Veggie IDs: Eggplant
Basic Info: Eggplant is a close relative of tomatoes, peppers, and potatoes. All are members of the nightshade family. They are smooth-skinned, oval to elongated, and range in color from white to black to purple to pink and are solid or speckled! We definitely recommend you try them all!
This vegetable is a true goldilocks and should never be under or over cooked!. It is also a versatile vegetable!
Eggplant can be:
- baked, whole, 350F, 15-25 minutes
- sautéed/stir-fried, peeled and cubed, 7-10 minutes in a well oiled pan
- grilled/broiled, brush 1/2-inch to 1-inch slices of eggplant with olive oil or melted butter and broil or grill until brown
- steamed, steam whole (15-20 minutes) or sliced/cubed (4 to 8 minutes) or until meltingly tender; add garlic, black tea, or other herbs and seasonings to water, the eggplant will absorb these flavors.
- braised, heat to boiling in a highly flavored sauce, then cook on decreased heat for 12 to 15 minutes, or until tender
- stewed, either on their own with savory seasonings or in combination with other vegetables (medium-low heat, 30 minutes)
- roasted, pierce several times with a fork and bake (350°F for 15-25 minutes). Test for done-ness by inserting a knife or fork, which should pass through easily.
To store: Wrap unwashed eggplant in a towel (not plastic) to absorb any moisture, and keep it in the veggie drawer of your refrigerator or store unrefrigerated at a cool room temperature. Use within a week and it should still be fresh and mild.
To prep: Eggplant is usually peeled. The flesh will brown when exposed to air. To prevent browning, coat in lemon juice or keep submerged in water.
