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Eggplant

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Splendid Soups
Splendid Soups

By James Peterson

Published 2000

  • About
Several varieties of eggplant are available in the United States. The most common is the large round eggplant that most of us grew up with. Less bitter and less seedy is the long and thin Italian-style eggplant. The best eggplants—with the fewest seeds and the mildest flavor—are the thin purple Chinese eggplants or the miniature Japanese eggplants usually found in Asian food markets. These are the eggplants I always use if I have a choice.

Because I find eggplant seeds unpleasant to eat and almost impossible to remove, I usually turn the eggplant into a puree and strain them out. The easiest way to do this is to poke the eggplants a couple of times with a fork and bake them in a 350°F oven for about 30 minutes, until they look like partially collapsed hot-air balloons. Slit them lengthwise down the middle and let them cool. Scrape out the pulp with a spoon and work it through a medium-mesh strainer or drum sieve to eliminate the seeds.

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