Hey friends!
I believe I had my first crush on eggplant during a school trip to Crete. That was a long time ago! 😉 Since then, I’ve remained a big fan of this versatile vegetable that perfectly complements beautiful days, warmth, and vacations. To celebrate this love, I’ve compiled «Eggplant: My 8 Best Summer Recipes» for you to enjoy.
Generous and creamy, eggplant can be prepared in countless ways: baked, preserved, roasted, or transformed into caviar. Here, I’ve gathered all my favorite eggplant recipes from the blog, along with my tips to perfect them every time (yes, it’s possible to reduce bitterness and prevent that oil sponge effect!).
My 8 Favorite Eggplant Recipes
From classic Italian dishes to the vibrant flavors of Lebanon, click on any recipe that catches your eye for the full details! You’re sure to be charmed.
How to Choose and Prepare Eggplant
Choose Wisely
A good eggplant is firm and heavy in your hand, with smooth, shiny skin and a vibrant green stem. If the skin is dull or wrinkled, the eggplant has been sitting too long. Smaller ones are generally less bitter and contain fewer seeds than their larger counterparts. Personally, that’s what I prefer.
Should It Be Drained?
Not necessarily! Modern varieties have been bred for sweetness, with much of the bitterness of the past now gone. I only drain it (for about 30 minutes in coarse salt) in two cases: if it’s an end-of-season eggplant with numerous seeds, or if I plan to fry it and want to minimize oil absorption.
The Anti « Oil Sponge » Trick
Eggplant absorbs oil while its flesh is raw, but it releases the oil during cooking. You have two options: precook it (by steaming for 5 minutes or roasting) before sautéing, or brush it with oil instead of drizzling oil into the pan. At 200°C (400°F), brushed slices roast perfectly in 25 minutes without excess fat.
Which Cooking Method for What Result?
Roasted in the Oven: The simplest and healthiest method—slice or halve the eggplants, score the flesh, and roast for 25-35 minutes at 200°C (400°F). This is the base for my roasted eggplant quinoa-yogurt.
Braised or Stewed: This method gives a melting, almost creamy texture, perfect for dishes like my eggplant-tomato-chickpea compote or Sicilian caponata.
Gratinée: Try the parmigiana, the quintessential Italian dish.
Grilled and Blended: This method is for the delicious eggplant caviar and its Lebanese counterpart, baba ganoush, both of which are my favorites for appetizers.
Frequently Asked Questions About Eggplant
Should You Peel the Eggplant?
For me, peeling isn’t essential; it comes down to personal preference. The skin helps hold the flesh together during cooking and contains anthocyanins, the antioxidants that give it that beautiful purple color. However, for sensitive palates, peel every other strip in a zebra pattern.
How to Tell if an Eggplant is Still Good?
If the flesh is white to cream in color, it’s perfect. If it’s browning around the seeds, it’s still edible when cooked, but use it soon. And if it’s soft and wrinkled, it’s time for the compost!
Can You Freeze Eggplant?
Eggplant can become sponge-like when frozen, but cooked versions (roasted, candied, or made into caviar) freeze beautifully for up to 3 months.
All You Need to Know About Eggplant
Originating from Asia, eggplant has found a place in Mediterranean cuisines worldwide. In France, it primarily grows in the South, particularly in Provence-Alpes-Côte d’Azur, Occitanie, and the Rhône Valley, basking in the generous sun that it needs to thrive. I tried growing it in my garden (in the Centre region), but it wasn’t a great success…
Its peak season runs from June to September, with the best flavor occurring in July and August. This is the moment to enjoy it, fresh and sun-kissed. That resonates with me. In terms of nutrition, eggplant is very light (over 90% water) and rich in fibers that promote satiety, making it perfect for balanced summer cooking.
And After the Eggplant?
If you enjoy cooked summer vegetables, be sure to check out my summer cold soups and my barbecue recipes, grilled eggplant fits right in! If you try any of these recipes, tag me on Instagram!
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