6 Things to Do with Eggplants

Dive into our vibrant recipe roundup that’s all about celebrating the under-appreciated eggplant! Often bypassed in the grocery store, this glossy purple gem is a culinary superstar, capable of morphing into a host of delectable dishes.

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Whether you’re an eggplant enthusiast or just starting to explore its potential, we’ve curated an enticing collection of recipes that will motivate you to spotlight this nutritious nightshade in your next meal.

From satisfying entrees to refreshing appetizers, these eggplant-centric recipes are set to level up your culinary skills and introduce your palate to exciting new tastes. Let’s get cooking!

What is Eggplant?

Eggplant, also known as aubergine or brinjal, is a plant species from the nightshade family Solanaceae. It’s grown worldwide for its edible fruit (yes, technically it’s a fruit, not a vegetable). Eggplants come in a variety of shapes and sizes but are most commonly recognized for their glossy, deep purple skin.

The eggplant is nutrient-rich, providing fiber, vitamins, and minerals. It’s a key ingredient in many cuisines, playing a starring role in dishes like Italian eggplant Parmesan, Middle Eastern baba ganoush, and French ratatouille. Despite its low calorie content, eggplant has a meaty texture that makes it a popular choice in vegetarian and vegan dishes.

In addition to its culinary uses, eggplant offers several health benefits. It may contribute to heart health and is a part of the Mediterranean diet, which is known for its potential longevity and wellness benefits.

What are the common varieties of Eggplant?

Eggplants come in a wide array of shapes, sizes, and colors. Here are some of the most common varieties:

1. Graffiti Eggplant: Also known as the striped eggplant for its purple and white streaks, this variety is smaller than the American eggplant and has a sweet, slightly fruity flavor.
2. Italian Eggplant: This small to medium-sized eggplant is dark purple and has fewer seeds than other varieties, which gives it a less bitter taste.
3. Japanese and Chinese Eggplant: These eggplants are long and thin with a lighter purple color. They have a delicate flavor and a creamy texture when cooked.
4. Fairy Tale Eggplant: These are miniature eggplants that are purple with white stripes. They’re sweet, tender, and can be eaten whole.
5. White Eggplant: As the name suggests, these eggplants are white like an egg. They have a tougher skin but a creamy interior.
6. Indian Eggplant: These are small, round, and purple eggplants often used in Indian cuisines. They have a strong flavor that holds up well to spices.
7. American or Globe Eggplant: This is the large, dark purple eggplant that’s most common in American supermarkets. It has a slightly bitter flavor and spongy texture.
8. Thai Eggplant: A small, round variety that ranges in color from green to white to purple. It’s often used in Thai curry dishes.

Each variety has its own unique taste and texture, making eggplants an incredibly versatile ingredient for a wide range of dishes.

How do you store fresh Eggplant?

Storing fresh eggplant properly can help maintain its quality and extend its shelf life. Here’s how to do it:

1. Do Not Refrigerate Immediately: Eggplants don’t fare well in very cold temperatures, so it’s best not to put them in the refrigerator right away. They are ideally stored at around 50°F (10°C), which is warmer than most refrigerators.
2. Keep It Cool and Dry: Store your eggplant in a cool and dry place away from direct sunlight. If you don’t plan on using the eggplant within a couple of days, then you might want to move it to the refrigerator to prevent it from ripening too quickly.
3. Use the Crisper Drawer: If you need to store eggplant in the refrigerator, keep it in the crisper drawer. This will provide the right balance of humidity, which is essential for preventing the eggplant from becoming too soft or shriveled.
4. Don’t Cut It: Keep your eggplant whole until you’re ready to use it. Once cut, eggplant will start to spoil faster. If you have leftover raw eggplant, wrap it tightly in plastic and use it as soon as possible.
5. Avoid Storing with Ethylene-Producing Fruits: Fruits like apples and bananas produce ethylene gas, which can cause eggplants to spoil faster. So, it’s best to store them separately.

Remember, fresh eggplant should have a glossy skin and feel heavy for its size. It’s best used within a few days of purchase to enjoy its optimal flavor and texture.

Read More: How to Store and Freeze Fresh Eggplant: A Comprehensive Guide

What’s a good substitute for Eggplant?

If you’re looking for a substitute for eggplant, several options can work depending on the dish you’re preparing. Here are some of the best substitutes:

1. Zucchini: This is often considered the best substitute for eggplant due to its similar texture and ability to absorb flavors well.
2. Portobello Mushrooms: These mushrooms have a meaty texture that makes them a great replacement for eggplant in many dishes, especially when grilling or roasting.
3. Okra: Although it has a different shape, okra can be a good eggplant substitute in some stews and curries.
4. Summer Squash: Like zucchini, summer squash has a mild flavor and can be used in place of eggplant in many recipes.
5. Root Vegetables: Options like turnips or rutabagas can replace eggplant, particularly in baked dishes.
6. Tofu: For a protein-packed alternative, tofu can soak up flavors just like eggplant. It’s a particularly good option for vegan and vegetarian dishes.

Remember, the best substitute will depend on the specific recipe and the flavors you’re aiming to achieve.

Check out: 10 Tasty Eggplant Substitutes to Amp Up Your Next Meal

Things to do with Eggplant

Want to dive into some delicious eggplant recipes? Here are a few basic ones to get you started.

1. Roasted Eggplant Dip

Ingredients:

• 1 large eggplant
• 2 cloves garlic, minced
• 2 tablespoons tahini
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Prick the eggplant all over with a fork and place it on a baking sheet.
3. Roast the eggplant in the oven for about 40 minutes or until it’s soft and collapsing.
4. Let the eggplant cool, then cut it in half lengthwise and scoop out the flesh.
5. In a food processor, combine the eggplant flesh, garlic, tahini, lemon juice, and olive oil. Process until smooth.
6. Season with salt and pepper to taste, and stir in the chopped parsley.
7. Serve with warm pita bread or raw vegetables.

2. Easy Eggplant Parmesan

Ingredients:

• 1 large eggplant, sliced into 1/2-inch thick rounds
• Salt and pepper to taste
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 jar marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Sprinkle the eggplant slices with salt and let them sit for 15 minutes, then rinse and pat dry.
3. Dip each slice first in the beaten egg, then in a mixture of breadcrumbs and Parmesan cheese.
4. Arrange the eggplant slices in a single layer on a baking sheet and bake for 20 minutes, flipping halfway through.
5. In the prepared baking dish, spread a thin layer of marinara sauce. Layer half the eggplant slices over the sauce, top with more sauce and half the mozzarella cheese. Repeat with the remaining eggplant, sauce, and cheese.
6. Bake for 25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

3. Grilled Eggplant Salad

Ingredients:

• 2 medium eggplants
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint

Instructions:

1. Preheat your grill to medium-high heat.
2. Slice the eggplants into 1/2-inch thick rounds, brush with olive oil, and season with salt and pepper.
3. Grill the eggplant slices until they’re tender and have grill marks, about 5 minutes per side.
4. In a large bowl, whisk together the lemon juice, garlic, parsley, and mint. Add the grilled eggplant and toss to combine.
5. Let the salad sit for at least 15 minutes to allow the flavors to meld together before serving.

4. Baked Stuffed Eggplant

Ingredients:

• 2 medium eggplants
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tomato, chopped
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out flesh.
3. In a large pan, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and chopped eggplant. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the tomato, breadcrumbs, and half the Parmesan cheese. Season with salt and pepper.
5. Fill the eggplant shells with the vegetable mixture and top with the remaining Parmesan cheese.
6. Bake for 20-25 minutes, or until the tops are golden and the eggplants are tender.

5. Eggplant and Tomato Salad

Ingredients:

• 1 large eggplant, diced
• 2 large tomatoes, diced
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup chopped fresh basil

Instructions:

1. Preheat your grill or broiler. Toss the eggplant with a little olive oil, then grill or broil until tender and lightly charred.
2. In a large bowl, combine the grilled eggplant, diced tomatoes, olive oil, red wine vinegar, and garlic. Season with salt and pepper.
3. Just before serving, stir in the chopped fresh basil.

6. Spicy Sautéed Eggplant

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and sauté for about 30 seconds until fragrant.
2. Add the eggplant slices, season with salt and pepper, and cook until they’re tender and lightly browned, about 5-7 minutes per side.
3. Sprinkle with fresh parsley before serving.

These side dishes would pair well with a variety of main courses, from grilled meats to pasta dishes. Enjoy!

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