Eggplant

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Eggplants are members of the same family as tomatoes, peppers, and potatoes. They have purple, white, or pale green skin and a firm but spongy off-white flesh containing tiny edible seeds. Also called aubergine.
  • Related Varieties: Worldwide, there are dozens of varieties. In the West, the most common is the large, oblong, purple-skinned variety. Smaller, elongated varieties are sometimes called Italian eggplant. White-skinned varieties are round, egg-shaped (the origin of the name eggplant), or long and slender. Japanese eggplants are small, long, and slender, with a purple instead of green stem. Asian types include small round, green-skinned fruits, including a Thai eggplant no larger than a pea. The flesh of these varieties is similar in flavor, varying in texture or density from soft to almost hard.
  • Evaluation: Eggplants should be firm, not soft. Common purple types should be shiny, dark purple color; heavy and plump; without blemishes or soft spots.
  • Preparation: Wash. Trim off stem end. Peel if skin is tough. Cut just before use. Dip in lemon juice or antioxidant solution to prevent discoloration if not to be cooked within a few minutes after peeling and cutting.
  • Percentage Yield: 90% (75% if peeled)