Eggplants are delicious, nutritious, versatile and inexpensive. They are also one of the easiest vegetables to cook. However, there is one thing that you should know before you start cooking eggplants. You might think that you can simply cut off the ends of an eggplant and then slice it into rounds. However, this isn’t always the case. Some varieties of eggplants have thick skins that need to be peeled first.
You should know how to cook it properly otherwise it can go bitter or bland which may spoil the whole dish. So, let’s know how to handle eggplants.
Peeling eggplants is a very important step in preparing them for use. It helps remove some bitterness from the vegetable as well as making it easier to eat. Peeled eggplants will look like long cylinders with smooth skin on both sides. The best way to do so is by cutting the stem end off and slicing down each side until they split open. Then, carefully pull out all the flesh inside.
However, eggplants can be cooked with and without their skins, but they are usually left on. Sometimes it’s the best way to cook it, like roasting the eggplant. A peeled eggplant is a better option if you need to maintain the look of your dish. You can peel the eggplant in that circumstance.
If you prefer, you can keep the skin on the eggplant. Most recipes use the skin on eggplants. Don’t forget to clean it very well.
The skin needs to be on when you roast. You rely on it to keep the content inside, as well as keeping a lot of water inside. It’s much easier to peel the eggplant and when you salt it also helps to bring out moisture.
A creamy, loose mess would burn right there on the grill if you were to roast the eggplants peeled.
It’s not just roasting that requires the skins to be on. You need the skin on to keep the whole thing intact when you sauteing, grilling or making ratatouille. When they’re cooked, eggplant becomes very creamy and mushy. They’re much harder to handle if you don’t leave the skin on.
Some people say that peeling makes the texture more interesting. If you want to serve something looking pretty, you’ll probably want to peel the eggplant. But, if you’re going to make a soup or sauce where appearance doesn’t matter, you could skip the peeling part.
Yes, they have a difficult texture but can be eaten raw. They are similar to a dry sponge and will absorb any oil or liquid you put onto them. It’s difficult to pair raw eggplant with something because it has a greater chance of tasting bitter.
Even if not all the way, cooked eggplants taste better than uncooked ones.
Salt brings out flavor in food. Using salt in eggplants before cooking can be a good idea as salting eggplants removes excess moisture and keeps them firm while cooking. Salt also draws out extra juices from the plant. This means less work for you later. When salted, eggplants tend to get firmer after being boiled. It also eliminates the bitter taste.
For the past several decades, eggplants have been bred to have as few seeds as possible, and not be bitter. This means that the majority of the time, you don’t need to salt them before cooking. Salting was used to remove bitterness, but it’s no longer needed. But you never know what will happen when you run across a bitter eggplant.
It’s okay to have a little brown on the inside of an eggplant. They can be either too old or have been harvested some time ago and are reaching the end of their shelf life. If your eggplants are mostly brown, they’re not good.
You can cook the raw eggplant if it doesn’t taste bad when you touch it to your tongue. If you have stored your eggplant in the fridge for a week before use, it’s likely to be brown around the seeds.
It’s hard to get right the mysterious and delicious eggplants. Some of the most common mistakes people make when cooking eggplants are listed below.
It’s known as oil soakers when it comes to eggplants. There’s almost never any cooking oil left in the pan even if you add a lot. When you add more, it’s all gone. Why ? Eggplants are built to be very dry, so they will absorb all the oil and water you throw at them.
If you don’t use cooking oil to cook the eggplants, they will dry out and stick to the pan. The best way to cook eggplants is to use as much oil as possible, similar to what you’d use for other vegetables. If you want to flip them, lightly brush them on either side. If you add a small amount of oil to the eggplants, they will flip and turn brown
When trying to get perfect brown eggplants, keep in mind that they will still be soft. You don’t want to add too many slices at the same time, as they will take longer to cook. If you cover them, leave the cover off for the last few minutes and space them out.
There is no way to hide the creamy texture of eggplants when they are cooked. If you under cook them, they tend to have a creamy feel. If you’re adding eggplant to the mix in order to get more texture and bite from your veg, it’s not the right one.
Things are being smoothed out with the help of eggplants. Go for potatoes, turnips, and carrots if you want a more crisp vegetable. It’s pretty irrelevant if you should peel your eggplants or not. Since we rely on the skin to hold the creamy insides together, we never peel.
Eggplants are versatile veggies that go well with just about everything. Whether you like them plain or stuffed, roasted or fried, boiled or grilled. Hope your doubts regarding peeling off its skin cleared up!