by chef Nancy Berkoff, EdD, RD
Whether you call it aubergine or eggplant, this vegetable, which is actually a berry, has many tasty varieties. Here is some information to help you decide which type might best serve your purpose.
Globe eggplants are probably the type seen most often in the market, a “standard” eggplant, deep purple skin, green cap, wide on the bottom, narrower towards the top. Globes work well if you are roasting whole eggplants to make a purée or chopping to use in casseroles, soup, stir-fries, or other dishes, as the varying size makes it difficult to create uniform slices. If globe eggplants are the only type available, consider purchasing two, so that you can create even slices from part of the eggplant, and then chop or dice the remainder.
Indian eggplant are like mini-globe eggplants, wide on the bottom, narrower on the top.
Italian eggplants have the same coloring as globes but tend to be consistently sized from top to bottom, so same-size slices can be obtained. Consider Italian eggplants for roasting, baking, grilling, and for layering, such as in eggplant Parmesan or eggplant lasagna (using thin slices of eggplant in place of noodles).
Graffiti eggplants (sometime sold as “Sicilian” eggplants) are pretty to look at, having speckled purple and white skin. If you are creating a centerpiece, you might consider using graffiti eggplants. For cooking, well, once peeled they are white or pale green inside, losing the “drama” of the exterior skin. They do tend to have smaller seeds than most eggplants, making them useful for a smooth cooking texture.
Both Japanese and Chinese eggplant are narrow and long, making them easy to cut into uniform pieces. Japanese eggplant tends to have a lighter exterior purple than Chinese eggplant. Both are less tough (less fibrous), have a more delicate flavor and have fewer seeds than globe or Italian eggplants. This makes them useful for stir-fries, sautéing and quick cooking.
Thai eggplant are tiny, meaning you can add whole Thai eggplants to dishes. They tend to be more tart than other types of eggplant, so you’ll want to adjust seasonings accordingly.
To have the creamiest, least bitter eggplant for your dishes, store eggplant, uncut, on the counter or near the door of the refrigerator (the warmest part). The longer eggplants are held in the cold, the more bitter they get. You do not have to, but salting cut eggplant does remove some of the bitterness and makes digesting eggplant a bit easier. When you are ready to prepare your eggplant, wash well and peel, or not, depending on your preference. Slice or cut into pieces, place on a baking sheet, sprinkle with salt, layering with paper towels. Let site for about twenty minutes. Off both sides, dab the water collecting on the cut eggplant. Don’t leave for too long, as the eggplant may start to turn gray (from interacting with air).
Okay! You have your eggplant ready to use. Here are just some of the many ways you can prepare:
Poke a few holes in a whole, unpeeled eggplant and place on the grill. Cook until the eggplant “deflates.” Place eggplant in a large bowl, carefully peel, and mash the eggplant with your choice of vegetable oil and seasonings to make a creamy dip or sandwich spread. Add mashed eggplant to hummus or other spreads or toss with pasta and tomato sauce.
Poke a few holes in a whole, unpeeled eggplant and place on the grill. After about ten minutes, remove from grill, cut into halves or slices, rub with oil, salt, and pepper or seasonings of your choice, then replace on grill and allow to cook until tender. Use as a dinner entrée or for a hearty sandwich.
Steam cubed eggplant, and then toss with oil, soy sauce, sesame seeds, and vinegar. Serve over rice, small pasta, such as orzo or pastina, or use as a wrap filling.
If you have an overabundance of eggplant, you can freeze it, but cook it first– grill, roast, bake, or steam to preserve the color and texture.