Cooking Eggplants

BEFORE COOKING:

Immediately before cooking, rinse the eggplants under cold water and, if desired, peel the skin.

COOKING:

Place the eggplants in a small amount of cold water if you want their flavour and aroma to infuse the broth (e.g., when cooking soup). If cooking the eggplants as a standalone dish, add them to boiling water – this helps retain most of their juices. Whole eggplants should be cooked for 20 minutes. Diced eggplants should be cooked for 10–12 minutes. Start timing from the moment the water returns to a boil. Immediately after boiling, add salt (about 2 teaspoons per 1 litre of water). A light pinch of sugar (about 1 teaspoon per 1 litre of water) is also recommended. Cook with a lid on – this reduces cooking time and minimizes vitamin loss. To check if the eggplants are done, insert a fork or knife. If it goes in easily, they are ready.

AFTER COOKING:

After cooking, drain the eggplants and peel off the skin. The nutrient-rich cooking water can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve the eggplants drizzled with melted butter and sprinkled with toasted breadcrumbs.

Enjoy your meal!