Cooking Eggplant

Eggplant was a Silver Palate favorite because it is so versatile and is available year-round. Buy only those eggplants that are firm, shiny, and free from wrinkles and blemishes. Store them for no more than a day or two.

Eggplant contains a lot of moisture, which can be bitter. It has a tendency to soak up tremendous amounts of oil or butter when sautéed. Salting, or occasionally blanching, will eliminate both problems. Cut the eggplant as directed in each recipe; there is usually no need to peel it. Layer it in a colander, salting generously as you go. The eggplant should stand for about 1 hour to exude its juices. Rinse off the salt and pat it dry on paper towels before proceeding with the recipe. Blanching for a minute or two in boiling salted water is faster; while more tender eggplant is the result, it can reduce the already subtle flavor.