Today we’re going to be cooking with eggplant! Part of our how-to series: where we’ll break down all of the how-to musts for plant based cooking and vegan living. Now, we’ll continue with how to cook eggplant. 🌱
Types of common Eggplant
There are actually many different varieties of eggplant. But, globe, graffiti, and Chinese eggplants are most commonly found in grocery stores and farmers markets. Globe, or the American eggplant, is the most common and recognizable.
Learning to like Eggplant
For most people, learning to like eggplant isn’t about the flavor, it’s the texture. Eggplant actually has very little flavor. Some people also complain of a bitter taste in eggplant (see below).
Eggplant is versatile and can be used in many different ways.
It wasn’t until I started a plant based diet that I began cooking with eggplant. And, since going vegan, I eat more foods than ever before. Plus, our taste buds can actually learn to like new foods.
If you’re new to eggplant, I recommend cutting into small cubes and tossing in a soup or stir fry.
Eggplant is low in calories and high in antioxidants. It is also packed full of vitamins and minerals and is a nutrient-dense food.
How to Cook with Eggplant
A common complaint with eggplant is its bitterness (and sometimes sliminess). In order to combat this, I slice the eggplant into rounds. Then, salt both sides and place between absorbent kitchen towels. Leave for 30 minutes. Afterwards, rinse the eggplant and pat dry.
After trial and error, I have found that’s what works best for me. Also, eggplant skin can sometimes become tough. But, depending on what I’m making, I usually keep the skins on. I also avoid putting oil on eggplant–I personally think it becomes too greasy. It’s all a personal preference.
Just remember, that dark purple skin is where all of the nutrients are, so try to avoid peeling the eggplant, if possible.
Like tofu, eggplant acts like a sponge and soaks up marinades really well.
Baked
Slice eggplant into ½ inch thick rounds. Season as desired. Roast in oven at 400 degrees for approximately 30-35 minutes until soft and golden brown.
Grilled
Slice eggplant into rounds or steaks. Season as desired. Grill for about 5 minutes per side.
Stir-fried or Sauteed
Cube eggplant and cook over medium heat for approximately 6-8 minutes.
Mashed
Roast eggplant halves (with skin on) until soft. Scoop out the eggplant flesh and mash with a fork.
Plant Based Eggplant Recipes
For more amazing vegan eggplant recipes, be sure to check out my Pinterest page. What are your favorite eggplant dishes? Let me know in the comments below! And be sure to follow my social media this week for lots of plant based eggplant deliciousness! 😋
Thank you for the tips! I never thought about using towels to absorb some of the moisture from eggplant. I’ll have to give this a try. Thank you, from 1 🌱 based RN to another!
Thank you! I’m so glad you found some helpful tips! I love cooking with eggplant now 💚
How awesome to meet a fellow plant based RN! Thanks for reading 🥰
I believe I have never had eggplant. Never knew what to do with it other than eggplant parm.
I have purchased baba ganoush from the Mediterranean lady at our farmers market. She offers many vegan dishes and they’re wonderful! Your recipes look and sound yummy!
God Bless! ❤️
That sounds delicious! I love a good baba ganoush. Eggplant is another one of those foods I didn’t start eating until I went plant based. Now I add it to loads of different dishes, just to get some “purple” in my diet! 😍