Eggplant is a hearty vegetable that shines grilled, roasted or in stews. Here is how to choose and prepare it.
How to choose eggplant
Choose eggplant that feels firm and heavy for its size with smooth, glossy skin and no soft spots. Smaller eggplants tend to have thinner skin and fewer seeds, and can taste less bitter than very large ones.
How to store eggplant
Store eggplant in a cool place and use it within a few days, as it does not keep for long. It is sensitive to cold, so it is often best kept somewhere cool rather than very cold, and used while fresh and firm.
How to cook eggplant
Eggplant acts like a sponge and needs enough oil to cook well and turn silky. It shines grilled, roasted or simmered in stews. Cook it until fully tender — properly cooked eggplant is soft and creamy, never firm or squeaky. Salting slices before cooking can improve texture and reduce any bitterness.
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Recipes to try
- Mediterranean Grilled Eggplant with Smoky Paprika
- Moroccan Spiced Grilled Eggplant with Garlic Butter
- Mediterranean Grilled Eggplant with Tahini Lemon Sauce
- Mediterranean Grilled Eggplant with Tahini Lemon Drizzle
- Moroccan Spiced Grilled Eggplant with Tahini Lemon Sauce
- Mediterranean Grilled Eggplant with Lemon Herb Sauce
- Moroccan-Spiced Grilled Eggplant with Lemon Herb Couscous
- Moroccan Spicy Chili Roasted Eggplant with Chickpeas
- Moroccan Spiced Grilled Eggplant with Tahini Lemon Drizzle
- Moroccan Spiced Eggplant and Chickpea Stew
- Moroccan Spiced Chickpea and Eggplant Skillet
- Moroccan Spicy Chili Grilled Eggplant
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