Stuffed Eggplant Recipe (2024)

FAQs

What is the trick to cooking eggplant? ›

Slice your eggplant with the skin on (this will help it keep its shape). Brush it lightly with oil. Grill over a hot flame until the flesh is tender and you have beautiful char marks, about 5 minutes per side.

In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.

Depending on variety and size, and how they are cut, eggplants take 15 to 25 minutes to fully cook. Undercook them and you'll be left with a bitter-tasting veggie that has the texture of a cotton ball, says Norton. "Most recipes can accurately predict how much time it will take for eggplants to fully cook.

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

The oil still left in the eggplant tissues contributes to the soft, buttery texture that's so appealing. Oil also carries the essence of added herbs and spices, so that eggplant dishes can become rich with the aromas and heady flavors of onions, peppers, anchovies, parsley, garlic, and lemon juice.

Milk is said to help draw out the bitterness in eggplant. Our recipe doesn't call for milk, but if you're worried that your eggplant will taste bitter, you can soak the slices in milk for 20 to 30 minutes. Drain and pat them dry before proceeding with the rest of the recipe.

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.

Eggplant pairs well with various types of meat, such as ground beef, lamb, chicken, or even seafood like shrimp. The choice of meat depends on personal preference and the overall flavor profile you want to achieve in your dish.

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 okay to eat eggplant that is brown inside? ›

Answer. Eggplant flesh will have tan to brown colored spots around the seeds. If this is the color you are referring to, it is edible. If the flesh is more brown than white, the eggplant may be spoiling and should be discarded.

Why do you soak eggplant in water and vinegar? Soaking eggplant in water and vinegar helps remove some of the vegetable's natural bitterness. This step also helps preserve some of the skin's color so it stays a vibrant purple even after cooking.

The other trick for perfect roasted eggplant? Cooking it at a high temperature (425 F / 218 C) for enough time (25-30 minutes) to give it a browned exterior and tender interior.

Fried or baked eggplant is delicious, but they are not the only ways to cook eggplant. Try it sautéed, stir-fried, grilled, or broiled.

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.