Eggplant Recipes: The Ultimate Guide to Cooking Eggplant

Eggplant, or aubergine as we call it here in the UK, is a versatile and delicious vegetable that's been a staple in my kitchen for years. From its smoky char to its creamy texture, eggplant truly is a blank canvas for flavour. So, whether you're a seasoned cook or just starting out, I'm here to guide you through the world of eggplant, sharing my tips, tricks, and favourite recipes. Let's get cooking!

(Part 1) Eggplant 101: Getting Acquainted

Before we dive into the recipes, let's get acquainted with our star ingredient. Eggplant, a member of the nightshade family, is packed with antioxidants and fibre, and it's surprisingly low in calories.

Choosing the Perfect Eggplant

You've probably heard the saying, "you can't make a silk purse out of a sow's ear." It's the same with eggplant - choosing the right one is crucial for a delicious result. Look for a firm eggplant, with smooth skin, free from any blemishes or soft spots. A smaller eggplant, typically sweeter and more tender, might be a better choice for certain dishes.

Prepping the Eggplant

Once you've got your perfect eggplant, there are a few prepping tricks to keep in mind. A good scrub with a vegetable brush is a must to remove any lingering dirt. Then, depending on the recipe, you might need to salt it. This process, called salting, draws out some of the bitterness and helps the eggplant cook more evenly. It involves slicing the eggplant, sprinkling it with salt, and letting it sit for 30 minutes to an hour before patting it dry.

(Part 2) Eggplant for Beginners: Simple and Delicious

If you're new to cooking with eggplant, don't worry, we'll start with some simple and foolproof options. These recipes are easy to follow and will help you gain confidence with this versatile ingredient.

roasted eggplant with Garlic and Herbs

This is my go-to way to prepare eggplant. It's so easy and the flavours are amazing. Imagine this: the eggplant is roasted to perfection, tender and slightly browned, then tossed with fragrant roasted garlic and fresh herbs. A squeeze of lemon adds a touch of brightness, making it a delicious side dish or a fantastic base for a pasta sauce.

Ingredients:

1 medium eggplant, sliced

2 tablespoons olive oil

2 cloves garlic, peeled and smashed

1/4 cup fresh herbs (such as basil, oregano, parsley)

1 lemon, juiced

Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Toss the eggplant slices with olive oil, salt, and pepper.

3. Place the eggplant on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

4. While the eggplant is roasting, place the garlic cloves on a separate baking sheet and roast for 10-15 minutes, or until softened.

5. Remove the eggplant and garlic from the oven.

6. Squeeze the roasted garlic cloves from their skins and combine them with the roasted eggplant, fresh herbs, and lemon juice. Toss to combine.

7. Taste and adjust seasonings as needed.

eggplant salad with Yogurt and Mint

This refreshing and flavourful salad is perfect for a light lunch or dinner. The smoky grilled eggplant is a beautiful contrast to the creamy yogurt and the refreshing mint.

Ingredients:

1 medium eggplant

1/4 cup plain yogurt

1/4 cup chopped fresh mint

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan.

2. Brush the eggplant with olive oil and grill for 10-15 minutes, turning occasionally, until it's slightly charred.

3. Let the eggplant cool slightly, then peel it and mash it with a fork.

4. In a bowl, combine the mashed eggplant, yogurt, mint, salt, and pepper.

5. Toss to combine and serve.

(Part 3) Adventures in Eggplant: Exploring Different Styles

Now that you've got the basics down, let's explore some more adventurous dishes that showcase the versatility of eggplant. From the Middle East to Italy, eggplant takes on different flavours and textures, offering a culinary journey for your tastebuds.

Baba Ganoush: A Middle Eastern Delight

This creamy dip is a staple in Middle Eastern cuisine, and it's absolutely irresistible. The smoky flavour of roasted eggplant combines with the nutty richness of tahini, the tang of lemon juice, and the warmth of garlic and spices. It's a beautiful balance of flavour, and it's perfect for dipping warm pita bread, spreading on sandwiches, or serving as a topping for grilled chicken or fish.

Ingredients:

1 medium eggplant

1/4 cup tahini

1 tablespoon lemon juice

1 clove garlic, minced

1/2 teaspoon ground cumin

Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Pierce the eggplant several times with a fork and roast for 45 minutes to an hour, or until it's soft and the skin is charred.

3. Remove the eggplant from the oven and let it cool slightly.

4. Peel off the skin and scoop out the flesh into a bowl.

5. Mash the eggplant with a fork.

6. In a separate bowl, whisk together the tahini, lemon juice, garlic, cumin, salt, and pepper.

7. Add the tahini mixture to the mashed eggplant and stir to combine.

8. Taste and adjust seasonings as needed.

9. Serve with warm pita bread, vegetables, or as a topping for grilled chicken or fish.

eggplant parmesan: A Classic Italian Favourite

This dish is a true classic. The layers of breaded and fried eggplant, topped with tomato sauce, mozzarella, and Parmesan cheese, create a symphony of flavour and texture. It's a bit of work, but the result is truly worth it. The crispy eggplant, the tangy tomato sauce, and the melted cheese create a flavour explosion that's simply irresistible.

Ingredients:

1 medium eggplant, sliced

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

1 egg, beaten

1/2 cup all-purpose flour

1 cup marinara sauce

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Salt the eggplant slices and let them sit for 30 minutes to an hour to draw out excess moisture. Pat them dry.

3. In three separate shallow dishes, place the flour, beaten egg, and breadcrumbs mixed with the grated Parmesan cheese.

4. Dip each eggplant slice in the flour, then the egg, and then the breadcrumbs.

5. Heat a few tablespoons of olive oil in a large skillet over medium heat.

6. Fry the eggplant slices, in batches, for 2-3 minutes per side, or until golden brown.

7. Spread a layer of marinara sauce in the bottom of a baking dish.

8. Arrange a layer of fried eggplant slices over the sauce.

9. Top with mozzarella cheese and sprinkle with Parmesan cheese.

10. Repeat the layers with marinara sauce, eggplant slices, mozzarella cheese, and Parmesan cheese.

11. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

12. Let it cool slightly before serving.

(Part 4) Eggplant in the Spotlight: Starring in the Main Course

Eggplant isn't just a side dish or a dip. It can be the star of the show, taking centre stage in hearty and flavourful main courses.

Eggplant Moussaka: A Greek Masterpiece

This dish is a true culinary masterpiece. Layers of ground lamb, eggplant, potatoes, tomato sauce, and creamy béchamel sauce create a symphony of flavour and texture that is both comforting and elegant.

Ingredients:

1 medium eggplant, sliced

1 pound ground lamb

1 onion, diced

2 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1/2 teaspoon dried oregano

1/4 teaspoon ground cinnamon

Salt and pepper to taste

4 medium potatoes, thinly sliced

1/2 cup butter

1/4 cup all-purpose flour

2 cups milk

1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Salt the eggplant slices and let them sit for 30 minutes to an hour. Pat them dry.

3. Heat olive oil in a large skillet over medium heat.

4. Add the ground lamb and cook, breaking it up with a spoon, until browned.

5. Add the onion and garlic and cook until softened, about 5 minutes.

6. Stir in the crushed tomatoes, oregano, cinnamon, salt, and pepper.

7. Bring to a simmer and cook for 15-20 minutes.

8. While the lamb sauce is simmering, heat olive oil in another large skillet and fry the eggplant slices for 2-3 minutes per side, or until golden brown.

9. In a separate large pot, bring salted water to a boil.

10. Add the potato slices and cook for 5-7 minutes, or until they're tender but still slightly firm.

11. Drain the potatoes and set them aside.

12. To make the béchamel sauce, melt the butter in a saucepan over medium heat.

13. Whisk in the flour and cook for 1 minute.

14. Gradually whisk in the milk until smooth.

15. Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 5-7 minutes.

16. Stir in the Parmesan cheese.

17. In a large baking dish, layer the potatoes, lamb sauce, eggplant slices, and béchamel sauce. Repeat the layers, ending with béchamel sauce.

18. Bake for 30-40 minutes, or until the top is golden brown and bubbly.

19. Let it cool slightly before serving.

Ratatouille: A French Proven??al Delight

This classic French stew is a beautiful combination of colour and flavour. The eggplant, tomatoes, zucchini, peppers, and onions all simmer together in a rich tomato sauce, creating a symphony of textures and tastes. It's a perfect dish for a cold winter's night, but it's also delicious served warm in the summer with crusty bread.

Ingredients:

1 medium eggplant, cubed

1 medium zucchini, cubed

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium onion, diced

2 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot or dutch oven over medium heat.

2. Add the eggplant, zucchini, bell peppers, and onion.

3. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

4. Stir in the garlic, crushed tomatoes, basil, parsley, salt, and pepper.

5. Bring to a simmer and cook for 20-30 minutes, or until the vegetables are tender and the sauce has thickened.

6. Serve hot with crusty bread or over rice.

(Part 5) Beyond the Ordinary: Unconventional Eggplant Recipes

Now, let's go beyond the traditional and explore some unique ways to use eggplant. These recipes are a testament to the versatility of this amazing vegetable, showcasing its ability to shine in unexpected ways.

Eggplant Fritters: A Crispy and Delicious Treat

These fritters are a great way to use up leftover eggplant, but they're also fantastic on their own. Imagine crispy, golden-brown fritters filled with the smoky flavour of eggplant, combined with aromatic spices and herbs. You can serve them as an appetizer, a side dish, or even as a light lunch.

Ingredients:

1 medium eggplant, grated

1/2 cup all-purpose flour

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

1/4 cup chopped fresh cilantro

1 egg, beaten

1/4 cup water

Salt and pepper to taste

vegetable oil, for frying

Instructions:

1. In a large bowl, combine the grated eggplant, flour, cumin, turmeric, cayenne pepper, cilantro, egg, water, salt, and pepper.

2. Mix well to combine.

3. Heat a few tablespoons of vegetable oil in a large skillet over medium heat.

4. Drop spoonfuls of the eggplant mixture into the hot oil.

5. Fry the fritters for 2-3 minutes per side, or until golden brown and crispy.

6. Drain on paper towels and serve hot.

eggplant curry: A Flavourful Indian Delight

Eggplant is a staple ingredient in Indian cuisine, and this curry is a perfect example of its flavourful potential. The creamy coconut milk, the aromatic spices, and the tender eggplant create a symphony of taste that's both comforting and exotic.

Ingredients:

1 medium eggplant, cubed

1 onion, diced

2 cloves garlic, minced

1 inch ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

1 (14-ounce) can coconut milk

Salt and pepper to taste

Fresh cilantro, for garnish

basmati rice, for serving

Instructions:

1. Heat the oil in a large pot over medium heat.

2. Add the eggplant, onion, garlic, and ginger.

3. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

4. Stir in the cumin, coriander, turmeric, and cayenne pepper.

5. Cook for 1 minute, or until fragrant.

6. Add the coconut milk and bring to a simmer.

7. Season with salt and pepper to taste.

8. Reduce the heat to low and simmer for 15-20 minutes, or until the eggplant is tender.

9. Garnish with fresh cilantro and serve over basmati rice.

(Part 6) Eggplant in the Garden: Growing Your Own

For those with a green thumb, growing your own eggplant can be a rewarding experience. It's easier than you might think, and the satisfaction of harvesting your own fresh eggplant is unmatched.

Planting Your Seeds

Start by planting your eggplant seeds indoors about 6-8 weeks before the last frost. Choose a sunny spot in your garden with well-drained soil. Make sure to give your eggplant plants plenty of room to grow, as they can reach up to 3 feet tall.

Caring for Your Eggplant

Once your eggplant plants are in the ground, they'll need regular watering and fertilising. Water deeply but infrequently, ensuring the soil is consistently moist. Use a balanced fertilizer every few weeks to promote healthy growth. Keep an eye out for any pests or diseases and take appropriate action to protect your plants.

(Part 7) Eggplant: The Art of Preservation

Have a surplus of eggplant? Don't let it go to waste! There are several ways to preserve your eggplant for later use.

Freezing Eggplant

Freezing eggplant is a great way to preserve it for use in stews, soups, or other dishes. Simply slice or dice the eggplant, blanch it for a few minutes in boiling water, then freeze it in a freezer-safe bag.

Pickling Eggplant

Pickling eggplant gives it a delightful tangy flavour and extends its shelf life. Sterilise your jars, create a pickling brine, and follow a pickling recipe. The result is a unique and delicious way to preserve and enjoy your eggplant.

(Part 8) FAQs: All Your Eggplant Questions Answered

1. Why does eggplant turn brown when cooked?

Eggplant contains a compound called chlorogenic acid, which can cause it to turn brown when exposed to air. To prevent this, you can brush the eggplant with lemon juice or vinegar before cooking, or use a metal spoon to stir your eggplant while cooking to minimize contact with air.

2. How do I know when eggplant is cooked?

Eggplant is cooked when it's tender and slightly soft. You can test it by piercing it with a fork. If it goes in easily, it's done.

3. What are the best ways to cook eggplant?

Eggplant can be cooked in many ways, including roasting, grilling, pan-frying, and baking. You can also use it in stews, soups, curries, and salads. Experiment with different cooking methods to discover your favourites.

4. Is eggplant good for you?

Eggplant is a good source of fibre, potassium, and antioxidants. It's also low in calories and fat, making it a healthy addition to your diet.

5. What are some good substitutes for eggplant?

If you're looking for a substitute for eggplant, you can try zucchini, mushrooms, or tofu. These ingredients have similar textures and can be used in many of the same recipes.

(Part 9) Eggplant: A Culinary Journey

As you can see, eggplant is truly a versatile ingredient that can be enjoyed in countless ways. From simple roasted dishes to elaborate curries, there's an eggplant recipe out there for everyone. So, go ahead, get creative, and explore the delicious world of eggplant!

(Part 10) Sharing the Love: Eggplant Recipes to Try

Here are a few more of my favourite eggplant recipes that you can try at home. Each recipe offers a unique flavour profile and showcases the versatility of eggplant.

Eggplant and chickpea curry

This curry is a vibrant and aromatic dish that's packed with protein and flavour. The eggplant and chickpeas combine beautifully, creating a delicious and satisfying meal.

Ingredients:

1 medium eggplant, diced

1 can chickpeas, drained and rinsed

1 onion, diced

2 cloves garlic, minced

1 inch ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

1 (14-ounce) can diced tomatoes

1 cup vegetable broth

Salt and pepper to taste

Fresh cilantro, for garnish

Basmati rice, for serving

Instructions:

1. Heat the oil in a large pot over medium heat.

2. Add the eggplant, onion, garlic, and ginger.

3. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

4. Stir in the cumin, coriander, turmeric, and cayenne pepper.

5. Cook for 1 minute, or until fragrant.

6. Add the chickpeas, diced tomatoes, vegetable broth, salt, and pepper.

7. Bring to a simmer and cook for 15-20 minutes, or until the eggplant and chickpeas are tender.

8. Garnish with fresh cilantro and serve over basmati rice.

Eggplant and Tomato Bruschetta

This bruschetta is a simple and delicious appetizer or light lunch. The smoky flavour of the grilled eggplant pairs perfectly with the sweet and tangy tomatoes.

Ingredients:

1 medium eggplant, sliced

1 cup diced tomatoes

1/4 cup chopped fresh basil

1 clove garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1 baguette, sliced

Instructions:

1. Preheat your grill or grill pan.

2. Brush the eggplant slices with olive oil and grill for 5-7 minutes per side, or until they're tender and slightly charred.

3. In a bowl, combine the diced tomatoes, basil, garlic, olive oil, salt, and pepper.

4. Toast the baguette slices for a few minutes, or until they're golden brown.

5. Top the toasted baguette slices with the tomato mixture and grilled eggplant slices.

6. Serve immediately.

Eggplant Lasagna

This lasagna is a vegetarian twist on a classic Italian dish. The layers of eggplant, ricotta cheese, and tomato sauce are a delicious and satisfying combination.

Ingredients:

1 medium eggplant, sliced

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1 clove garlic, minced

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can tomato sauce

1 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and pepper to taste

12 lasagna noodles

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Salt the eggplant slices and let them sit for 30 minutes to an hour to draw out excess moisture. Pat them dry.

3. Heat olive oil in a large skillet over medium heat.

4. Fry the eggplant slices for 2-3 minutes per side, or until golden brown.

5. In a bowl, combine the ricotta cheese, Parmesan cheese, basil, garlic, salt, and pepper.

6. Spread a layer of marinara sauce in the bottom of a baking dish.

7. Arrange a layer of lasagna noodles over the sauce.

8. Top with a layer of ricotta cheese mixture.

9. Arrange a layer of fried eggplant slices over the ricotta cheese mixture.

10. Repeat the layers with marinara sauce, lasagna noodles, ricotta cheese mixture, and fried eggplant slices.

11. End with a layer of marinara sauce and sprinkle with Parmesan cheese.

12. Bake for 30-40 minutes, or until the lasagna is heated through and the cheese is melted and bubbly.

13. Let it cool slightly before serving.

So there you have it, folks. My guide to cooking eggplant, from the basics to the more adventurous. I hope you've found it helpful and inspiring. Now go out there and experiment, have fun, and enjoy the amazing world of eggplant!