Eggplant
Eggplant transforms into silky, meaty dishes when roasted, grilled, or fried. Learn the best ways to store, prep, and cook this versatile Mediterranean staple.
Storage
Wrap in a paper towel and store in a perforated bag or hard container in the crisper drawer. Keep away from ethylene-producing fruits like tomatoes and bananas—eggplant is very sensitive to ripening gases.
Keeps For
Farm-fresh eggplant keeps 7–14 days refrigerated depending on the variety, or 2–3 days at cool room temperature. If you see any browning, assume about 3 days.
Flavor Profile
Raw eggplant is spongy and mildly bitter. Cooking transforms it—roasted flesh becomes creamy and smoky, while fried slices turn silky inside with crisp edges. The smaller varieties tend to be sweeter with fewer seeds.
How to Prep
Salting eggplant draws out moisture and reduces bitterness, but isn't always necessary with fresh, young eggplants. Slice, salt, and let sit 30 minutes, then pat dry. Cut just before cooking—the flesh browns quickly.
Ways to Cook
- 1 Roast whole and mash into smoky baba ganoush
- 2 Bread and fry for classic eggplant parmesan
- 3 Grill thick slabs until charred and tender
- 4 Layer into moussaka with meat sauce and béchamel
- 5 Cube for ratatouille with tomatoes and zucchini
- 6 Stir-fry with garlic and chili for Sichuan dishes
- 7 Stuff and bake with grains, herbs, and cheese