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How to Cook with Sweet Potatoes,How to Cook with Sweet Potatoes

Eggplants, also known as aubergines, are versatile vegetables that are perfect for grilling, roasting, frying, or even baking. Their mild flavour and spongy texture absorb whatever they are cooked with, making them ideal for a variety of dishes, from hearty stews to light salads. Here's your guide to cooking with eggplants, including tips on storing, preparing, and cooking.

Recipes

A classic Italian dish that layers crispy fried eggplant slices with marinara sauce and melted cheese.

Ingredients:

  • 2 medium eggplants, sliced into rounds
  • 1 cup breadcrumbs (or panko)
  • 1/2 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 eggs, beaten
  • 1/4 cup flour
  • Olive oil for frying
  • Fresh basil for garnish

Method:

  1. Preheat the oven to 180°C.
  2. Dip each eggplant slice in flour, then dip into the beaten eggs, and finally coat with the breadcrumb-Parmesan mixture.
  3. Heat olive oil in a large pan and fry the eggplant slices for about 2-3 minutes on each side until golden and crispy. Drain on paper towels.
  4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer fried eggplant slices, more sauce, and mozzarella cheese.
  5. Repeat the layering until all eggplant slices are used, finishing with sauce and cheese on top.
  6. Bake for 20-25 minutes, until the cheese is melted and bubbly.
  7. Garnish with fresh basil before serving.

A quick and flavourful stir-fry using Chinese seasonings that pair perfectly with tender eggplant.

Ingredients:

  • 2 Asian eggplants, sliced into bite-sized pieces
  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp rice vinegar
  • 1/2 tsp chili flakes (optional for heat)
  • Spring onions for garnish

Method:

  1. Heat the oil in a large pan or wok over medium-high heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
  2. Add the eggplant pieces and stir-fry for 8-10 minutes, until they start to soften and brown.
  3. Stir in the soy sauce, oyster sauce, sugar, rice vinegar, and chili flakes (if using). Continue to cook for another 3-4 minutes, stirring frequently until the sauce thickens and the eggplant is tender.
  4. Garnish with chopped spring onions and serve with steamed rice.
  5. Add some protein to this dish if you wish e.g. minced pork, beef or chicken

A sweet and savoury miso glaze is brushed on grilled or roasted eggplant in this popular Japanese dish.

Ingredients:

  • 2 Asian eggplants, halved lengthwise
  • 2 tbsp white miso paste
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 1 green onion, finely chopped

Method:

  1. Preheat your grill or broiler to medium heat.
  2. Score the cut side of the eggplant halves in a crisscross pattern. Brush with a little sesame oil and place on the grill or broiler for 5-7 minutes, until tender.
  3. In a small bowl, mix the miso paste, mirin, sugar, soy sauce, and sesame oil to form the glaze.
  4. Once the eggplant is tender, brush the miso glaze over the cut side and cook for an additional 2-3 minutes, allowing the glaze to caramelise.
  5. Garnish with sesame seeds and green onions before serving.

How to store eggplant:

  1. Whole eggplants: Store whole, unwashed eggplants in a cool, dry place at room temperature. Avoid refrigerating them unless absolutely necessary, as cold temperatures can damage their texture. Whole eggplants are best used within 3-5 days of purchase.
  2. Cut eggplant: If you've already cut the eggplant, wrap the pieces in plastic wrap or place them in an airtight container and store them in the refrigerator. They will stay fresh for about 1-2 days.
  3. Freezing eggplant: Eggplant can be frozen, but it requires blanching first. Slice the eggplant into your desired size, blanch it in boiling water for about 2 minutes, then immediately transfer it to an ice water bath. Drain, pat dry, and store in freezer-safe bags or containers for up to 6 months.

How to cook with eggplant:

Eggplants are incredibly versatile and can be prepared in many ways. Here are a few tips for cooking with eggplant:

  1. Salt before cooking: Eggplant has a tendency to absorb a lot of oil when frying. To prevent this, slice the eggplant, sprinkle it with salt, and let it sit for about 30 minutes. The salt draws out excess moisture, helping the eggplant become less spongy and greasy. Afterward, rinse off the salt and pat the slices dry with a towel.
  2. Grilling: Eggplant grills beautifully, especially when brushed with olive oil and seasoned. Slice it into thick rounds or lengthwise and grill over medium heat for about 5-7 minutes on each side until tender and slightly charred.
  3. Roasting: Roasting eggplant is another great method that intensifies its flavour. Cut it in half or into cubes, drizzle with olive oil, and roast at 200°C (400°F) for 25-30 minutes, flipping halfway through, until golden and tender.
  4. Frying: When frying eggplant, it's important to use enough oil to coat the pieces. Sliced eggplant can be coated in breadcrumbs or flour for extra texture. Fry until crispy and golden, about 3-4 minutes per side.
  5. Baking: Eggplants are often used in casseroles and baked dishes. Slice the eggplant, layer it in a baking dish with sauce or cheese, and bake at 180°C (350°F) for 20-25 minutes until tender.