Mistakes to Avoid When Cooking Eggplant
Eggplant is a wonderfully versatile vegetable, but it can be temperamental in the kitchen. Avoid these common mistakes
to ensure your dishes turn out perfectly every time:
1. Skipping the Salt
Eggplant’s sponge-like texture means it can hold excess moisture, leading to soggy dishes. Lightly salting slices before cooking draws out water and bitterness, resulting in a firmer, more flavorful bite.
2. Using the Wrong Knife
Eggplant flesh is delicate and easily crushed. A sharp serrated ceramic knife on a stable cutting board will give you clean slices without bruising the flesh.
3. Frying Without
Prep
Eggplant absorbs oil like a sponge. If you don’t salt and blot it first, you’ll end up with greasy, heavy dishes. Always prep your eggplant before frying.
4. Overcooking or Undercooking
Undercooked eggplant is tough and bitter; overcooked eggplant becomes mushy. The goal is tender and silky, which usually means cooking just until the flesh turns translucent and creamy.
5. Refrigerating Too Soon
Eggplant is best stored at cool room temperature. Refrigeration can
give it a spongy texture and dull flavor. Only refrigerate if it’s already been cut or cooked.
6. Forgetting to Pair with Bold Flavors
Eggplant shines when combined with garlic, tomatoes, olive oil, and herbs. Without bold companions, it can taste bland. Don’t be shy with seasoning.
7. Peeling When You Don’t Need To
The skin of most varieties is edible and full of nutrients. Unless you’re working with very
large or mature eggplants, leave the skin on for flavor and texture.
The takeaway: Treat eggplant with care—salt it, season it, and cook it just right—and it will reward you with silky, savory dishes that can win over even the skeptics.
