VRG > Vegetarian Journal > 2021 Issue 4 > Vegan Cooking Tips

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VEGAN COOKING TIPS

Quick and Easy Ideas for Eggplant

By Chef Nancy Berkoff, EdD, RD

Glossy and beautiful, eggplants belong to the nightshade family. In addition to Italian dark purple, eggplant is also available in a cornucopia of colors, including lavender, jade green, orange, and yellow-white, as well as in various sizes and shapes that range from that of a golf ball to a football.

Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color should be vivid. They should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed. The stem and cap, on either end of the eggplant, should be bright green in color. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe. If an indentation remains, it is not ripe yet.

Although they look hardy, eggplants are actually very perishable and care should be taken in their storage. Eggplants are sensitive to both heat and cold and should ideally be stored at around 50 degrees. Do not cut eggplants before storing, as they perish quickly once punctured or their flesh exposed.

Place uncut, unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, don't force it. This will damage the skin and cause the eggplant to spoil. Instead, place it on a refrigerator shelf. Wash the eggplant and cut off the ends. When cutting an eggplant, use a stainless steel knife as carbon steel will react with its pigments and cause it to blacken. Eggplant can be baked, roasted in the oven, grilled, stir-fried, or steamed. If baking it whole, pierce the eggplant several times with a fork so steam can escape.

To tenderize the flesh's texture and reduce some of its naturally occurring bitter taste, you can salt it. After cutting the eggplant into the desired size and shape, sprinkle it with salt and allow it to sit for 30 minutes. This process will reduce some of the eggplant's water content and if frying it, make it less likely to soak up oil. It's your choice whether to rinse off the salt.

Here are some eggplant ideas...

Roast an eggplant whole, in the oven or on the grill, until soft enough to mash with a fork. Scoop out pulp and add oil and vinegar, garlic, and black pepper to use as a dip or salad dressing. This dish is sometimes called "eggplant caviar."

For homemade baba ganoush, purée roasted eggplant and mix with garlic, tahini (sesame paste), lemon juice, chopped parsley, and olive oil. Use it as a dip for vegetables or as a sandwich filling.

Mix diced, grilled eggplant with grilled peppers,lentils, onions, and garlic. Serve cold, topped with balsamic vinaigrette, or hot, atop grains, pasta, or pizza.

Skip-the-Frying Baked Eggplant: Peel eggplant and cut into ½-inch slices. Create a breading with your favorite crumbs (bread, cornmeal, etc.) and dried Italian herbs (garlic powder, oregano, parsley, red pepper flakes, etc.). Spray eggplant slices with vegetable oil, coat with breading, place on non-stick pan, and bake until soft. Layer baked eggplant into a deep baking dish, alternating layers with thick tomato sauce; drained, diced, canned tomatoes; sliced mushrooms (if desired); and either shredded vegan cheese or thinly sliced extra-firm tofu. Cover and bake until bubbly.

Mini Japanese or Thai eggplant stuffed with a mixture of diced smoked tofu, tempeh, or veggie crumbles; pine nuts; and roasted peppers. Wrap in foil and bake.

Make Eggplant Frisbees: Preheat oven to 375 degrees. Place slices of unpeeled eggplant (about ½-inch thick) individually on a non-stick baking sheet. Sprinkle with grated vegan cheese, minced onions, sunflower seeds, and nutritional yeast. Bake until bubbly and the eggplant is slightly soft. The Frisbees may also be used as eggplant burgers served on a hearty roll with fixins.