Most varieties share the same bland, mildly smoky flavour and flesh that’s spongy when raw but soft when cooked, although the small green ones are bitter and astringent. Older aubergines that have lots of seeds are also more bitter. When buying, choose aubergines that feel heavy and have glossy skins.
When buying, choose aubergines that feel heavy and have glossy skins. You can grill, fry, griddle, barbecue and bake aubergines as well as adding them to curries and casseroles.
Can I keep aubergine for later?
It can even be kept for later as part of a soup or stew. Did you make this recipe? Can I boil aubergine? Cut them in small chunks without peeling the skin, and put them in boiling water with salt. Cook them until they are done, 10 minutes or less. What shape are aubergines?
One of the next things we asked ourselves was do aubergines need to be refrigerated?
This is what we ran into. aubergines like to be kept cool but not cold. The fridge may encourage soft spots to form, so a cool dark cupboard can be a better option. They’re best used as soon as possible after you have bought them – the skin will start to wrinkle as they age.
Do you have to Peel aubergines before cooking?
Don’t prepare aubergine long before you want to cook it, because the flesh will begin to discolour. Some aubergine recipes may require you to peel them, either entirely or in strips. How do you prepare eggplant before cooking?
Small round aubergines used in Thai dishes are quartered and eaten raw with spicy dips, and pea aubergines are added to curries whole. Most aubergines have a soft, spongy flesh when raw, and it’s this raw texture that affects what happens to them when they are cooked .
Another inquiry we ran across in our research was “How do you cook an aubergine so it doesn’t get soggy?”.
Another way to stop as much oil being absorbed is to lightly pre-cook aubergine by microwaving it or steaming it for about 5 minutes after it’s cut. Heat oven to 190C/170C fan/gas 5.
Check for brown spots or bruises. If the skin is in good shape, it is edible, though some varieties have skin that is too tough to eat. Peel the skin with a vegetable peeler if you think it’s wise – younger aubergine skin is fine to eat, but older, more ripened aubergine skin has a bitter taste. Cut off the stem and base, too.
How do you cut an aubergine so it doesn’t stick?
Peel the aubergine, if desired, and cut into 1/2-inch slices . You can also halve small aubergines lengthwise instead of slicing vertically. Brush slices on all sides generously with olive oil, melted butter, or cooking oil. This adds flavor and keeps them from sticking to the grill rack, too.