Sautéed Eggplant with Honey Recipe - A Spicy Perspective (2024)

FAQs

What is the secret to cooking eggplant? ›

"When you lay them on the tray to roast, make sure they're in a single layer and give them enough room to roast properly. Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly," says Covarrubias.

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.

Most recipes for eggplant insist you salt it before cooking. Really? In most cases, that's just not necessary. After an extended series of experiments, I found you only need to salt eggplant if you're going to be frying it, and even then only sometimes.

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.

Heat 1/4 inch of grapeseed oil in a nonstick skillet over medium until hot enough for frying. The ideal temperature for frying eggplant is about 365-375 degrees F.

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.

Slice or chop the eggplant. Sprinkle evenly with salt. Transfer to a colander over a plate and set aside for 30 minutes to drain. This draws out the bitter juices.

Answer. Eggplant flesh will have tan to brown colored spots around the seeds. If this is the color you are referring to, it is edible. If the flesh is more brown than white, the eggplant may be spoiling and should be discarded.

If it's an extra-large eggplant, the vegetable could be older and the skin tougher, therefore, it's a smart idea to peel it. But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.

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.

What are two appropriate methods of cooking eggplant? ›

Fried or baked eggplant is delicious, but they are not the only ways to cook eggplant. Try it sautéed, stir-fried, grilled, or broiled.

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.

Before you cook

Before you start cooking an eggplant, you should get rid of any liquid residues and coat it well so it won't absorb oil. For this reason, slice your fruit (yes it's a fruit) and place it in a colander. Add a generous amount of salt and let it sit over the sink until all the liquids are eliminated.

"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.