What is the secret to cooking eggplant?

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour . This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

Why is eggplant called eggplant?

Well, way back in the 1700s, early European versions of eggplant were smaller and yellow or white. They looked like goose or chicken eggs, which led to the name “eggplant.” The eggplant has been around for a long, long time. It's native to India and Southeast Asia.

How to make eggplant soft?

Simply poke several holes all over your eggplant and then place it on a baking tray in the oven . After 45 minutes to an hour, your baked eggplant will develop a soft, buttery texture.

Is it eggplant or aubergine?

The British word for eggplant is aubergine , which has French, Catalan, and Arabic origins. Some say the less common white varieties of the typically purple plant led to the name used in the United States, but the terms are generally interchangeable regardless of color or shape.

What are the benefits of eating eggplant?

Chlorogenic acid, also found in eggplant, is an antioxidant that not only helps prevent cancer but is also antibacterial and antiviral . Chlorogenic acid may also help to lower LDL cholesterol levels ('bad cholesterol). High levels of LDL cholesterol are a risk factor for heart disease.

Is eggplant a fruit or vegetable?

Did You Know? Most people think eggplants are a vegetable, however, because the plant has seeds it's technically a fruit ! Eggplants are related to tomatoes and peppers—and are in the nightshade family.

How do you get the most flavor out of eggplant?

Brining adds flavor and texture to eggplants . "Mix spices and salt with water, then soak sliced eggplant in the brine for 30 minutes before cooking.

Which cooking method is most appropriate for eggplant?

Eggplant's meaty texture makes it a natural for cooking on the grill , whether you're cooking it outdoors or on an indoor grill pan—and grilling gives eggplant a great smoky flavor.

What is the old name for eggplant?

The white, egg-shaped varieties of the eggplant's fruits are also known as garden eggs , a term first attested in 1811. The Oxford English Dictionary records that between 1797 and 1888, the name vegetable egg was also used.

Can you eat eggplant raw?

Luckily, the answer is yes! While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked , and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.

Should you peel eggplant before cooking?

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it . Use a vegetable peeler or paring knife to remove the skin.

Is it really necessary to salt eggplant before cooking?

It's all about timing. “ I wouldn't bother salting if you have a long cooking time, as the eggplant will eventually break down and become creamy ,” says Anna Theoktisto in the Food & Wine Test Kitchen. If you have a quick cook time, it would probably be beneficial to salt to get a better texture on the end product.”

Eggplant with Egg - Lubna's Culinary Adventures (2024)

by L.E.

This eggplant with egg recipe is a meat-free, yet high protein dish that works wonderfully for meat-free days or vegetarians who eat eggs. Super easy to make, you can prep ahead by baking the eggplant and then put it all together in minutes.

Eggplant with Egg - Lubna's Culinary Adventures (1)

A while back, my husband’s lovely colleague from work invited us over for an amazingly delicious lunch gathering at her home with her family. Originally from Iran, she made a delightful spread with rich, varied dishes and mixtures of flavours. I became obsessed with one dish in particular later on; I wanted so badly to replicate it. It was an eggplant with egg dish.

Before this, I had never tried anything that mixed eggplants and eggs; I just never thought of this combination. This experience was an eye-opener; one of those epiphanies you sometimes have when you try a new combination of flavours and the results are magnificent!

Later on, I decided to try it out at home. I also experimented with a few extra additions. One time I sprinkled a generous amount of parmesan cheese on top, another time I added pomegranate molasses to add a bit of zingy-sweetness to the dish. Really, you can totally customise it according to taste; just make sure to add any new flavours in small increments at first to see how it goes.

Ingredients

1 large eggplant
3 tablespoons tomato paste
1 medium onion (you can use brown or red)
3 cloves of garlic
1 large tablespoon sugar
1 tablespoon pomegranate molasses or balsamic vinegar
2 to 4 eggs, according to the number of people, one egg per person.
Salt to taste, ground black pepper, cumin powder, pinch of smoked paprika, garlic powder and chilli flakes
1 tablespoon canola oil
2 tablespoons grated parmesan cheese or any other cheese you like (optional).

Method

Preheat oven to 380 degrees Fahrenheit (for conversion to Celsius check the conversions page)
Wash the eggplant, then stab it with a sharp knife in several places (you can turn this into a therapeutic activity by imagining your worst enemy). This step is important because otherwise the eggplant might explode in the oven and you’ll have eggplant entrails all over your oven.
Bake the eggplant with the skin on for one hour or until the skin becomes shrivelled and the eggplant is soft.
Allow to cool until you can handle it with your hands. You can also refrigerate it overnight and make it the next day.
Heat the canola oil in a pot, add the onion and garlic, sauté until soft. Add the tomato paste and stir for a minute.
In the meantime, mash the eggplant with a fork or masher into coarse pieces. Add the eggplant to the mixture in the pot. Season with salt and spices, sugar and vinegar or pomegranate molasses.
Preheat oven broil to 380 degrees Fahrenheit.
Ladle the eggplant mixture into an oven-proof pan and make small wells in it with a spoon. Crack the eggs into these wells. Sprinkle the cheese on top, if using.
Bake for 12-15 minutes or until the egg white has set but the egg yolks are still a bit soft. When serving, make sure to use a wide spatula to prevent the egg from breaking. Enjoy!

Have you ever tried eggplant and egg together in a recipe? How did you make it? For another great meat-free eggplant recipe, check out my Meat-Free Eggplant Pasta recipe!

2 comments

This is a really interesting recipe that reminds me of shakshouka. I’ll be giving this a try for sure!
Reply
- Thank you for the comment! Yes, it’s very similar, I totally recommend you trying it because it was a great, satisfying vegetarian dish.
  Reply

Eggplant with Egg - Lubna's Culinary Adventures (2024)

Ingredients

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