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Eggplant season is upon us here in the Catskills! Here are some tips for perfectly cooked eggplant:

  • Remove the skin
    • The skin of eggplants can be thick, so one option is to peel the skin off and cube it to sauté or roast.
  • Leave space between slices to allow for even cooking
    • Make sure the eggplant is in a single layer and flip them over halfway through to ensure even cooking.
  • Limit the amount of oil
    • Instead of adding oil to the pan, brush eggplant with oil to avoid too much absorption.
  • Brine the eggplant
    • Mix water, salt, and spices and soak the eggplant in the brine for 30 minutes before cooking.
  • Pre-salt the eggplant
    • Salt the eggplant to allow for water droplets to form, then pat dry. This removes excess moisture from the eggplant.
  • Make sure to choose the proper eggplant
    • Pick an eggplant that is heavy for its size, dark, and firm.
  • Avoid undercooking
    • Eggplant takes anywhere from 15 to 25 minutes to cook.

Be sure to check out our website for a list of farmers’ markets to find local eggplant near you!

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