How To Cook Eggplant

Many cooks are wary of cooking eggplant, often under the misconception that it is a finicky vegetable requiring many steps to prepare and can result in a bland, bitter, or mushy mess. But, fear not, it's not as difficult as it seems.

Eggplant is a vegetable with a creamy-dense texture making it a perfect vehicle for baking, frying, breading, sautéing, pureeing, and more. With its endless varieties in color (purple to white), size (large to small), shape (portly to slender), and flavor (savory to sweet), there’s no end to the recipes you can use. Before we get cooking, let’s learn how to properly pick and prep this lovely vegetable.

How To Pick And Prep Eggplant

Though eggplants are available year-round at most grocery stores, their peak growing season is July through October. 

Like picking any vegetable, you want to choose an eggplant free from blemishes and soft spots. Look for a firm and glossy skin, and a green and mold-free stem. The eggplant should feel hefty in your hand and give a slight bounce back when you press it lightly with your fingers. 

For a less bitter end product, choose smaller, younger eggplants. Most of us are familiar with the large, pear-shaped, purple eggplant, known as the globe or American eggplant. However, many different varieties are now widely available from the small and sweet Italian, to the long and slender Chinese and Japanese eggplants, and green, white, or even striped eggplants. 

Once you bring your eggplant home, you can keep it in the fridge for about five days.

Can You Eat Eggplant Skin?

Some folks think you must peel an eggplant before cooking it – however, it's actually not necessary.

The skin is edible and packed with vitamins. It also adds beautiful color to dishes and helps to keep the shape of your slices after cooking. It's important to pick medium-sized, fresh eggplants. The skin on older, larger eggplants can be quite bitter. 

If you’re using up the last eggplant from the garden or the back of the refrigerator, go ahead and remove the skin with a vegetable peeler to ensure a sweet end result. While you’re at it, make sure to remove any dark, bruised flesh or portions with brown seeds, as this can also lead to bitter flavors and unpleasant textures.

Salting Eggplant

To salt or not to salt, that is the question: There are as many opinions on salting eggplant as there are cooks in the world. True, as well as adding flavor, salting does draw out excess bitter juices (which is helpful when cooking older eggplants), and firms up the flesh for cooking. 

But depending on the variety of the eggplant (many selections now available have been grown to be less bitter), and choosing smaller eggplant, it’s not really necessary. Plus, salting eggplant adds a number of steps and time to your prep work. 

How to salt eggplant

1. Cube or slice the eggplant, then salt it generously (we prefer kosher or French sea salt). Note: If you do want to salt, you should do so before cooking the eggplant.
2. Let it sit in a colander in the sink or bowl to catch the excess moisture, for 30 minutes to one hour.
3. Make sure to rinse the salt off well and dry the eggplant between paper towels or clean dish towels before cooking. 
   

Different Ways To Cook Eggplant

Now that you know how to pick and prep your eggplant, it's time to consider what recipes you're making and how to cook your vegetable. From air frying to grilling, there are many ways to cook eggplant.

Air Frying Eggplant

If you have an air fryer (and love to try new recipes with your appliance), then this is a great method for minimal fuss:

How to air fry eggplant

1. Cut eggplant into cubes or slices.
2. Place pieces in a single layer, in a preheated air fryer at 400°F.
3. Cook for about 20 minutes, flipping it halfway through. 
4. Cook the eggplant in batches, so the pieces don’t get soggy. For a crispy crust, lightly oil or spread slices with mayonnaise, then cover them in breadcrumbs before cooking.
   

Baking And Roasting Eggplant

You can bake sliced or cubed eggplant in the oven according to your recipe:

Baking And Roasting Cubed Eggplant

1. Cut eggplant into cubes, and toss them in oil.
2. Spread cubes on a baking sheet.
3. Roast them in a 450°F oven until tender, about 20 minutes. 

Baking And Roasting Whole Eggplant

You can also roast an eggplant whole until the skin wrinkles and the flesh collapses:

1. Prick the skin a few times, then transfer it to a baking sheet.
2. Roast for 45 to 60 minutes.
3. Scoop the flesh from the skin to turn it into creamy dips and spread.
   

Frying Eggplant

Frying eggplant gives it a crisp, golden exterior and tender center.

How to fry eggplant

1. Cut eggplant into slices.
2. Dredge eggplant slices in mayonnaise, beaten eggs, or spray with oil, then cover with breadcrumbs.
3. Heat a bit of oil in a skillet over medium-high heat, and cook until golden and tender. Be careful not to crowd the pan otherwise your eggplant will steam instead of crisp. 

Grilling Eggplant

Because of its meat-like texture, grilled eggplant makes a great vegetarian substitute at cookouts. Plus, eggplant soaks up that delicious smoky aroma, making for a super savory dish: 

How to grill eggplant

1. Slice your eggplant with the skin on (this will help it keep its shape).
2. Brush it lightly with oil.
3. Grill over a hot flame until the flesh is tender and you have beautiful char marks, about 5 minutes per side.
   

Sautéing Eggplant

This is a quick way to cook eggplant for adding to stir-fries, stews, and curries:

How to sauté eggplant

1. Cut eggplant into cubes or slices.
2. Heat a saute pan over medium-high heat with a tablespoon or two of oil (you may have to add more as you cook).
3. Add eggplant to the pan.
4. Continue to cook, tossing the pan veggies, until the eggplant is brown and tender, about 5 minutes.
   

Favorite Southern Eggplant Recipes

• Eggplant Parmesan With Feta
• Eggplant Rollups