How to choose aubergine
Aubergines come in a range of colours, shapes and sizes and are at their best between July and September. You should choose an aubergine which has a firm, glossy skin and is smooth and unblemished.
How to prepare aubergine
- Wash the aubergine.
- If the skin is smooth and unblemished you can leave it on. Older aubergines should be skinned however as the skin turns bitter. Use a peeler or sharp knife to remove the skin (as thinly as you can).
- Use the aubergine straight after peeling, otherwise the flesh will discolour.
- Cut the top and bottom ends off with a sharp knife.
- Cut into slices or cubes as desired (make sure the slices are not too thin and the cubes are not too small though, as this could result in disintegration when cooked).
- You can salt your aubergine before cooking (or sprinkle with some Herbamare seasoning salt). Whilst this isn't essential, it does reduce the bitter taste. You can also add pepper and/or herbs.
- If salting, place your slices or cubes on a plate or paper towel and sprinkle both sides.
- Ensure that your aubergine is dry before cooking by squeezing it with a paper towel. This will stop the aubergine absorbing any oil whilst cooking (if you are using it)
How to grill/barbeque aubergine
Aubergine is perfect for grilling or barbequing due to its squishy texture, which acts like a sponge and soaks up any oil or marinade (for this reason it’s important not to use too much oil). It is also fast and easy as no pre-boiling is required.
Peel the aubergine, if required, and cut into slices of about 1/2 inch, then brush each slice on both sides with olive oil. As well as adding flavour, this also keeps them from sticking to the grill rack.
Season with salt or Herbamare seasoning salt, pepper and herbs. You could also brush with a marinade of oil, lemon juice, garlic, chilli and herbs (or a mix of your choice).
Place the aubergine slices directly on the grill rack for about 8 minutes, turning once.
If barbequing, place the aubergine slices directly onto the grill rack over the coals at a medium heat and cook uncovered for about 8 minutes, turning occasionally.
How to roast aubergine
Preheat your oven to 180C / 356F
Peel the aubergine if required
Cut the aubergine into 1/2 inch slices or chunks
Drizzle with a little olive oil to coat
Add sea salt and any other seasoning as required (pepper, oregano, basil, thyme, fennel seed, garlic or Herbamare seasoning salt)
Spread in a single layer onto a pre-heated baking tray
Roast for 20 minutes in a conventional oven or 15 minutes in a fan-assisted oven.
How to fry/sauté aubergine
Brush slices of aubergine with a little olive oil on both sides and sprinkle with salt or herbamare and pepper
Heat about 2 tablespoons of olive oil in a large pan over a medium to high heat
Add your aubergine slices to the pan and fry for about 5 minutes per side or until golden
How to microwave aubergine
Peel the aubergine if required and cut into 3/4-inch cubes.
Season with salt or Herbamare seasoning salt, pepper and herbs (optional)
Place your cubes in a microwaveable dish with 2 tablespoons water, then cover.
Microwave on full/high power for 6 to 8 minutes or until tender, stirring once half-way through cooking.
Storage
Cooked aubergine can be stored in an airtight container in the fridge for up to 5 days (at the ready for adding to salads, pasta, risotto and all your favourite recipes). Due to its high water content, cooked aubergine can also be frozen. Frying or roasting, then coating it in flour, works well for freezing.
Whatever way you decide to cook your aubergine, there are so many wonderful recipes spanning different types of cuisine from across the globe, including moussaka, baba ganoush, ratatouille, parmigiana and stuffed aubergine, so why not give one a go tonight!
FAQs
Brush the flesh side with 2 tablespoons of olive oil and season with salt and pepper. Put the aubergines, flesh-side down, in a grill pan or baking tray and grill for 10–12 minutes, until leathery and soft. Turn the aubergines over and grill for a further 5 minutes.
Do you eat aubergine skin? ›
The skin is edible, so you can leave it on when preparing eggplant. Cut off the stem and then cut into your desired shape—slices and cubes are popular options. Cut off and discard any parts that are turning brown. Those parts are more bitter than the normally creamy white interior.
Do you have to soak aubergine before cooking? ›
Today, eggplants are bred not to have that kind of bitterness," Jenkins explains. She does call out one outlier though. "The only exception is when you deep fry it. I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes.
What is the best way to prepare eggplant? ›
Cook as desired. Eggplants can be grilled, steamed, braised, stir-fried, deep-fried and roasted. For a smoky flavour, turn whole eggplants over an open flame on the barbecue or stovetop until the skin is charred, then scoop out the flesh. Choose eggplants with smooth and shiny skin that is even across the surface.
What does aubergine taste like? ›
What Does Eggplant Taste Like? Eggplant has a mild, subtly sweet flavor that can easily pair well with bolder seasonings and sauces. It can take on a bitter bite, especially when undercooked. If you like zucchini or yellow summer squash, you'll like eggplant since their flavors are very similar.
When should you not eat an aubergine? ›
When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.
What part of eggplant can't you eat? ›
While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.
Are aubergines good for you? ›
Aubergines are a source of protective compounds with antioxidant properties, one being nasunin, which is responsible for the fruit's deep purple colour skin. This plant compound has been found to protect the fats that make up brain cell membranes.
Why put salt on eggplant before cooking? ›
The salt draws out the excess moisture so the eggplant has a stronger flavor and a softer, more tender texture. Sometimes cooks salt cucumbers, zucchini, and cabbage for the same reason. Less water = more flavor. This method works for cubes, slices, and planks of eggplant.
Why do you soak aubergine 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.
Spread out the aubergine in a roasting tin or on a baking sheet (you may need to use two) and drizzle with the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, turning the slices halfway through cooking, or until they are dark golden on the outside and soft inside.
What is the healthiest way to eat eggplant? ›
What are the healthiest cooking methods for eggplant? The healthiest cooking methods for eggplant include baking, grilling, or roasting. These methods require minimal added fats and help retain the vegetable's nutrients.
Is eggplant good for blood pressure? ›
So now, in addition to my meds, if my pressure goes up, I eat a little eggplant. That works every time! A: Japanese researchers noted that eggplant is rich in acetylcholine, a neurotransmitter with an effect on blood pressure.
Should aubergine be soft when cooked? ›
Most varieties share the same bland, mildly smoky flavour and flesh that's spongy when raw but soft when cooked, although the small green ones are bitter and astringent.
How do you cook aubergine without it going soggy? ›
Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture.
How do you know when eggplant is cooked enough? ›
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.
Should aubergine be chewy? ›
The texture of properly cooked aubergine should be soft and melt in your mouth; uncooked aubergine will remain hard and slightly chewy and not at all tasty, verging on bitter. The trick is to ensure that you allow enough time to really cook aubergine well.
