How to Cook Egg Plant?

There are several methods to cook an eggplant. To correctly prepare the vegetable, it must be cooked appropriately. Peeling, dicing, and salting the vegetables will prepare them for cooking. In a colander, let them soak for about an hour. Next, squeeze them to remove more moisture. As a result, the eggplant will become less greasy. The vegetables should then be thoroughly cooked in the microwave or oven. Eggplant

What is Eggplant?

A member of the nightshade family of vegetables, including tomatoes, okra, and zucchini, eggplant grows in various forms and hues and does best in hot areas and the summer. They can be as small as two-inch globes or as enormous as 12-inch-long, more rectangular, and tubular varieties. All species of eggplant have edible seeds, which makes them very simple to prepare.

In addition to the Mediterranean, Africa, Latin, and Central America, North America, the Caribbean, and all of Europe and Asia, eggplant is a delectable food appreciated by vegetarians and meat eaters worldwide. This extra-friendly vegetable has endless potential and is worth getting to know more about, and its flavor profile lends itself to almost any cooking.


Salting the eggplant before cooking is a terrific method to achieve the creamiest texture. Sliced eggplant should be placed in a strainer and allowed to drain for 60 to 90 minutes. The bitterness will be eliminated, and the eggplant will become creamier. This advice is constructive if you use larger eggplants because they tend to be more bitter. Grilling the eggplant is an additional simple technique. After examining, season with salt and cook for three to five minutes.

It’s crucial to buy ripe eggplant to ensure that you’re making a great dish. A ripe eggplant can be recognized by its uniform color and weight. When pushed, a ripe eggplant will leave a mark on your finger. Smaller eggplants have fewer seeds and are sweeter and less harsh. You can use a vegetable peeler or paring knife to remove the skin to stop this from happening.


Aside from other advantages, salting and eggplant will reduce its excessive moisture content and remove air bubbles. Additionally, it helps eggplant become firmer and less likely to absorb oil. Additionally, it aids in the form and preservation of slices. Salted eggplants are also more creamy in texture, which makes them perfect for preparing eggplant parmigiana. However, the benefits of salting eggplant are far more nuanced than that. Some of them are as follows:

To start, try to push out as much moisture as possible. The eggplant will get firmer by pressing out part of the water, but it will caramelize better using this technique. Additionally, it will stop the eggplant from heating, intensifying its flavor. Additionally, this method of cooking other veggies will result in a crunchy shell. Both whole and diced eggplants respond well to this technique, both cooking methods are compatible with it, and the outcomes are excellent.


If you’re unsure how to prepare eggplant, follow this simple step-by-step tutorial, and you’ll be frying, stewing, or sautéing this multipurpose vegetable in no time. Start by bringing olive oil into a big skillet to medium heat. Cook the eggplant for 15 minutes, stirring frequently. After that, constantly stir for an additional 3 minutes while cooking the tomatoes and anchovies in the skillet. When ready to serve, toss in the parsley.

It’s essential to remember when sautéing eggplant that it absorbs oil in the first few minutes and then rereleases it as it cooks. Since tomatoes may release some fat as they cook, you can include them. Salt should also be added at the end of cooking because it will improve flavor and prevent the eggplant from being mushy or soggy. Think about the Asian influences on the food when selecting a seasoning. Use sesame oil to provide an Asian taste to the dish, or use garlic and onion powder to flavor it without actually adding any.


You have likely questioned how to microwave eggplant. Avoiding oil is the solution to this problem. Eggplant can be microwaved for one minute after being cut in half, and slices can then be dipped in the sauce for a dish fit for a restaurant. But how can you keep the eggplant from scorching while avoiding oil? Learn how to microwave an eggplant by reading on. Here are a few pieces of advice. Other ways to prepare this vegetable are listed below.

Slice the eggplant and spray it with oil to prepare it for the microwave. Put eight slices of eggplant on a spherical dish or microwave-safe tray. Cover the word in the microwave for three to five minutes on HIGH. Remove the stem and skin from the eggplant when it has finished cooking. The flesh can then be included in your dish. You can prepare up to four meals at once, depending on the size of your eggplant. You can microwave eggplant in batches if you want to prepare a larger quantity.

How to Cook Egg Plant?

Is it necessary to peel eggplant before cooking it? Not you. Although it can be harsh on larger eggplants, the skin is entirely edible. For skillet frying or braising, the nutrient-rich skin of your eggplant can usually be left on if it is young, tender, and on the small side. If not, peel the skin before slicing or cubing the flesh.

The flesh should be smooth, creamy, and spotless. Remove any black or bruised areas and browning seeds because they may be bitter and unpleasant to the touch.

Leave the skin on if you’re roasting the eggplant whole in the oven or on the grill. After it has finished roasting, let it cool before removing the flesh.

The vast, dark-purple globe eggplant is the most popular type. Look for stems with clean, shiny, smooth skin free of blemishes. The fruit should feel substantial in your hands (eggplant is a berry!). Additionally, the skin should be firm, yield slightly when you press it, then bounce back. When not in use, keep your eggplants in the crisper of your refrigerator for up to five days; any longer, the eggplant will start to taste harsh.


  • 1 pound apiece for two medium eggplants
  • Olive oil, 1/4 cup
  • 3/4 teaspoon sea salt
  • 12 teaspoons of garlic powder
  • Black pepper, 1/4 teaspoon


  1. Set the oven to 400 degrees Fahrenheit (204 degrees C).
  2. Cut circles out of the eggplant about half an inch (1.25 cm) thick. Remove the leafy end once you have finished slicing, so you have more to hold onto.
  3. Place the eggplant slices in a single layer on a large baking sheet. Add a drizzle of olive oil. Add black pepper, garlic powder, and sea salt to taste. Olive oil, salt, garlic powder, and pepper are repeated on the other side.
  4. Slices of eggplant should be baked for 30-35 minutes, or until tender and golden.

Do you Peel the Eggplant Before Cooking?

While the skin of a little, young eggplant can be eaten, the skin of a larger, older eggplant should be peeled since it turns bitter. When in doubt, peeling the eggplant before cooking is the correct response. Trim the eggplant’s top and bottom first, taking care to get rid of any stems or leaves. Peel off the thick skin if desired.

Then cut into rounds between 1/2 and 1 inch in diameter. Each slice of eggplant should be liberally salted with kosher salt and placed on a baking pan lined with paper towels. Even though the skin of the eggplant is edible and packed with antioxidants, peeling is still a simple process if you’re making soup, baba ganoush, or any other dish that calls for peeled eggplant.

An eggplant’s peel is entirely edible. The peel, however, could become bitter and harsh as the eggplant matures and gets bigger. Because of this, people frequently peel larger eggplants, whereas smaller eggplants are just fine without the peel. A member of the nightshade family, eggplants. Alkaloids found in nightshades, such as solanine, have the potential to be hazardous, and these plants are shielded by solanine while they are still developing. Eating the leaves or tubers of these plants might result in symptoms like cardiac arrhythmias, nausea, and vomiting.

Why do you Soak Eggplant Before Cooking?

Like a sponge, eggplant absorbs the milk into the fruit’s flesh. The bitterness is eliminated, leaving only a creamy and fruity finish. The most straightforward approach to lessen the irritation of your eggplants is to remove and discard the fruit’s seeds. Salting: Salting helps to cut down on offense and extra fluids. However, because modern eggplants are mild, it is not as crucial as it once was (if you are frying the eggplant, salting will ensure a creamy texture and rich flavor). For slices, cubes, or planks of eggplant, use this technique.

Slice the eggplants lengthwise into 1-inch thick slices after removing and discarding the stems. Place the pieces in the salt water and press them beneath the brine with a plate. For 30 to 60 minutes, let soak. You may have a question if this is your first time preparing eggplant for cooking, and the quick response is no. Because eggplant growing techniques have improved, it is frequently unnecessary to salt eggplant. For most recipes, I slice up the vegetable and start cooking!

Can you Eat a Raw Eggplant?

Fortunately, the response is yes! While the eggplant is safe to eat raw or cooked, the leaves and flowers can be harmful. Solanine, a chemical that some people may be sensitive to, is only toxic in large doses. Even though raw eggplant can be eaten, it usually tastes better when cooked. While eggplant can be prepared and processed in various ways to give it varied textures, raw eggplant is simply an eggplant that has not been cooked. Antioxidants included in eggplant, such as vitamins A and C, aid in preventing cell deterioration.

Additionally, it has a lot of polyphenols, which are organic plant molecules. If you have diabetes, these chemicals may improve how well your cells process sugar. One vegetable that must be prepared is eggplant because eating it raw can disturb your digestive system due to a chemical in it. Many people believe that eating vegetables raw is preferable to cooking them because there is less processing, oil, and salt used. Tomatoes, peppers, and eggplants are examples of nightshades that have a negative reputation. Nightshade has a menacing sound even in its name. Some people have reported experiencing gastrointestinal problems, aches, and pains from nightshades.

What does Eggplant Taste Like?

Similar to summer squash or zucchini, eggplant has a flavor that is mild, sweet, and soft with a faint vegetal bitterness. Whatever is used to prepare the eggplant will impart its taste to the dish. When cooked, its texture melts in your mouth from being stiff and spongy when raw (especially fried, smoked, or braised).

Age-related loose, wrinkled skin and potentially more bitter flesh are signs of these eggplants. Smaller eggplants are typically sweeter and more tender, have fewer seeds, and have thinner skin. When choosing an eggplant, lightly touch the skin with your finger. It is ripe if a faint imprint is left. If there is excessive giving, it is too old and will be sour.


To start roasting the eggplant, poke several holes in it with a fork and set it over a gas flame. Make sure to flip the dish over halfway through cooking to ensure that the edges crisp up. For even charring, lay tin foil over the heat. Olive oil, salt, and pepper should be applied to the sliced eggplant. After roasting for around 30 minutes, it will soften and caramelize.

If you wish to present it as a main dish, you can serve it with just about anything. It works wonderfully as a side salad and pasta dish. The roasted eggplant has a beautiful texture and is an excellent side dish. If you’re serving it as a side dish, place a few pieces on a serving platter and serve. Consider spreading a delicious little sauce over a tiny amount of the eggplant if you’re doing it to guests.