Microwave it first. Before hitting the stovetop, give cubed and sliced eggplant pieces a spin in the microwave. Pre-cooking the eggplant (in a single layer, on a paper towel-lined plate) for about five minutes helps collapse the spongey structure, which will prevent it from absorbing quite so much oil.
How do you cook eggplant so it’s soft?
As an alternative to grill-roasting, pierce the eggplant in several places and roast it whole and unpeeled on a baking sheet at 350°F until it’s quite soft and starting to collapse, almost an hour. Peel and drain it as you would for grill-roasting.
How do I improve the texture of my eggplant?
Tame the texture.
This means that when you’re cooking them, you’ll need either a lot of time or a high heat to mellow out the temperature. The best way to do this is by a long roast in the oven, a grill at high temperature, or a stovetop slow cook like ratatouille (Pixar got it right!).
How do you cook eggplant properly?
Eggplant is about 80-90% water, so when you put them in the oven they need space to evaporate all that water and caramelize properly,” says Covarrubias. Give them a toss half-way through the cooking process to make sure they’re cooked evenly, too.
Why do you soak eggplant before cooking?
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.
Is there a wrong way to cook eggplant?
1. Not cooking it in enough fat. The flesh of eggplant is like a sponge — it will immediately soak up any liquid it touches. Drizzle a spoonful of olive oil over cubes before roasting them and you’ll see that it’s already soaked through the flesh before the baking sheet even gets into the oven.
Should I soak eggplant in salt water?
Many recipes call for salting and rinsing eggplant before cooking it to draw out its bitterness. … This technique of soaking sliced or chopped eggplant in salt water is particularly useful when making grilled eggplant. You can brine eggplant for use in any recipe (whether it calls for brining or not) using this method.
How do I make my eggplant less watery?
Just do it! 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.
Is undercooked eggplant bad for you?
False, raw eggplants are not poisonous. … Vegetables in the nightshade family contain anywhere from 2 to 13mg of solanine and eggplants contain 11mg at the most. So you would have to eat 36 raw eggplants to cause any harm.
Can you cook eggplant without salting it?
No need to salt first. Most recipes for eggplant insist you salt it before cooking. … If you’re cooking it in some other way — roasting, grilling, steaming — salting has no effect. And when you are salting eggplant for frying, it takes a lot more than just a quick sprinkle and rinse.
Why is my eggplant so bitter?
Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it. … Pressing the eggplant also collapses some of the eggplant’s air cells, so it absorbs less oil if it’s sautéed. When heated, eggplant tissues generally collapse quickly due to their high moisture content.
How long do you soak eggplant in salt water?
Cut off and discard the stem of the eggplants, then slice them into 1-inch thick slices, lengthwise. Put the slices in the salt water, and weigh them down with a plate so they are under the brine. Let soak for 30-60 minutes.