Simple Air Fryer Eggplant Recipe (2024)

FAQs

Why do you need to soak eggplant before frying? ›

I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy," Jenkins says.

There's several ways to cook an Eggplant. But if you wanna go for the healthiest way, It's Grilling it or Roasting it.

Slice your eggplant with the skin on (this will help it keep its shape). Brush it lightly with oil. Grill over a hot flame until the flesh is tender and you have beautiful char marks, about 5 minutes per side.

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.

Start by salting the eggplant slices and letting them rest before cooking. The salt draws some of the interior moisture to the surface of the eggplant. A thorough pat with paper towels before breading the eggplant is essential to getting rid of that moisture and preventing soggy slices.

Salting: Salting removes excess liquid and some of the bitterness. Today's eggplants are bred for mildness, though, so it's not as important as it used to be (if you are frying eggplant, salting will ensure a creamy texture and rich flavor).

Eggplants come with antioxidants and other possible benefits related to heart and brain health. They are also a low-carb option with fiber. There are risks of eating eggplants, like potential allergic reactions, kidney stone formation, and increased inflammation.

Bad eggplant looks wrinkly and dull-colored. Squishy texture and a rotten odor are other common signs of bad eggplant. Fresh eggplant lasts 2-3 days at room temperature, 5 days in the refrigerator, and 8-12 months in the freezer. Eggplant that turns brown after you slice it is okay to eat.

Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It's also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.

Salt and drain the eggplant slices: Salt the eggplant slices and let them sit for about 30 minutes. This will draw out excess moisture and make the eggplant less soggy when fried.

How do you keep eggplant from absorbing oil when frying? ›

Sprinkle salt on the sliced or diced eggplant and let it sit for about 30 minutes. This process will draw out some of the moisture, making the eggplant less likely to soak up oil during frying.

Blame the Air Pockets for Eggplant's Sogginess

It's all thanks to the vegetable's cellular structure. Eggplant has soft, spongy flesh loaded with tiny air pockets, which are quick to absorb up hot oil or liquids.

Salting eliminates bitter flavors that come from storing your eggplants too long or using older eggplants. Today's eggplants may be sweeter, but they still have some bitter liquid inside, especially if they are not fresh. Fried eggplant is crispier and more savory when it's been pre-salted.

It helps draw out moisture from the eggplant. You don't have to salt eggplant though, it depends on the texture your looking for. Salting gives it a more creamy texture when cooked and not salting helps the eggplant hold up and be a little firmer after cooked.

Soak it in milk.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

Not necessarily; it depends on what you're looking for in the finished dish. Though salting works when you want the eggplant to be creamy and tender — such as with parmigiana — in those cases where you want the eggplant to retain its shape and have a slightly firmer texture — such as ratatouille — you can skip it.

Submerge the pieces in the salted water. Use an upside-down plate or pot lid to weigh down the eggplant so it is fully submerged in the water. Let the eggplant sit in the brine for at least 30 minutes and up to 1 hour. Drain the eggplant and pat it dry with a clean kitchen towel or layers of paper towels.