A Complete Guide to Eggplants -- Why You Should Not Fear The King of Vegetables

By kowshi


The mighty eggplant is the most underrated vegetable in the market, hands down. Especially when you consider it's always available, cheap, versatile and absolutely delicious. For centuries it was considered poisonous an inedible and was even thought to cause leprosy and cancer. Now we know very well that all that is totally false and can enjoy this marvelous ingredient in various ways. Same with most ingredients, those who are self-proclaimed eggplant “haters” have most likely yet to encounter a properly treated eggplant.

Let's find the perfect eggplant!

What To Look For:

The skin has to be shiny and smooth, with no blemishes or scrapes. The green top should look vibrant, young and not brownish, bruised or dry. Size does not matter here too much, There is little correlation between size and taste. Go for medium if there's a choice.

What To Feel For:

The flesh of the eggplant should be hard and firm when you press it. Soft flesh will indicate old age, and therefore bitter taste once you cook it. Look for an eggplant that is heavier than it looks.

How to Care For:

Eggplants don't store well and are generally sensitive to cold. Therefore they don't refrigerate well. It is best to use it as soon within a day or two.

To reduce bitterness, eggplants should be salted before cooking. Slice it and salt generously. Set aside for 30 minutes. Use a paper towel to wipe down the moisture that surfaced.

Cook it!

Slice the eggplant in half, lengthwise. Score the flesh about 1/2" deep in diamond shape lines. Brush heavily with olive oil, season with salt. Place in a pan lined with parchment paper and roast in a 425 degree oven for 20-30 minutes, or until flesh thre flesh is soft and charred. Place on a serving platter, top with goat's milk yogurt, olive oil, lemon juice and chopped mint. Optional: chopped red chile pepper. Serve with warm bread.

For more cooking suggestions and fun tips, check out the recipes page, or message me here.

Eggplant's Best Friends:




Sheep/goat milk feta/yogurt.

Leafy herbs (basil, mint, parsley).

Lemon juice.

Happy cooking!!