How to Make Eggplant Taste Good?

This one is for all the eggplant haters out there. I know you’re out there because a) I’m one of you, and b) there are several articles on the internet explaining why eggplant is the worst, as well as recipes devoted to all eggplant haters. Despite the drama surrounding eggplant and its horrible, bland, bitter flavor, this vegetable may be transformed into something delicious.

To prepare this meal, all you need is umami-rich oyster sauce, sesame oil, and a generous sprinkling of sambal oelek. While you’re at it, add some broccoli, red onions, and fluffy jasmine rice to make it a Sweet and Spicy Vegetable Bowl. You’ll be hungry for supper once you smell this eggplant thing baking in the oven.

Some Best Tips to Cook an Eggplant

Consider this if you’re unfamiliar with oyster sauce (or just dislike the name): Oyster sauce, according to Bon Appetit, is made from caramelized oyster secretions and is similar to barbecue sauce but with a lot more umami.

Oyster sauce does not taste fishy, therefore you should try it even if you don’t like oysters. And sambal oelek is just a very concentrated Asian chili sauce that can withstand a significant amount of labor in any dish. The idea is to make a sauce that tastes great and is rich and delicious enough to mask the dull flavor of eggplant.

When discussing how horrible eggplant tastes, we must note its peculiar, spongy texture. After being cut into a million little half-moons, the spongy flesh of the eggplant rapidly absorbs all of the sauce’s firecracker-y sweet and spicy undertones.

However, the eggplant will remain rubbery to eat until properly roasted. Bake at 400 degrees Fahrenheit for 30 minutes, stirring halfway through. I promise that this will transform the eggplant’s odd texture into a creamy vision of bliss. Meanwhile, the exterior surfaces of each slice get beautifully crispy and burned.

After your eggplant, broccoli, and onion have been perfectly roasted, put them in a dish with wild rice and a few tasty garnishes. Green onions are essential, but basil, mint, and cilantro are also tasty. Sesame seeds that have been roasted, yes. To be honest, your beautifully cooked eggplant deserves all of your love. As a consequence, dollop some dressed-up mayonnaise on top. It’s yours, and your eggplants are overdue.

What is the Best Way to Cook an Egg Plant?

There are several methods for preparing eggplant to get the optimum balance of bitterness and sweetness. The first option is to soak it in milk or saltwater brine. The eggplant slices are partly immersed in the liquid and finished in the oven in this way. This method is time-honored and important for making ratatouille.

Other methods include pan-searing and stir-frying. Pan-searing is done on a nonstick skillet with lots of olive oil. Thinly slice the veggies and toss continually until the bottoms are browned. Both procedures will provide excellent results if properly prepared.

Once the eggplant is completely cooked, you may begin cooking. To begin, ensure that the eggplant is firm rather than soft. It should bounce back when lightly touched. Look for a sturdy stem; a brown stem indicates that it has beyond its prime. If you want a smaller eggplant, it will have thinner skin, fewer seeds, and sweeter flesh. Smaller children will have less seeds and will be simpler to peel.

Slice the eggplant once it has been prepared. Slices may be made crosswise, lengthwise, or crosswise. If you don’t consume the eggplant within two days, it will become very watery and sticky. After grilling, the slices will become tender. Then, for a deliciously spicy twist, add a sauce.

Adding roasted veggies to the entrée is a great way to add flavor. Combine them with other ingredients to produce a savory side dish. The trick to making good eggplant is to roast it correctly. The eggplant must be thoroughly cooked, smooth, and creamy for the flavor to shine through. As a consequence, it will be more susceptible to other flavors. It also prevents the eggplant from being too greasy.

How do you Get the Bitterness Out of Eggplant?

Salt it

The most tried-and-true approach for conquering bitterness is debatable; others claim that it only covers our bitterness rather than erasing it. Regardless, sprinkling a substantial quantity of salt over eggplant slices or cubes before cooking aids in the extraction of moisture and the reduction of bitterness. Allow an hour for resting before washing off part of the salt before cooking.

Soak it in milk for a while.

Another well-known but lesser-known strategy that many people swear by. Soak eggplant slices or cubes in milk for approximately 30 minutes before cooking. The milk not only calms the bitterness, but it also makes the eggplant very creamy since the vegetable absorbs a lot of milk.

Remove the seeds with a spoon.

If you don’t want to spend time salting or soaking, you may always remove the seeds. The seeds contain the most of the bitterness, and older eggplants may have a lot of them. Bitterness should be minimized by removing the seeds’ inner core.

What are the Health Benefits of Eating Eggplants?

• Contains a Wide Range of Nutrients

Eggplants are a nutrient-dense vegetable that gives a lot of vitamins, minerals, and fiber for a low calorie count. Eggplants include trace quantities of niacin, magnesium, and copper. Eggplant has a lot of fiber, vitamins, and minerals despite being low in calories.

• Antioxidants are abundant.

Eggplants have a high antioxidant content in addition to a variety of vitamins and minerals. Antioxidants are molecules that help to protect the body from the harmful effects of free radicals.

Antioxidants have been shown in studies to aid in the prevention of a variety of chronic illnesses, including heart disease and cancer. In eggplants, anthocyanins, a pigment with antioxidant properties that help preserve cells, are prevalent.

• Heart Disease Risk May Be Reduced

Because of their antioxidant content, eggplants may help lessen the risk of heart disease, according to some research.

Rabbits with high cholesterol were given 0.3 ounces (10 mL) of eggplant juice twice a day for two weeks in one research.

At the conclusion of the study, they had lower levels of LDL cholesterol and triglycerides, two blood indicators that, when elevated, may lead to an increased risk of heart disease. In other studies, eggplant has been proven to have a heart-protective effect.

• Blood sugar control may be improved.

Incorporating eggplants into your diet may help you maintain a healthy blood sugar level.

This is due to eggplant’s high fiber content, which allows it to pass through the digestive system unharmed. Fiber may help lower blood sugar levels by slowing the pace at which sugar is broken down and absorbed. Rate Slower absorption prevents blood sugar spikes and crashes by maintaining constant blood sugar levels. According to other study, polyphenols, or natural plant components present in foods like eggplant, may help reduce blood sugar by limiting sugar absorption and raising insulin production.

• Could Assist in Weight Loss

Eggplants are rich in fiber and low in calories, making them an excellent addition to any weight-loss regimen. Fiber slowly moves through the digestive system, increasing fullness and satiety while decreasing calorie intake.

Raw eggplant has 3 g of fiber and just 20 calories per cup (82 g) (2). Furthermore, eggplants are widely used in recipes as a high-fiber, low-calorie alternative for higher-calorie ingredients.

• Its possible that it can help you fight cancer.

Several eggplant compounds have been demonstrated to have anti-cancer effects. SRGs (solasodine rhamnosyl glycosides) are a substance present in nightshade plants such as eggplant.

SRGs have been shown in animal experiments to increase cancer cell death and may aid in the prevention of certain forms of cancer recurrence.

Despite little studies, SRGs have been shown to be especially effective against skin cancer when delivered directly to the skin.

Why do you Soak Eggplant Before Cooking?

Most eggplants are becoming less bitter, but you may stumble across a bitter one at the grocery. It happens now and again, generally because the eggplant you chose is beyond its prime. The longer an eggplant sits after being picked, the more bitter it becomes.

Unfortunately, there is no way to tell how long eggplants have been sitting about when you go supermarket shopping, so there is a good possibility you will wind up with a bitter eggplant at some point. Fortunately, there are a few methods for minimizing eggplant bitterness.

While salting your eggplant might help to alleviate the strong flavor, not everyone agrees on how well it works. Some say that it does not eradicate the bitterness, but rather rovers the flavor and deceives us as believing it does. In any event, liberally seasoning your eggplant slices or cubes with salt lowers the bitterness while also pulling out some moisture.

Another less-known method that is said to work wonders is to soak eggplant slices or cubes in milk for approximately thirty minutes before cooking. The milk not only washes away the roughness of the eggplant, but it also gives it a creamy smoothness.

How to Tell if Eggplant is Bad?

Color

The color of the eggplant is important on both the interior and exterior. When scrutinizing the exterior of the eggplant, look at the stem and top. Both should seem clean and green. When the color of the vegetable begins to fade, it indicates that it is likely to disintegrate. If the eggplant stem or cap has mold on it, discard that as well.

When examined from the inside, the flesh of the eggplant should be white. If there are any brown or black areas in the flesh, throw the vegetable. There is one exception to this rule. Eggplant is susceptible to enzymatic browning, which happens when fruits and vegetables are exposed to air and start to brown.

Texture

When it comes to eggplant texture, there are a few aspects to consider. Examine the eggplant skin first. Don’t do it if the skin is damaged or shriveled. An superb eggplant’s skin should be lustrous and firm. You should also examine the flesh’s texture. Look for firm flesh that yields slightly when squeezed but bounces back when purchasing eggplant. If your eggplant is soft to the touch, it is rotting. Furthermore, if the eggplant flesh is slippery, it should be discarded.

Smell

The final thing to check for is the vegetable’s fragrance. If the eggplant exudes a nasty or strange odor, this is another sign that it has gone rotten. When purchasing eggplant, it should smell like eggplant: fresh and earthy. Eggplant is a workhorse in the kitchen. The glossy nightshade may be used in a variety of delectable recipes, from curries to casseroles. However, eggplant, like any other commodity, may degrade fast if not properly stored.

Conclusion

The good news is that eggplants of any kind may be used interchangeably. Some have softer skin, fewer seeds, and a milder taste, but they all have one feature: spongy flesh that absorbs flavors well and may be transformed from toothsome to silky.

Eggplant is one of those veggies that many chefs avoid using. Cooking eggplant seems to have a plethora of guidelines (and phases) to adhere to in order to make it palatable while avoiding a slimy, bitter mess. Knowing how to prepare eggplant, on the other hand, is not a tough process.