There are a wide variety of shapes, sizes and colors of Aubergines.The purple eggplant is the most popular.Some people may shy away from cooking aubergines, but it's not difficult.There are many ways to prepare and cook the aubergine.
Step 1: The aubergine needs to be washed thoroughly.
Check for brown spots.Some varieties of skin are too tough to eat if it is in good shape.If you think peeling the skin is wise, you should use a vegetable peeler.The stem and base should also be cut off.If you are roasting it on the grill or baking it in the oven, leave the skin on.If you want to make a mash out of it, leave it on.
Step 2: Cut the aubergine according to your recipe.
It could be either halved or diced.Sometimes it is a matter of personal preference.Keep it in larger chunks so it doesn't fall through the grate.Since you can bake it whole, don't cut the mashed or pureed aubergine in your recipe.This is also the easiest way.
Step 3: The aubergine's flesh should be Salted.
It helps to draw out the bitterness of an aubergine.Salting makes the flesh denser so it won't absorb fat as easily.They should be sitting in a strainer for 20 to 30 minutes.You can skip this step if you need to.The aubergine may have a slightly different consistency and be a little more bitter.
Step 4: Remove the salt from the aubergine by rinsing it under water.
The action keeps the aubergine from absorbing too much oil when cooking.The aubergine needs to be dry.Water may absorb into the meat, making it chewier than it should be.
Step 5: The oven should be at 230C (450F).
You will need to line the pan with foil or grease it.If you have one, you can use a Silpat.
Step 6: If you want, you can peel the aubergine and cut it to size.
Cut it into small cubes.The cubes should be tossed with garlic, olive oil, salt, and black pepper.Place the cubes in the pan.Don't bake the whole thing.When baking, bake the skin a few times so it doesn't explode.You can use the flesh for mashing or pureeing.If you want to use olive oil and seasoning, slice the aubergine length-wise and brush with it.
Step 7: The aubergine can be roasted for 20 minutes.
If you're working with cubes, you may want to stir them up about halfway through.Turn the pan around if the oven cooks differently.You want the pieces to be tender, but with a hint of crunch.If you're roasting a whole aubergine, pierce it with a fork.Your aubergine is fully cooked if there is initial pressure and it slides right in.
Step 8: In a pan over medium-high heat, cook 2 ounces of olive oil.
If you don't have olive oil, you can replace it with other oils that are healthy.Don't use a lot of oil; oil will be brushed on the aubergine later.It will take on a fried yet soggy texture if you bombard it with even more.
Step 9: The olive oil should be applied to the slices of the aubergine.
If your recipe calls for it, slice it in 1/2 inch slices.Sprinkle with salt and pepper to make it taste better.You can add any other spices you want to.If you want, coat the slices with cheese.For a good-sized aubergine, you will need around 13 cup of breadcrumbs and 1 or 2 cups of Parmesan.Before adding it to the pan, mix it up and dip each slice in.
Step 10: The hot oil should be added to the aubergine slices.
It will take about 5 minutes for each side to cook.If you walk away from the pan, there's a chance that your slices will blacken too much.As needed, keep turning.Are you looking for a kick?Keep some soy sauce in the mix for dipping later.If you think other flavors would complement each other, introduce them.
Step 11: Take the slices off the heat when they are evenly charred.
To sop up the extra oil, place them on a paper towel.It's chow time if you give them a few minutes to cool down.Aubergine can be eaten with soy sauce, ranch, or plain.They complement any meal, putting a new twist on boring veggies.
Step 12: If you are using a gas grill, preheat it.
It should be on medium heat with a grill rack on top.If you are using a charcoal grill, make sure the coals are hot.Before you use your grill, make sure it is clean.Put some vegetable oil on a paper towel and wipe the grate.It is possible to prevent sticking by using oil.
Step 13: If you want, you can peel the aubergine and cut it into slices.
You can cut the small aubergines in half.The slices should be brushed with olive oil, melted butter, or cooking oil.They don't have to stick to the grill rack.If you want to blackened the skin of the eggplant, you can grill it whole or slice it in half over a hot flame for 15 to 20 minutes.To get heat into the center, cook the aubergines this way.
Step 14: Season with herbs, salt, and black pepper.
The oil-based marinade can be used instead of the oil or butter.Anything that works on other vegetables will work on aubergine.
Step 15: Place the grill on the rack.
If you are working with small slices, lining the grill with foil will keep the slices from falling through the grate.It keeps the oil on top.The heat can transfer more quickly if there are a few holes in the foil.
Step 16: Grill for 8 minutes and it will turn occasionally.
Place the aubergine on a rack above the grill's heat.A charcoal grill should not be covered.Leave the foil and transfer the aubergine to a plate after the heat has been turned off.Give the foil a few minutes to cool down before being touched.The aubergine can be added to a salad or a stir fry and eaten alone.It can be used in a soup or stew.