated cheese and fresh parsley.
Yum
I Cut the smaller eggplants in half and brown them in a pan on the stove top, then put them in a casserole dish and add a can of small petite tomatoes with their juice, garlic and white wine and roast in the oven for 1 hour on 350!
That sounds great. And I happen to have an spaghetti squash and eggplant. I think I'll try it tonight.
While my large family loves eggplant dishes, there is one that is the most requested. Eggplant Boats ! Peel skin from eggplant and then cut in half, top to bottom. Scoop out the pulp and seeds until the wall of the eggplant are about 1/4" thick. Save the pulp and seeds for later. Dip the "boats" in a light batter and deep fry. Combine the saved eggplant pulp with your favorite meat (beef, shrimp, crawfish, etc….) and stuff the "boats". Sprinkle with bread crumbs, cheese, and bake on pan.
I love eggplant In fact I have a Restaurant called THE AMBITIOUS EGGPLANT I specialize in Eggplant come check it out if your in the Las Vegas, Nevada Area!!!! It's located on the strip inside The BELLAGIO!!!!
Question: Do you peel the eggplant before you saute it?? Or does it not matter…
try the japanese eggplant, they are smaller, skinnier and very tasty. the skin is much thinner and a lighter color purple. I personally find them not bitter at all.
If you're having the eggplant for dinner, slice, salt , put in a covered bowl and let it set in the fridge until time to cook. That will take away the bitterness.
Yummy….that sounds so good. I will cook it tomorrow. Thanks.
Try drying sliced eggplant (about 1/4 inch or a little more) in a dehydrator. You can season the slices to taste. Then freeze the slices and you can use the slices in sauces and other dishes in the winter. When dried they taste alot like mushrooms. We like them on homemade pizza too, just hydrate them a little first.
Eggplant Parmesan. Try as hard as he can my 'nothing but meat & potatoes' husband can't order anything else at our favorite Italian restaurant.
Does anyone have a recipe for eggplant footballs? I think it is steamed eggplant, breadcrumbs, parmesan cheese and basil that are pan fired in football form but I am not sure.
I lived in Iran for a short time long ago (!) before the Shah was overthrown, and the Iranians have delicious recipies for eggplant. I would like to contact someone from the Middle East who has these recipies, if possible.
I want to talk to you! I lived in Iran for a short time years ago, and I would like Iranian recipies for eggplant/ – Iranian cuisine is one of the best in the world!
wanted to know… 1-2 cans tomato PASTE? seems like a bit much? Is this right? thanks!
I actually made Lasagne with eggplant and soy . Got rave reviews!
I have found that freezing can also cut out some of the bitterness.
here's a bunch and they sound good
I wrote a similar article on this subject but you nailed it here.
Send a letter to Bon Appetit Magazine with the restraunt name and the dish, they post these in every issue of their magazine and you may be able to get the exact recipe from the restraunt.
Has anyone tried the fariy egplant, they are small and streaked light purple. This is my fav and the only place I have found it is the farmers market, but worth the trip. It has a thinner skin, less bitterness and I was even able to win my mother (who hates any type of squash) over just by sauteing it with garlic, olive oil and salt and pepper.
not really, slice the eggplant, sprikle it with salt and let it sit for 30 minutes, drain, and procede as plan, it work , I love eggplant, have used from a baby to and old eggplant, great.