Eggplant

Eggplant takes up flavors and maintains firm texture if cooked right.

Flavor

How to use it

Bitterness Be Gone. Salting reduces bitterness and excess moisture.

Smoky Goodness. Charring causes pyrolysis, adding smoky flavors.

Common mistakes

• Skipping the salt step leaves eggplant bitter.
• Spongy texture takes up too much oil, making dishes greasy.

What goes with eggplant

• Olive oil. Eggplant soaks up olive oil, transforming it into creamy richness.
• Garlic. Garlic's intense aroma seeps into eggplant's porous flesh.
• Tahini. Nutty tahini enriches smoky charred eggplant, the base of baba ganoush.
• Harissa. Roasted eggplant takes in harissa's smoky heat.
• Doubanjiang. Eggplant soaks up doubanjiang's savory, spicy sauce.
• Tomato Paste. Tomato paste intensifies eggplant’s umami and sweetness.
• Basil. Basil's aroma lightens eggplant's deeper taste.
• Bell Pepper. Sweet roasted pepper balances eggplant's mild bitterness, as in ratatouille and caponata.

Try tonight

• Grill for a smoky taste.
• Cube and add to hearty stews.
• Roast and mash for a creamy dip.

Storage

Store at room temperature for a few days, or refrigerate if longer storage is needed.