How Chefs Master Eggplants: 10 Essential Techniques

The eggplant is one of the most versatile and beloved ingredients in kitchens around the world. Its deep flavor and unique texture allow for countless preparation methods, each giving it a distinct character. Discover 10 techniques used by leading chefs for eggplants, with quotes to inspire you.

1. Charring over an open flame – for a smoky taste
   Method: Place the eggplant directly on an open flame, like gas stoves or a grill, until the skin is completely charred, and the inside becomes tender and juicy. Then, peel the skin and use the eggplant flesh for spreads like Baba Ganoush or eggplant salad.
   Chef Yotam Ottolenghi (UK): "The best way to bring out the most in an eggplant is to give it a bit of 'suffering' over fire – it releases its nutty and smoky flavor."

2. Roasting in the oven – for a soft and sweet texture
   Method: Cut the eggplant lengthwise, score it, brush with olive oil and a pinch of salt, and bake at high heat until the flesh becomes soft and the skin is tender.
   Chef Michael Solomonov (USA): "Eggplants need high heat and patience – when baked to perfection, they attain an almost creamy texture that blends effortlessly into any dish."

3. Deep frying – for a crispy texture
   Method: Slice the eggplant into rounds or sticks, soak in water and salt for half an hour, dry, coat in flour or breadcrumbs, and fry in hot oil until golden.
   Chef Masa Takay (Japan): "The eggplant is like a sponge, so it's crucial to let it absorb oil at the right temperature to achieve a crispy exterior and tender interior."

4. Salting – to remove bitterness 
   Method: Sprinkle coarse salt on eggplant slices, let them rest for about half an hour to release liquids, rinse, and dry thoroughly.
   Chef Julia Child (USA): "Always salt your eggplants before cooking – it's an age-old trick that helps soften bitterness and improve texture."

5. Steaming – to retain natural flavor and health
   Method: Cut the eggplant into cubes or strips and steam it in a steamer for about ten minutes until soft but retaining shape.
   David Chang (USA): "Steaming preserves the natural flavor of the eggplant and allows it to absorb sauces like a sponge – perfect for Asian dishes."

6. Grilling with marinade – for deep flavors
   Method: Slice the eggplant into thick slices, marinate in olive oil, garlic, balsamic vinegar, and honey, and grill on a hot grill until lightly charred.
   Chef Francis Mallmann (Argentina): "Eggplant was born for the grill – when it's slightly charred outside, its sugars caramelize and develop extraordinary depth of flavor."

7. Stuffing and baking – for a rich and comforting dish
   Method: Halve the eggplant lengthwise, scoop out some flesh, and fill with a mixture of meat, rice, vegetables, or cheese. Bake until the skin is tender and the filling is nicely caramelized.
   Chef Aniqa Faiero (Turkey): "Stuffed eggplant is not just a dish, it's tradition – it absorbs all the flavors and pairs perfectly with rich spices."

8. Stir-frying – for a crispy outside and soft inside
   Method: Dice the eggplant, heat a pan with a little oil, and stir-fry on high heat with garlic, ginger, and soy sauce until it browns.
   Chef Kengi San (China): "Stir-fried eggplant needs high heat and constant movement – this ensures it doesn't become soggy, but remains caramelized and full of flavors."

9. Marinating in olive oil – for a velvety texture
   Method: Marinate eggplant slices in olive oil with herbs, garlic, and lemon for an hour before grilling, enriching its flavor and preventing it from drying out.
   Chef Marco Pierre White (UK): "Olive oil is the eggplant's best friend – it gives it depth, moisture, and an unforgettable taste."

10. Fermentation for pickles – to add gentle acidity
    Method: Place whole small eggplants or slices in a jar with a solution of water, salt, vinegar, and herbs, and leave for a few weeks for natural fermentation.
    Chef Assaf Granit (Israel): "Pickled eggplants are a world onto themselves – they gain a light acidity and new depth that transform them into a delicacy."