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Aubergine (Eggplant)

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How to prepare Aubergine (eggplant) and How to cook Aubergine (eggplant).

 

Aubergine Recipes  |  Growing Aubergines  |  What's In Season 

More Vegetables -  Prep & Cooking times

 

 

 Common Names: Aubergine , Eggplant
Family: Solanaceae
In Season: August - September   (best)
Buying: Choose firm specimens with shiny  smooth skins which feel heavy for their size between 15 - 25cm/6 -10"  long
Storing: Wrap in paper towels. Refrigerate in the crisper drawer for up to 6 days
Allowances: ½  a medium sized per person
 

General - Preparing Fresh Aubergines (eggplant)

 

Rinse well in cold water. Cut off the stalk to 1cm/½-inch or remove completely if required. As the skin is edible, there is no need to peel. The flesh can be a little bitter to thickly slicing, sprinkling liberally with salt and leaving for 20 minutes (known as "degorging") will remove much of the bitterness and draws out some moisture. Also,  as the flesh is capable of absorbing large amounts of fats,  this salting process can reduce its absorption rate. Salting also prevents discolouration. If you are not going to use the salt method, rubbing cut surfaces with lemon juice also prevents discolouration. Once cooked the flesh can become very soft.

 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

 

Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x y y y x x
             
Matchstick Mashed Paysanne Puréed Shred Slice Sulfrino
x y x y x y x

 

 

Cooking times and suitable methods for cooking Aubergines
   

Bake/Roast

 y

Whole = 35-40 minutes - pierce the skin in several places

Slices/chunks = 20-30 minutes - brush with oil and season

Boil

 y

Chunks  =  20-30 minutes

Fry/Sauté

 y Slices/chunks  8 - 12 minutes  Use very hot fat/oil to seal  quickly

Microwave

 y Slices/chunks  = 4 - 6 minutes   

Steam

 y Slices/chunks  20-30 minutes

Stuff

 y Halves -  +60  minutes in total (see individual recipes)

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