How to cook eggplant

Eggplant is a large, fleshy, versatile vegetable that can be used as a hearty main course, a saucy side or it can even make a fantastic substitute for meat in many dishes. There are several varieties of eggplant, but the most popular and familiar in New Zealand is large with purple skin and pale flesh, called “black beauty”. When buying eggplants, look for smooth, glossy skin without blemishes. Also, feel the weight of your eggplant, as it should be substantially heavy. Beware of light eggplants, as this usually means they’re old and dry. Store eggplants in the salad drawer of the fridge, and handle them with care to avoid crushing them with other vegetables, such as carrots or potatoes.

How to cook eggplant

There are many ways in which you can cook eggplant. When planning your menu, it’s important to adapt your cooking method to suit the dish. Each method produces different flavours and textures, whether you fry eggplant, grill it, barbecue it, or roast it. But before you start cooking, you need to prep your eggplant first.

How to prepare an eggplant for cooking

Before you start cooking eggplant, wash it thoroughly and cut it for the recipe of your choice. If you’re frying the eggplant in a pan, make sure you slice it thickly and salt it on both sides. The salt draws out unnecessary moisture from the eggplant, so it will absorb less oil as you fry it.

How to roast eggplant

1. Trim off the stalks and cut each eggplant lengthways in half. You can also score the top in a criss-cross pattern to absorb more seasoning.
2. Arrange the eggplant halves on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
3. Insert the eggplant into an oven preheated to 200°C. 
4. Roast for 20 minutes, then carefully turn the eggplants over and roast for a further 10–15 minutes until soft and golden. Scoop out the flesh if you’re making a dip or baba ganoush, or slice the eggplant to use in a salad recipe or a Mediterranean pasta. Alternatively, you could try roasting eggplant in slices or cubes, which makes the cooking process faster.

More ways to cook eggplant

Frying eggplant is a very simple method. As mentioned, always remember to salt eggplant ahead of time to draw out the juices and make it less susceptible to absorbing oil. 

1. Trim the stalks off your eggplants and slice them into 1 cm circles. Lightly brush each slice with olive oil and season with salt and pepper. 
2. In a frying pan, heat 1 tbsp of olive oil over medium heat. Add the eggplant slices in batches and fry for 3–5 minutes on each side until golden brown. 
3. Remove from the pan and drain on kitchen paper to remove any excess oil. Enjoy them on their own or with some Greek yoghurt and fresh herbs. 

If you want to grill eggplant, you can use a grilling pan or an oven grill. Once ready, you can add them to a variety of meals or use them as antipasti. 

• Preheat the grill to its highest setting. 
• Leaving the stalks intact, cut the eggplants lengthways in half. 
• Using a knife, score the flesh to make a criss-cross pattern. 
• Brush the flesh side with 2 tbsps of olive oil and season with salt and pepper. 
• Put the eggplants in a baking tray or grill pan for 10-12 minutes, with the flesh-side facing down, until soft and leathery. 
• Flip the eggplants over and grill for another 5 minutes. 

Barbecuing is another method that elevates eggplant. The beauty of this method is that you can barbecue eggplants whole. Once they are nicely chargrilled, strip their skins and scoop out the flesh for a hearty side dish. You can also cut thick slices or cubes of eggplant and stick them onto skewers, alternating with peppers, onions and prawns for a simple outdoor lunch.

Recipes with eggplant

Eggplants are incredibly versatile and can be paired with a wide range of pasta, salads, soups, and meat dishes. Discover some favourite HelloFresh eggplant recipes that effortlessly bring your favourite vegetable into your weekly meal plan: 

• Spiced Eggplant & Cauliflower Couscous Bowl
• Korean Eggplant & Baby Broccoli Stir-Fry
• Pomegranate Haloumi with Roasted Eggplant
• Asian-Style Eggplant & Carrot Noodle Salad
• Indian Eggplant & Green Bean Biryani