Once eggplant is drained, rinse, dry, and place on baking sheet. Toss with olive oil and roast 20 to 25 minutes, tossing halfway through, until eggplant is golden and tender. Inspired by the flavorful eggplant dish bhartha, this easy version skips the lengthy roasting and peeling steps and instead uses an instant pot to pre-cook the eggplant in 20 minutes. In this video I'll show you how to cook eggplant one of the best ways I know!
Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. To roast whole eggplants in the oven, leave the skin on and roast at 400 degrees F (200 degrees C) until the skin gets wrinkly and begins to collapse in on the softened fruit. This method will also produce velvety smooth eggplant dips or spreads.
Eggplant never seems like it should be good for you. It cooks up so rich, creamy, and smoky that it always seems like I should be feeling guilty about it, but it's actually quite low in calories and that purple skin is full of antioxidants. A larger eggplant may need twice the amount of seasoning as a smaller one. "If in doubt, add salt," says Morocco. Keep cooking. A beginner's mistake is not to fully cook the eggplant. "Nobody wants medium-rare aubergines," says Morocco, who sounds as if he knows from experience. A raw eggplant is crispy and tasteless, like a raw potato.
1. Trim off the top and bottom of the eggplant. Place the eggplant on a cutting board and hold it securely with one hand. Then use a sharp knife to slice off the top where the leaves are and the bottom of the vegetable. Cut as little as possible off the eggplant. Only trim off enough to remove the leaves and stem. 2. Heat cooking oil in a large skillet or dutch oven to 350°F (176.6°C). Use about 1/4" (.6cm) of oil, or enough to float the eggplant pieces in a skillet. Peanut oil, canola oil, or vegetable oil are good choices for deep frying. Do not use olive oil, as it cannot be heated to a high temperature. Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more.
To salt: Cut the eggplant right before cooking (as its flesh will quickly discolor). Then generously coat the pieces with salt and let it sit in a strainer over the sink for about an hour. This will let the liquid drain out. Make sure you rinse it off and pat it dry before you cook it.
Stir Fry the minced meat with some oil in a pan. When cooked, push it aside and add the chopped garlic, onions, kaffir lime leaves, and chopped bird's eye chili. When they become aromatic, add the sauce B. Return the eggplant to the pan. Add some water and cook the eggplant until it is soft. Add a bunch of fresh basil leaves. This time of year, eggplant is practically taking over farmers markets. I'm happy to welcome it with open arms, although I know not everyone shares the sentiment. Eggplant is tricky; with its soft texture and sometimes slightly bitter taste, it can get a bad rap. But when prepared well, eggplant is truly satisfying.