Tips & Techniques

5 Links to Read Before Eating Eggplant

September 10, 2014

Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come..

Today: How to make the most of in-season eggplant.

If you love eggplant, its sheer abundance at the market this time of year is a beautiful thing. You'll bring it home by the armload and bake it with breadcrumbs and cheese, sauté it with sugar and capers for a sweet and sour caponata, and pureé it into a creamy yogurt dip. But we're willing to guess there are quite a few of you out there who aren't so thrilled by the return of eggplant, which can turn out tough, bitter, or soggy. Whether you're a card-carrying member of the Eggplant Fan Club or you're in need of more convincing, these links will show you how to make the most of this versatile ingredient.

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Spicy Vegan Eggplant Pasta Barbara Kafka's Marinated EggplantSweet & Sour Eggplant Caponata Sweet Corn Polenta with Eggplant Sauce

  • Brush up on your eggplant knowledge before you get started. (Food52.)
  • Watch this video to learn the best way to cut up eggplant. (Serious Eats.)
  • Cook perfect eggplant every time by avoiding these common mistakes. (Bon Appétit.)
  • For the ultimate fried eggplant, follow these tips from chef Danny Bowien. (Saveur.)
  • From Italian and Greek to Middle Eastern and African, eggplant shines in recipes from all over the world. (Epicurious.)

Eggplant: Do you love it or hate it? Share your eggplant tips with us in the comments!

See what other Food52 readers are saying.

  • adaire
  • Twins from scratch
    Twins from scratch
The grocery store is my happy place.


adaire September 15, 2014
Thanks for sharing the links at the bottom of your article ~ I found them very helpful! I love eggplant and was a bit intimidated to start cooking it myself ~ ~ Big Mahalo!! Oh, and ...... FOOD52 is my favorite!
Twins F. September 10, 2014
We love eggplant, stewed, roasted or in a ratatouille is how we usually eat it but our absolute favourite way (which involves roasting it... ). I always sweat my eggplant for 30min minimum and I prefer the Clara eggplant for the thinner skin.