Vegan Stuffed Eggplant With Lentils | Easy Recipe - Elavegan (2024)

FAQs

How do you make eggplant not soggy? ›

A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.

Next, soak the eggplant in ice-cold water: The chill shocks the surface of the vegetable and fills tiny air pockets between the cells, preventing the oil from entering them.

In an ideal world, Chris adds, you should toss the cut eggplant in a bowl of oil to get a chance to cover every side of it. In Sarah Jampel's eggplant and ricotta sandwich, you brush the eggplant slices with oil before cooking them in a nonstick skillet, and then brush the other side before flipping. Smart!

It helps draw out moisture from the eggplant. You don't have to salt eggplant though, it depends on the texture your looking for. Salting gives it a more creamy texture when cooked and not salting helps the eggplant hold up and be a little firmer after cooked.

If you notice black seeds inside the eggplant when you cut it open, throw it away; it has been sitting around too long and will be bitter. Eggplant are naturally sweet when fresh, and do not need to be salted for a long time to remove bitterness.

During peak growing seasons, when there's an abundance of eggplants, prices tend to be lower. Conversely, during off-seasons or when supply is limited, prices may rise due to increased demand. The cost of eggplants can also vary based on where they are grown and distributed.

The oil still left in the eggplant tissues contributes to the soft, buttery texture that's so appealing. Oil also carries the essence of added herbs and spices, so that eggplant dishes can become rich with the aromas and heady flavors of onions, peppers, anchovies, parsley, garlic, and lemon juice.

How can I make eggplants less bitter and more delicious when cooking? Cut them in chunks or slices, toss them in a sprinkling of salt and let them drain in a colander for half an hour or more. Rinse and pat dry, or squeeze dry. This takes away the bitterness.

Do you soak eggplant in salt or milk? ›

Soak the eggplants before baking.

Since there's no oil being used when baking the eggplant, I recommend soaking the eggplant in milk or almond milk. This way the eggplant slices come out of the oven soft and not dried out.

Eggplants can have the alkaloid solanine, which can give it a bitter taste. “Another compound possibly contributing to eggplant's bitterness is anthocyanin, which is a phytochemical that gives eggplant its pretty purple hue and can act like an antioxidant when we consume it,” says Nichole Dandrea-Russert, MS, RDN.

Whether you're working with slices or chunks, all you have to do is generously season the exposed areas of the eggplant with kosher salt, and place them on a plate or sheet pan lined with paper towels to help soak up the moisture that comes out.

Cook as desired. Eggplants can be grilled, steamed, braised, stir-fried, deep-fried and roasted. For a smoky flavour, turn whole eggplants over an open flame on the barbecue or stovetop until the skin is charred, then scoop out the flesh. Choose eggplants with smooth and shiny skin that is even across the surface.

Why do you soak eggplant in water and vinegar? Soaking eggplant in water and vinegar helps remove some of the vegetable's natural bitterness. This step also helps preserve some of the skin's color so it stays a vibrant purple even after cooking.

Discerning farmers' market shoppers may be used to sniffing and gently squeezing produce to suss out what's ready for the taking, but if an eggplant is squishy or its skin dimples with a little pressure, it's past its prime. Ripe eggplants at the peak of perfection are firm, with shiny and taut skin.