Culinary News

Ingredient Spotlight: Eggplant

June 28, 2014 | Ingredient Spotlight
Ingredient Spotlight: Eggplant

Eggplants (aubergines) are hitting their peek season right now. There are many different varieties with different colors, flavors, sizes, and textures but the general flavor profile leans towards mild, earthy, and musty. The best way to cook them is with a little olive oil and an aggressive dry heat. Some eggplant varieties have an unpleasant bitter flavor and benefit from a good dose of salt to bleed out the bitterness. Prep them by slicing, dicing, or cutting in half lengthwise and then grill or sauté until they get a nice char, or roast them in the oven at high heat. They can be used for tempura, dredged, battered and fried, puréed for a spread, or used for a soup or stew. Here is a list of some ideas for using eggplant:



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