5 Delicious Eggplant Recipes That Are Sure To Impress Your Guests

How To Select the Right Eggplant For Your Meals

If you said you were mad about 'mad apples', only a few would understand that you were referring to a vegetable that's a common fixture in our everyday lives. A low carb, high-fiber vegetable that is teardrop-shaped, round, or long and slender, mostly purple, but at times green and even white. It is what we know as the eggplant. But wait! Is it a vegetable at all? Did you know that the good old eggplant, which is commonly considered to be a vegetable, is actually a berry in botanical parlance?

Whatever it may be, the eggplant plays a starring role in several mouth-watering dishes and is an epitome of versatility. So you have baked eggplant, grilled eggplant, fried eggplant, stuffed eggplant, and roasted eggplant dishes, or more grand-sounding ones like baba ganoush or grilled ratatouille salad. Moreover, an eggplant salad is one of the best side dishes or dips for crackers.

There are several different types of eggplant that are available, and the Italian variety is frequently used in popular dishes. Italian eggplants resemble American eggplants in color and shape, but are smaller. As compared to their bigger cousins, Italian eggplants are sweeter and more delicate. Their diminutive size makes them ideal for roasting, stuffing and broiling.

The following points should be kept in mind while buying eggplants-

• When eggplants are fresh and in good health, they feel heavy for their size. Don't hesitate to pick them up and feel their weight.
• If the skin of the eggplant is dull, it means the vegetable had not been properly stored, and, therefore, is of a low quality. Wrinkled skin indicates that the eggplant had been harvested long ago. Such eggplants tend to go bitter. Good quality eggplants have firm, smooth, and shiny skin. Also, avoid buying eggplants with bruises and discoloration.
• The eggplant stem should be green and free from mildew or decay, and not dried out or brown. This is a tell-tale sign of when the eggplant was harvested. The leaf cap of the eggplant should be distinctively green.
• Pick an eggplant up and press your finger against it. A good quality eggplant would have only a little give to it and would bounce back. If it is too soft, you know that the eggplant is old and overripe.
• The source of bitterness in eggplants is often the seeds. The bigger the eggplant, the more seeds it will contain, and higher the chance of bitterness. Therefore, it is better to select eggplants that are small. Staying off the vine for long can also make eggplants bitter.

Air Fryer Eggplant Fries

Ingredients-

• 1 medium eggplant
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup Italian breadcrumbs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 2 eggs
• 1/4 cup all-purpose flour

1. To make this easy eggplant dish, cut the eggplant into half-inch rings. Slice each ring into quarter-inch sticks. Pat them dry.
2. Mix Parmesan cheese, breadcrumbs, salt, garlic powder, basil, black pepper, and onion powder in a bowl. Put flour in a second bowl. Take a third bowl, and beat the eggs in it.
3. Dip the sticks of eggplant in flour, and then in the beaten eggs. Coat the eggplant sticks with the breadcrumb mixture and let them rest for five minutes on a plate.
   
4. Preheat your air fryer to a temperature of 370 F.
   
5. Put the eggplant sticks in a basket, ensuring that they don't touch each other. If necessary, cook them in batches.
   
6. Cook for 8 to 10 minutes in your preheated air fryer. Shake the basket while continuing to cook for four to six more minutes to achieve the right crispiness.
   

Eggplant Parmesan

Ingredients-

• 2 large eggplants sliced into quarter-inch rounds
• 1/4 cup almond milk
• 1/3 cup fresh basil leaves
• 2 beaten eggs
• 1 and 1/2 cups panko breadcrumbs
• 2 teaspoons oregano
• 1 and 1/4 cups grated Parmesan cheese (divided)
• 2 tablespoons fresh thyme
• 1/2 teaspoon sea salt, more for sprinkling
• 1/2 teaspoon red pepper flakes
• Freshly ground black pepper
• 28 ounces marinara sauce
• Extra-virgin olive oil for drizzling
• 2 large balls of fresh mozzarella (thinly sliced)

1. Set the oven to 400 F and cover two baking sheets with parchment paper.
2. Whisk the almond milk and eggs in a medium-sized dish.
   
3. Mix panko, oregano, one cup of Parmesan cheese, thyme, salt, red pepper flakes, and black pepper in another medium-sized dish.
   
4. Dip the slices of eggplant into the egg mixture, and then dip them into the panko mixture. Place the coated eggplant onto the baking sheets, and drizzle with olive oil. Bake for 18 minutes, or until the eggplant turns golden brown and tender.
   
5. Spread 1/2 cup of marinara in a 9x13-inch or 8x12-inch baking dish, layer half the eggplant, and then top with half the mozzarella and a cup of marinara. Repeat with the mozzarella, marinara, and eggplant left over. Add more salt, drizzle with olive oil, and sprinkle the remaining 1/4 cup of Parmesan cheese. Bake for 20 minutes, or until the cheese fully melts. Broil for two to four more minutes, or until the cheese turns brown and starts to bubble.
   
6. Turn off the oven. Sprinkle fresh basil on top. Serve.
   

Instant Pot Spicy Garlic Eggplant

Ingredients-

• 1 eggplant
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper
• 1/2 teaspoon Italian seasoning
• 1 teaspoon sweet paprika (optional)
• 1 teaspoon salt
• 1/2 cup water
• 1/4 cup tomato sauce or ketchup

1. Slice the eggplant into 1-inch cubes. Peeling the eggplant is optional.
2. Pour half a cup of water into your instant pot. Add the eggplant. Don't stir.
   
3. Put the instant pot's lid on and adjust the vent to a 'sealing' position. Push the 'manual' or 'pressure cook' button and fix the cooking time to five minutes on high pressure.
   
4. After the instant pot has finished cooking, make sure to quickly release the steam. Take a colander, and drain the eggplant.
   
5. Take the inner pot and put it back into the instant pot. Add olive oil. Saute for 10 minutes. Reintroduce the eggplant to the Instant Pot. Add red pepper, garlic powder, paprika, salt, Italian seasoning, and tomato sauce and mix thoroughly. Cook the eggplant mixture for five minutes, stirring occasionally.
6. Your Spicy Garlic Eggplant is ready to serve.

Baba Ganoush

Ingredients-

• 2 Italian eggplants or small globe eggplants
• Juice of 1 lemon
• 1/4 cup tahini paste
• 1 minced garlic clove
• Black pepper and Kosher salt
• 1 tablespoon plain Greek yogurt (optional)
• 1 teaspoon sumac
• Extra-virgin olive oil
• 3/4 teaspoon Aleppo pepper or red pepper flakes (optional)
• Toasted pine nuts for garnishing (optional)

1. Grill or smoke the eggplant. Set a gas burner to medium-high. Put the eggplant over the flame directly. Turn the eggplants with a pair of tongs every five minutes till they turn soft and the skin is crispy and charred on all sides. The eggplants are supposed to deflate and turn really soft. In the absence of a gas burner, a grill can be used. The eggplants can also be roasted in an oven.
2. Take the eggplants from the fire, and place them in a big colander set over a bowl. Let them sit and drain for some time till they cool fully and the extra liquid drains off. You may open the eggplants up a little and press with a spoon or knife to allow them to release their juices.
   
3. Once the eggplants cool sufficiently, peel off the crispy, charred skin. Remove the skin and stem. Some skin fragments may remain, which would add to the flavor.
   
4. Place the cooked and completely drained eggplants in a bowl. Using a fork, break the eggplants down into smaller pieces. Add the Greek yogurt, tahini paste, lemon juice, garlic, sumac, Aleppo pepper, or crushed red pepper flakes, pepper, and salt. Gently mix the ingredients with a fork or wooden spoon until they combine well.
   
5. Cover and chill in the refrigerator for 30 to 60 minutes.
   
6. To serve, put the baba ganoush in a bowl or a rimmed serving dish. Top with a drizzle of extra-virgin olive oil, and toasted pine nuts. Serve with your choice of vegetables and pita wedges or chips.
   

Grilled Ratatouille Salad

Ingredients-

• 1 large red onion, divided into 1/4-inch slices
• 1 red bell pepper (quartered, with seeds and stems removed)
• 1 medium eggplant, sliced into 1/4-inch planks
• 1 large portobello mushroom cap, divided into 1/4-inch slices
• 1 large zucchini, sliced into 1/4 inch-planks
• 2 medium yellow squashes, sliced into 1/4-inch planks
• 1216 asparagus stalks, with woody ends removed
• 4 tablespoons olive oil
• Black pepper and salt to taste
• 1 tablespoon prepared pesto
• 2 tablespoons red wine vinegar
• 2 tablespoons toasted pine nuts
• 1/4 cup grated Parmesan

1. Preheat your grill.
2. Toss the vegetables with a couple of tablespoons of olive oil and season generously with pepper and salt.
   
3. Grill the vegetables till they are charred lightly. Remove them one at a time. Some vegetables such as pepper and onion would require more time to cook than others such as squash and asparagus.
   
4. In a bowl, mix vinegar and pesto and drizzle in the remaining two tablespoons of olive oil.
   
5. Divide the red pepper into thin slices. Toss the vegetables with pine nuts, vinaigrette, and Parmesan. This is one of the best eggplant Dinner Recipes out there.

How To Cook and Store Eggplant- Tips and Tricks

Make Sure the eggplant you use is properly peeled (unless the skin serves to reinforce the eggplant slices or halves).

Give eggplants sufficient space when roasting or baking so that they cook evenly. Ensure that the eggplants are in a single layer when they are placed on the roasting tray. Since 80-90% of an eggplant's content is water, it requires space in the oven for the water to evaporate and the eggplant to caramelize well.

Eggplants soak up oil quickly. It is better, therefore, to brush them with oil rather than pouring oil into the frying pan when making grilled eggplant, roll-ups, eggplant parmesan, and other dishes.

Eggplants gain in texture and flavor as a result of brining. Sliced eggplants can be soaked in a brine made of spices, salt, and water for half an hour before cooking.

You should also resist the temptation to coat eggplants with loads of cheese, tomato sauce, spices, and herbs because using too many ingredients can mask the eggplant's distinctive flavor.

Eggplants need anywhere between 15 and 25 minutes to cook completely, depending on their size, variety, and the way they are sliced. Undercooking eggplants would make them bitter.

As far as storing is concerned, whole eggplants can be kept at room temperature. Cut eggplants must be refrigerated or stored in the freezer. Put eggplants in a vented bowl or a paper bag. You need not cover the bowl or close the bag tightly because eggplants need airflow to remain fresh.

Eggplants should be kept in a cool (approximately 54 F) environment, and away from direct sunlight. This way, they'll remain fresh for four days.

In a crisper drawer, eggplants can be stored for up to a week. They remain vibrant when provided adequate airflow and kept away from ethylene-producing matter. The ethylene produced by fruits and vegetables like melons, apples, and bananas can make your eggplants both ripen and rot faster.

Cooked dishes like roasted eggplant need to be put in an airtight container, sealed, and stored on the fridge shelf before being reheated and served.

The shelf-life of frozen and blanched eggplant is six months. Before storing eggplants, check if they carry water droplets. If they do, use a paper towel to pat them dry.

Slices of leftover eggplant can be saved for later use. Sliced eggplant should be stacked in a container with lemon juice sprayed over it. The citric acid in the juice keeps cut vegetables fresh.