What is it?

Though it is treated like a vegetable, Eggplant (a member of the nightshade family along with tomatoes and potatoes) is actually a giant berry.

Eggplant (Solanum melongena) are native to Asia, where they’ve been cultivated since prehistoric times. Traders brought them to the Middle East and Europe starting in the 15th century, though many Europeans refused to eat eggplant up until the 18th century because they’re bitter and are part of the nightshade family. (People thought nightshades, like tomatoes and peppers, caused insanity; eggplant’s Italian name, melanzana, comes from the Latin mela insana, “mad apple.”)

The development of sweeter varieties increased eggplant’s popularity. As eggplant cultivation spread around the world, countless hybrids were created to get the sweetest, firmest vegetable possible, as well as to help them grow in more temperate climates (they’re used to tropical or subtropical environments).

Westernorglobe eggplantis the most common and versatile variety, and you can find it year-round, though in most parts of the country, the peak season is late summer. Though it needs a little preparation, the reward is a succulent, silky treat. The globe eggplant’s larger size enables you to get slices and chunks. It varies in size from 3/4 pound to 1-1/4 pounds, with dark purple skin. A fresh globe eggplant has pale pulp with a few noticeable seeds, which darken and become bitter as the eggplant matures. Eggplant with parts of dark, hardened pulp with lots of dark seeds will be a disappointment—these parts must be removed; otherwise, the flavor and the texture of the finished dish will suffer.

Eggplant varieties other than globe are worth seeking out. All have tender flesh and seeds and none need peeling (unless you’re roasting and puréeing them for a dip). These varieties don’t absorb as much oil as globe eggplant, nor are they bitter.

Italian eggplantis smaller than the globe variety. It’s lobed, with dark purple skin and green leaves (though some varieties come in creamy white, soft lavender, bright purple, mottled, or striped). The Clara is white, has creamy, nutty nuances, and is best grilled. Rosa Bianca has a teardrop shape and a mottled white and lavender peel; it’s slightly sweet, with an almost fluffy texture, and it’s great on the grill, too. Also, try the bright purple Beatrice breaded and fried.

Chinese eggplantis elongated, slender, and has light purple skin. It’s quick-cooking, which makes it a good candidate for stir-frying.

Japanese eggplantis also elongated, slender, and quick-cooking. This variety has dark purple skin. Its brownish leaves distinguish it from the Italian eggplant.

White eggplantis oval, with a beautiful eggshell-white hue; one look will tell you how eggplant earned its name. The flesh is especially creamy and is less bitter than darker-hued eggplant.

Southeast Asianeggplant is the size of a cherry tomato, green-striped or purple. It’s quite bitter and best for pickling.

Small eggplants, also called baby or Indian eggplants, can be as tiny as a walnut or up to a few inches long. They cook quickly and, unlike other types of eggplant, rarely turn bitter, even with age. Use them for pickling or slice them in half and sauté. For braising, try Fairy Tale, which is sweet, tender, and marbled purple and white, and the oval-shaped Calliope, which has lavender and white stripes.

Fairy tale eggplantsare a new hybrid. The fairy tale variety is about 10 years old. In addition to its lovely appearance, flavor, and texture, it grows well on small parcels of land and in temperate climates, and has a fairly wide harvest window.

Fairy tale eggplant are harvested when they’re between 1 inch and 4 inches in length. Their size doesn’t change their flavor or texture, so buy whatever is available or suits your preferences.

How to choose:

At the market, look for eggplant with smooth, shiny skin that’s unwrinkled and free of brown spots, cuts, or bruises. The fruit should feel firm and spring back slightly when you touch it. Try to find an eggplant with a stem that looks moist, as if recently cut. Soft fruit with a dull peel is likely too mature and will taste bitter.

How to prep:

Globe eggplant, also called Black Beauty, whose flesh is especially spongelike, tends to soak up more oil than other varieties. If you’ve ever brushed a raw, unsalted slice with oil, you’ve probably noticed how readily the eggplant absorbed it. According to food scientist Harold McGee, salting eggplant flesh and letting it sit for about 30 minutes before cooking draws out water and helps collapse the air pockets in globe eggplant’s spongy flesh. This makes the eggplant much less able to soak up lots of oil during cooking.

Eggplant is one vegetable for which slight undercooking will not work. It must be completely cooked through until it’s meltingly soft, smooth, and creamy; only then will it be flavorful on its own, as well as receptive to the other flavors with which you’ll blend it. Here are some great ways to prepare it:

Frying: This cooking method seems to throw people the most because of how much grease eggplant can soak up. If you’re using globe eggplant, salt it and squeeze it dry; other varieties don’t need salting. Be sure the oil is very hot and put the slices in the pan in one layer (if you crowd the pan, the eggplant will steam instead of fry and won’t cook evenly). Turn often and adjust the heat to avoid burning until the slices are a rich brown color. Drain on paper towels.

Stir-frying: Quick-cooking Japanese and Chinese eggplant are the best candidates for stir-frying. Cut the eggplant into 1/2-inch cubes. When the oil is very hot, toss the cubes into the pan with a little salt and stir-fry until the eggplant is a rich brown color.

Grilling: As when frying, salt and dry the eggplant. Brush the slices with oil and grill over a medium-hot fire until soft and cooked through.

Char-roasting: Char-roasting gives eggplant deep, smoky flavor. The charred skin peels off easily. To start, pierce the eggplant with a skewer and cook it whole and unpeeled directly over a grill flame until the skin is blackened all over and the flesh is thoroughly soft, 15 to 20 minutes. Char-roasting can get messy, so if you’re trying this over an indoor gas flame, line the burner trays with foil or try broiling the pierced eggplant instead. Peel off the blackened skin, drain the flesh in a colander, and squeeze out all the moisture.

Oven-roasting: As an alternative to char-roasting, pierce the eggplant in several places and roast it whole and unpeeled on a baking sheet at 350°F until it’s quite soft and starting to collapse, almost an hour. Peel and drain it as you would for char-roasting.

How to store:

It’s best to use eggplant when it’s very fresh, but it will keep for two or three days in the crisper drawer of the refrigerator. Be sure to remove any plastic wrapping before storing eggplant.

Cross Reference

Italian eggplant, Japanese eggplant

Recipes

• 
  Recipe

  摩洛哥羊肉和Seven-Vegetable蒸粗麦粉

  This traditional dish is served as the centerpiece of every festive and celebratory meal in North African communities around the world, from weddings to funerals, for the feast of the…

• 
  Recipe

  Moussaka Nistisimo (Vegan Moussaka)

  This meatless, dairy-free version of the Greek mainstay tastes as rich as the classic version, and it holds together well when sliced and served.

• 
  Recipe

  Caponata-Style Braised Eggplant with Couscous

  Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it…

• 
  Recipe

  Freekeh, Eggplant, and Chickpea Salad with Labneh and Mint

  This Middle Eastern-inspired salad makes a great lunch, or serve it as a side with grilled lamb chops. If freekeh is unavailable, substitute coarse bulgur and prepare according to package…

• 
  Recipe

  Eggplant in Tomato Sauce

  Though eggplant is relatively delicate, it pulls in the flavor of whatever it’s cooked with, in this case garlic, fresh herbs, and tomatoes. Salting eggplant in advance is an optional…

• 
  Recipe

  Miso-Glazed Eggplant

  The popular technique of broiling fish brushed with a savory-sweet miso glaze is applied here to eggplant for a flavorful side dish. Serve it with pan-seared cod or grilled salmon.

• 
  Recipe

  Vegetarian Rice Bowl with Grilled Eggplant and Soft-Cooked Eggs

  Soft, runny egg yolks mix with a simple vinaigrette to make a rich sauce for this meat-free meal.

• 
  Recipe

  Moussaka

  Beloved by Greeks and non-Greeks alike, this hearty casserole is one of the best things you’ll ever eat. Like most good things, moussaka takes time to make, but it feeds…

• 
  Recipe

  Imam Bayaldi (Stuffed Eggplant)

  The name of this famous Turkish dish implies it was so good that “the imam fainted.” I hope you won’t keel over, but you’re sure to delight in the contrast…

• 
  Recipe

  Farmers’ Market Minestrone

  The word minestrone means “big soup” in Italian, and that’s just what this is: a richly flavored, chunky vegetable and-pasta soup.This version is in bianco, which is to say, white,…