Eggplant is enjoyed by vegetarians and meat-eaters alike all over the world. With a flavor profile that lends itself to just about any preparation, this extra-friendly vegetable has limitless possibilities and is definitely worth getting to know better.
Eggplant is a vegetable from the nightshade family (which also includes tomatoes, okra, and zucchini) that grows in a variety of shapes, sizes, and colors, and thrives in hot climates and during the summer months. They range from small globes about two inches in diameter to more oblong and tubular varietals 12 inches long or larger. The seeds of all eggplant varieties are edible, making it especially easy to cook.
The most common varieties found in the United States are globe and Italian eggplant, which are teardrop-shaped varieties with glossy purplish-black skin and a thick stem cap. Eggplant colors generally range from white to lavender to dark purplish-black and multi-color striped, as well as the less-common pale green, yellow, and reddish.
Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. Eggplant will absorb the flavor of whatever it’s cooked with. Its texture is firm and spongy when raw, and meltingly tender when cooked (especially fried, smoked, or braised).
Eggplant’s meaty taste means that you can use it in place of beef, pork, or chicken to create dishes that are vegetarian – or nearly so – yet still deeply, intensely flavorful. Eggplant’s unique texture means it can be pureed and transformed into a sauce or used to make “meatballs”.
Some recipes for eggplant involve peeling off the fibrous outer skin, but several varieties have thin enough skin to not require this step. Typically, eggplant is sliced or chopped, though it’s also common to grill or stew it whole. Eggplant casseroles are also popular.
Many preparations call for salting the eggplant’s flesh to draw out some of its moisture, allowing it to become softer and more absorbent before cooking. Another popular method is to fire-roast or broil the eggplant until its exterior is charred, then scoop out the softened, smoky flesh and blend into a dip or other dish. Eggplant can also be marinated, pickled, grilled, braised, deep-fried, sautéed, stir-fried, and baked.
Eggplant is quite perishable and will not store long. Depending on the freshness factor of the eggplant at the time of purchase, it may be refrigerated for up to four days (up to seven days if you pick right from the garden or buy from the farmers market). However, it is best to use them as soon as possible. Store in your refrigerator’s vegetable crisper for maximum shelf life.
Cooked eggplant may be refrigerated for up to three days (it will get mushy when reheated) or frozen for up to six months in puree form (add a little lemon juice to discourage discoloration). It holds up fairly well as a component of soups and stews when thawed in the refrigerator, but not as well on its own.
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