How do I cook eggplant

I can't seem to keep that nice vibrant purple color without using loads of oil. I've tried increasing the acidity with lime and then soaking in salt bath to draw the water out, but when I cook it, it always turns brown. Is there a better way to prevent that oxidation from occurring? Thanks much!

Find more posts tagged with

Everything Else

Comments

Brendan_Lee_56950

What are you trying to cook?

Kimberly_Truong_Chock_42579

Thai style egg plant stir fried with basil and garlic. At the restaurants they always turn out bright purple, but mine are always brown

Brendan_Lee_56950

My first thought is that in most asian restaurants they're working with much higher BTU burners than you have at home so the food is cooked for far less time in the restaurant setting which tends to preserve color and texture better than we can do at home.

Kimberly_Truong_Chock_42579

That was the quickest response I've ever had to anything. Thanks!

Do you know why the higher heat helps maintain the color better?

Johan_Edstrom_5586

I think it is a bit chemistry too -

http://www.asianonlinerecipes.com/cooking_guide/cooking-eggplant.php

Brendan_Lee_56950

I'm guessing it has to do with oxidation. Kind of like an apple browning.

Johan_Edstrom_5586

Yeah, the above link had some interesting info, for regular eggplant salting and draining liquid seems to help too, texture wise as well.

Brendan_Lee_56950

And I think asian varieties tend to be brighter purple as well so it will also depend on the variety. I actually only like eggplant a nice eggplant parm sandwich philly style.

Johan_Edstrom_5586

Glad you said it

I do breaded eggplant "crisps" as starch sub, otherwise I really don't think it is great in any way shape or form

Brendan_Lee_56950

The asian ones I find are less bitter but it's definitely not one of my favorites. I like to sub squash or zuccini for it in recipes.

Johan_Edstrom_5586

I'm very fond of summer squash, wife passionately hates zuccini.

Brendan_Lee_56950

Try slicing it very thinly on a mandoline lengthwise, like say 3-4mm thick and then breading and frying in panko, dip with spicy marinara. It's a west virginia bar snack specialty!

Johan_Edstrom_5586

Tried that, she can't stand it. I even tried hiding it like 1mm cubes in sauces and saying it was garlic.

Johan_Edstrom_5586

Bread works if it is blitzed....

Brendan_Lee_56950

haha well at least you tried.

Jack_Mayer_85396

I actually really like fried eggplant strips. Peeled eggplant cut into slabs then salted and drained. Then cut into "french fries" about 3/8" x 3/8" then tossed in a mixture of wondra flour and cornstarch seasoned with S&P, cayenne, whatever you like. Then fried until golden and sprinkle with grated parm and a squeeze of lemon juice.