Discover the goodness of the eggplant

The eggplant, which we popularly call biriganya, is probably one of the most versatile vegetables we have – there is so much you can do with it, and if you are imaginative enough, you can eat it for days, yet it will taste like a different dish each time. PHOTO | FILE

What you need to know:

  • To tenderise the texture and reduce some of its naturally occurring bitter taste, cut it into the size you desire and sprinkle with salt. Allow it to rest for about 30 minutes, and then rinse to remove most of the salt.
  • Eggplants can be baked, roasted in the oven, or steamed. If baking whole, pierce several times with a fork to make small holes, for steam to escape. Bake at 180ºC for 15 to 25 minutes. To test readiness, gently insert a knife or fork. If it passes through readily, it is ready to eat.

The eggplant, which we popularly call biriganya, is probably one of the most versatile vegetables we have – there is so much you can do with it, and if you are imaginative enough, you can eat it for days, yet it will taste like a different dish each time.

It comes in various shapes and sizes, and while the most common colour here is deep purple, in other parts of the world, you will find orange, yellow-white, and green eggplants.

Selection and storage

It goes without saying that the best eggplant should be firm. It should also be smooth and shiny, and free of discolouration, scars, and bruises, which are an indication of decay.

The stem and cap should be bright green. As you would with other fruits and vegetables, avoid buying eggplants that have been waxed.

To test for ripeness, gently press the skin with the pad of your thumb. If it springs back, it is ripe, if an indentation remains, it is not.

Although they look hardy, eggplants are actually very perishable, therefore once cut, eat as quickly as possible. They are also sensitive to both heat and cold, and should ideally be stored at around 10ºC.

Whole eggplants are best stored in a plastic bag in the refrigerator, crisper section, where they will keep for a few days. If you buy eggplants that are wrapped in plastic film, unwrap as soon as possible, since it inhibits the plant from breathing, degrading its freshness.

How to prepare an eggplant

Use a stainless steel knife since any other kind will turn it black.

Most eggplants can be eaten either with, or without the skin. The larger ones, as well as the white ones generally have tough skin that might be unpalatable, therefore you will need to peel them.

If baking, scoop out the flesh once the eggplant is cooked.

To tenderise the texture and reduce some of its naturally occurring bitter taste, cut it into the size you desire and sprinkle with salt. Allow it to rest for about 30 minutes, and then rinse to remove most of the salt.

Eggplants can be baked, roasted in the oven, or steamed. If baking whole, pierce several times with a fork to make small holes, for steam to escape. Bake at 180ºC for 15 to 25 minutes. To test readiness, gently insert a knife or fork. If it passes through readily, it is ready to eat.

Below are three ways you can enjoy this veggie

1. Baba ganoush:  If you have never heard of it, baba ganoush is a dish made using cooked eggplant mixed with onions, tomatoes, olive oil, and various seasonings. I make mine by puréeing roasted eggplant, garlic, tahini (a paste made from ground sesame seeds, which you can get from major supermarkets), lemon juice and olive oil. Spread it in a sandwich, in bread, or use it as a dip.

2. Mix cubed baked eggplant with grilled peppers, lentils, onions and garlic and top with balsamic vinaigrette. It makes a delicious light meal.

3. Next time you make an Indian curry stir-fry, add cubed eggplant. It is delicious.

 

Chef’s tip

They are tough, and can therefore withstand grilling, so don’t be too worried about them falling apart. Cook on medium high heat. They are ready when well-browned and tender.