Everything You Need To Know About How To Cook Eggplant

Many cooks are wary of cooking eggplant. Often, they're under the misconception that it is a finicky vegetable requiring many steps to prepare and can result in a bland, bitter, or mushy mess. But, fear not, it's not as difficult as it seems.

Eggplant is a vegetable with a creamy-dense texture making it a perfect vehicle for baking, frying, breading, sautéing, pureeing, and more. With its endless varieties in color (purple to white), size (large to small), shape (portly to slender), and flavor (savory to sweet), there’s no end to the recipes you can use. Here's everything you need to know about cooking eggplant as well as how to properly pick and prep this lovely vegetable.

How To Pick And Prep Eggplant

Though eggplants are available year-round at most grocery stores, their peak growing season is July through October. 

Like picking any vegetable, you want to choose an eggplant free from blemishes and soft spots. Look for firm, glossy skin and a green, mold-free stem. The eggplant should feel hefty in your hand and give a slight bounce back when you press it lightly with your fingers. 

Most of us are familiar with the large, pear-shaped, and purple eggplant, known as the globe or American eggplant. However, many different varieties are now widely available, from the small and sweet Italian to the long and slender Chinese and Japanese cultivars. There are green, white, or even striped eggplants. Pick whichever you prefer, but for a less bitter end-product, choose smaller, younger eggplants.

Once you bring your eggplant home, you can store it in the fridge's crisper drawer for about five days to a week.

Can You Eat Eggplant Skin?

Some folks think you must peel an eggplant before cooking it—however, that's actually not necessary.

The skin is edible, and for some recipes, it's an essential part of the dish. It also adds beautiful color to dishes and helps to keep the shape of your slices after cooking. If you're keeping the skin on, it's important to pick medium-sized, fresh eggplants. The skin on older, larger eggplants can be quite bitter. 

If you’re using up the last eggplant from the garden or the back of the refrigerator, go ahead and remove the skin with a vegetable peeler to ensure a sweet end result. While you’re at it, make sure to remove any dark, bruised flesh or portions with brown seeds, as this can also lead to bitter flavors and unpleasant textures.

Should You Salt Your Eggplant?

To salt or not to salt, that is the question: There are as many opinions on salting eggplant as there are cooks in the world. As well as adding flavor, salting does draw out excess bitter juices—which is helpful when cooking older eggplants—and firms up the flesh for cooking. 

But depending on the size and variety of the eggplant (many selections now available are grown to be less bitter), it’s not really necessary. Plus, salting eggplant adds a number of steps and time to your prep work. 

If you do decide to salt, just remember to do so before cooking the eggplant.

How To Salt Eggplant

1. Cube or slice the eggplant, then salt it generously (we prefer kosher or French sea salt).
2. Let the salted eggplant sit in a colander in the sink or a bowl to catch excess moisture for 30 minutes to one hour.
3. After, rinse the salt off well and dry the eggplant between paper towels or clean dish towels before cooking. 
   

How To Cook Eggplant

Now that you know how to pick and prep your eggplant, it's time to consider what recipes you're making and how to cook your vegetable. From air frying to grilling, here are five ways to cook eggplant.

How To Air Fry Eggplant

If you have an air fryer and love to try new recipes with your appliance, then this is a great method for minimal fuss. Here's how:

1. Cut eggplant into cubes or slices.
2. Place pieces in a single layer inside a preheated air fryer at 400°.
3. Cook for about 20 minutes, flipping the pieces halfway through. 
4. Cook the eggplant in batches, so the pieces don’t get soggy. For a crispy crust, lightly oil or spread mayonnaise on the slices, then cover them in breadcrumbs before cooking.
   

How To Fry Eggplant On The Stove

If you prefer to fry your eggplant on the stove, we don't blame you. Frying gives it a crisp, golden exterior and tender center. Here's how:

1. Cut eggplant into slices.
2. Dredge eggplant slices in mayonnaise and beaten eggs, or spray with oil, then cover with breadcrumbs.
3. Heat a bit of oil in a skillet over medium-high heat, and cook until golden and tender. Be careful not to crowd the pan, otherwise your eggplant will steam instead of crisp. 

How To Cook Cubed Eggplant In The Oven

You can bake sliced or cubed eggplant in the oven according to your recipe. Here's how:

1. Cut eggplant into cubes and toss them in oil.
2. Spread cubes on a baking sheet.
3. Roast them at 450° in the oven until tender, about 20 minutes. 

How To Cook Whole Eggplant In The Oven

You can also roast an eggplant whole until the skin wrinkles and the flesh collapses, which can then be used in recipes. Here's what to do:

1. Prick the eggplant's skin a few times, then transfer it to a baking sheet.
2. Roast for 45 to 60 minutes.
3. Scoop the flesh from the skin to turn it into creamy dips and spread.
   

How To Grill Eggplant

Because of its meat-like texture, grilled eggplant makes a great vegetarian substitute at cookouts. Plus, the eggplant soaks up that delicious smoky aroma, making for a super savory dish. Here's what to do:

1. Slice your eggplant with the skin on as this will help it keep its shape.
2. Brush it lightly with oil.
3. Grill it over a hot flame until the flesh is tender and you have beautiful char marks, about five minutes per side.
   

How To Sauté Eggplant

This is a quick way to cook eggplant for adding to stir-fries, stews, and curries. Here's how:

1. Cut eggplant into cubes or slices.
2. Heat a sauté pan over medium-high heat with a tablespoon or two of oil—you may have to add more as you cook.
3. Add your cut-up eggplant to the pan.
4. Cook and toss the pan veggies until the eggplant is brown and tender, about five minutes.
   

Our Favorite Southern Eggplant Recipes

• Eggplant Rollups
• Spicy Eggplant Dip
• Pomegranate Molasses-Glazed Eggplant
• Stir-Fried Sesame Eggplant With Basil
• Grilled Baby Eggplants With Tomato-Corn Relish