Here are 5 things you should know about eggplant.
1. Eggplant doesn’t need salting
One of the intimidating things about cooking eggplant is when recipes call for salting the eggplant before cooking. They often talk about salting to “remove the bitter flavors” but in my experience, modern eggplants aren’t really bitter. So I tend not to bother with salting. That being said, salting the eggplant can help minimize the amount of oil it absorbs when you’re pan frying it. Again, I tend not to bother, but it’s up to you… 
2. Eggplant loves olive oil
Eggplant grilled without oil is an entirely different beast to the same vegetable fried in olive oil. The grilled version never develops the wonderful silky texture that only olive oil can bring. So if you are going to cook eggplant, be generous with the olio.
3. Eggplant loves the summer
While they are pretty much available year round, eggplant are in peak season from late spring to early autumn.
4. Bigger isn’t necessarily better
Medium sized are usually best. Those that are smooth, shiny and heavy for their size are most likely to be the freshest and have the least seeds. As eggplants get old they go all wrinkly.
5. Eggplant shouldn’t be eaten raw
I’m not sure why you’d want to, but thought I’d throw this in just in case. They contain the toxin solamine which can cause gastro problems among other things.
Healthy ideas for eggplant include grilling up those finger-shaped Japanese eggplant– just halve and grill on the BBQ. No collection of eggplant ideas would be complete without the fabulous Lebanese dip/spread called babaganoush. Charring the eggplant first can get a bit messy but it’s totally worth it for the intensely smoky flavour for the spread. For vegetarians, the rich silky texture of cooked eggplant also makes a fabulous alternative to regular steaks.
It’s up to you whether you eat the eggplant skins or just scoop out the tasty flesh.
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Spiced Eggplant with Yogurt and Quinoa
- Total Time: 70 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Roasted eggplant gets a flavor boost from warm spices, then its topped with fluffy quinoa and creamy yogurt. A simple, satisfying vegetarian dinner.
Ingredients
- 2 large eggplant
- 2 tsp ground coriander
- 1 oz (150 g) quinoa
- 1 bunch flat leaf parsley
- 6-8 tbsp natural yoghurt
- large handful pine nuts
Instructions
- Preheat oven to 400°F (204°C).
- Halve eggplant lengthwise, score the cut side in a chunky crisscross pattern, place cut side up on a baking tray, drizzle generously with olive oil, and scatter with ground coriander, salt, and pepper.
- Bake eggplant for 40 minutes, or until very tender.
- While the eggplant is baking, bring a pot of water to a boil. Rinse quinoa and add to the boiling water. Simmer for 12-15 minutes until tender. Drain and toss with parsley leaves.
- When the eggplant is cooked, scatter the quinoa and parsley mixture over it. Drizzle with yogurt and top with pine nuts.
- For a dairy-free/vegan option, make a tahini sauce by combining equal quantities of tahini, lemon juice, and water.
- For meat lovers, brown ground lamb or beef in a pan and scatter over the quinoa.
Notes
- For even cooking, ensure eggplant halves are roughly the same size.
- Toasted pine nuts add extra crunch; toast them in a dry pan for 2-3 minutes before serving.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 8
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
How do I get the eggplant to absorb the spices without becoming greasy?
Salt the cut eggplant and let it sit for 20 to 30 minutes to draw out moisture, then pat it dry before cooking. This helps the eggplant sear rather than steam, so it soaks up the spiced oil more evenly.
What spices are typically used in this spiced eggplant preparation?
Recipes like this usually rely on cumin, coriander, smoked paprika, or a combination of warm Middle Eastern or Indian spices. The yogurt topping is there to cool and balance the heat.
Does the quinoa need to be toasted before cooking?
Toasting quinoa in a dry pan for two minutes before adding water gives it a nuttier flavor, which complements the spiced eggplant well. It is optional but worth the extra step.
