Easy Eggplant Recipe (One-Pan Dinner) - Alyona’s Cooking (2024)

FAQs

What is the secret to cooking eggplant? ›

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

When it's cooked, “it should turn fully tender, all the flesh should be somewhat custardy. If you have to, hammer it a bit, knock it around, let it start to collapse.” When you're roasting eggplant, like in YuChen's recipe, “make sure you give them enough space so they can cook evenly,” she says.

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

Salting: Salting removes excess liquid and some of the bitterness. Today's eggplants are bred for mildness, though, so it's not as important as it used to be (if you are frying eggplant, salting will ensure a creamy texture and rich flavor).

Conventional wisdom has you salt the slices to draw bitter liquid out of the eggplant. Once the slices have sat for about a hour, you're suppose to rinse them under cool water to remove any excess salt and then proceed with your recipe.

You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather. Watch out for the opposite as well: Eggplants when cooked for a long time may turn mushy.

How to prep an eggplant. One of the secrets to cooking tender-but-never-mushy eggplant is salt. First, Stilo cuts her eggplant into the desired shape (rounds, cubes, planks, etc.), and then sprinkles the eggplant evenly with a generous amount of salt.

Can undercooked eggplant make you sick? A. No, undercooked eggplant won't make you sick when consumed in moderation. While the leaves and petals can be hazardous, the eggplant is safe to eat raw or cooked, and the chemical solanine, which some people are sensitive to, is only toxic in large doses.

Brining adds flavor and texture to eggplants. "Mix spices and salt with water, then soak sliced eggplant in the brine for 30 minutes before cooking.

Soak it in milk.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

What is eggplant good for in the body? ›

The fiber, potassium, vitamin C, vitamin B-6, and antioxidants in eggplants all support heart health. A review published in 2019 suggested that eating foods containing certain flavonoids, including anthocyanins, helps reduce inflammatory markers that increase the risk of heart disease.

You'll need 30 minutes at the minimum, but you can leave them up to an hour and a half. Watch for moisture beading up on the eggplant, which is what you want. Rinse the salt off. Run the eggplant under water for a minute or two, making sure you get most of the salt off.

Whether you're working with slices or chunks, all you have to do is generously season the exposed areas of the eggplant with kosher salt, and place them on a plate or sheet pan lined with paper towels to help soak up the moisture that comes out.

However, eggplants also contain a substance, solanine, which is used to defend themselves against fungi and insects. It is precisely on this substance that the bitter taste of the eggplants depends. To eliminate it, the most common methods are soaking in water and vinegar and the salt technique.

"You want the eggplant to cook quickly so it does not get mushy, or 'mushad' (pronounced 'moo-shad' aka 'mushy, gross, not delicious!') , as we in the TODAY kitchen say," Stilo said. Roast the eggplant, tossing or flipping halfway through, until it's golden brown and tender. Bake time will vary depending on the size.