This is Proof You're Using Eggplants All Wrong
How much oil should you use for frying eggplant, and should you always keep the peel? Five ways to ruin your eggplant— or save it, depending on your perspective.
Eggplant is one of the most beloved vegetables in Israeli cuisine, but according to many chefs, we simply don't know how to use them correctly.
The bitter taste, excessive oil absorption, and overly soft texture are the result of some common cooking mistakes. Chef Eyal Shani, known for his love of eggplants, claims the main issue is that "people don't give the eggplant the respect it deserves. They cut, toss it into a pan, and end up with a greasy blob." So what are the common mistakes, and what can be done differently? Here are some errors we all make without noticing:
1. Not drying the eggplant
Eggplant is like a sponge—it absorbs everything. If you don't dry it before cooking, it will soak up enormous amounts of oil. Chefs recommend cutting the eggplant, sprinkling coarse salt on it, letting it sit in a strainer for half an hour, then rinsing and drying thoroughly (emphasis on thoroughly, until no water remains). This reduces bitterness and prevents the eggplant from becoming too oily.
2. Not hot enough
If you're frying eggplants, the oil must be very hot. Lukewarm oil causes the eggplant to absorb it entirely instead of searing from the outside. Heat the oil well before adding the slices and fry them until they are golden-brown on both sides.
3. Uneven cutting
Slices that are too thick or too thin will lead to uneven frying, so it's best to cut them about a centimeter thick to ensure they cook internally without breaking apart.
4. Unnecessary use of oil
Frying isn’t always necessary. Roasted eggplants in the oven or on the grill provide a deep, delicious flavor, even without the oil. Many chefs recommend baking a whole eggplant that has been pricked with a fork, along with its peel, until the skin is completely charred, resulting in a rich, natural puree without even a drop of oil. If you still find it hard to give up oil, you can add a touch of olive oil.
5. To peel or not to peel?
Many people peel the eggplant without realizing that sometimes the peel actually preserves its shape and adds a slight crunchiness. It depends on the dish, but it’s not always advisable to give it up.
