Eggplant is the best vegetable in the world
Hi, my name is Emma and I’m addicted to eggplant. If I’m not careful, I eat eggplant four times a week. Roasted in the oven, as baba ganoush or in an omelet. There really is no vegetable that can compare to the soft, flavorful, versatile eggplant for me. Can you absolutely not relate to this? Then read on.
Eggplant has a less-than-great reputation among many people. No wonder, if you only know it as cubes that have been stir-fried very briefly in far too little fat, only to end up in a boring pasta sauce or stir-fry. My whole body hurts when I think about the fact that most people treat eggplant with so little love and so much ignorance. If you prepare an eggplant properly, it is the most delicious vegetable in the entire world. This is not an opinion, but a fact.
Fat and heat
How do you get everything out of an eggplant that it has to offer? The answer is fat, heat and time. Those pale eggplant cubes I mentioned earlier turn out that way because you use too little fat in the pan, don’t turn up the heat high enough and are too impatient. Eggplant absorbs a lot of fat, which means the pan can be almost dry again immediately after you add the oil. The solution? More oil. You absolutely don’t have to deep-fry it (although I highly recommend that too), but there should always be a small layer of oil in the pan. This creates beautiful browning on the outside and extra flavor.
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Don’t remove the eggplant from the pan until all sides are beautifully deep brown and the inside is soft. With enough heat, the firm, bitter interior transforms into something sweet, soft and almost creamy. Mmmm. Get yourself a pair of kitchen tongs so you can turn all the pieces properly and give every side a chance to brown beautifully. Drain the eggplant on paper towels so you don’t eat all the excess fat. Preparing eggplant this way is perfect for pasta alla norma or Chinese eggplant with garlic. I eat the latter at least every other week because it’s super easy and delicious.
Open flame
Do you only want to use the soft inside of the eggplant, for example when making baba ganoush? Then roast your eggplant directly on your stovetop. Turn on the heat and place the eggplant right in the middle of it. Use tongs to turn the eggplant occasionally until the entire outside is charred black and the inside is completely soft. It sounds more complicated and scarier than it is, and believe me, this really is the only way to give your new favorite vegetable that wonderfully smoky flavor. Cut the eggplant in half and scoop out the flesh for the best baba ganoush of your life.
When I was traveling in Myanmar, I ordered eggplant salad everywhere I could. The texture is similar to baba ganoush, but the flavors are fresher and incredibly delicious. To make it, mix the flesh of your eggplant(s) with tahini, sesame oil, lime juice, garlic, finely chopped shallot, cilantro, toasted (white and black) sesame seeds and plenty of salt. This is one of the dishes my friends request most often, because everyone who tastes it becomes an instant fan.
In the oven
The techniques mentioned above are fairly labor-intensive. They’re absolutely not difficult, but you do have to stay nearby for a while. Not in the mood? Just toss your eggplant in the oven. If you’re making baba ganoush, you can also roast it whole in the oven, but be sure to pierce the skin in a few places to prevent it from exploding. Eggplant cut into pieces can also go in the oven just fine, but use a high temperature and plenty of oil. Or use a little less oil, but toss the eggplant immediately after baking in a vinaigrette made with olive oil, white wine vinegar, anchovies and parsley, mint or oregano.
Another nice technique is to cut the eggplant in half lengthwise and score a diamond pattern into the flesh with a knife. Then spread a marinade over the eggplant and into the cuts, and roast it in the oven. I make this Ottolenghi eggplant with bulgur and yogurt sauce very often, for example, but eggplant with miso remains a winning combination too.
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