Aubergine daal recipe | Jamie Oliver recipes (2024)

FAQs

Do you peel aubergine? ›

If it's an extra-large eggplant, the vegetable could be older and the skin tougher, therefore, it's a smart idea to peel it. But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.

Aubergine is usually cut into slices, cubes or strips and cooked in a little oil before being added to sauces, as this gives it a much better texture. For a crisp surface, the slices are dusted in flour or fine polenta first.

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.

You might know them as eggplants or you might know them as aubergines, but they are exactly the same plant. The English prefer the latter name, while in North America we use the former.

Eggplant (US, CA, AU, NZ, PH), aubergine (UK, IE), brinjal (IN, SG, MY, ZA), or baigan (GY) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.

Like most vegetables, aubergine can be fried, grilled, roasted, steamed or even boiled. It's also happily stuffed, or, blitzed – there are SO many ways to make this bulbous vegetable sing. Most commonly, it is fried or roasted, though we've included recipes which see them boiled below (Thai green curry we love you).

Salting versus brining

It will, however, help the spongy flesh absorb less oil and crisp up like a dream. To salt, just slice the eggplant into rounds, scatter 1 teaspoon of salt on top, leave for 30 minutes, then pat dry. Brining (soaking in salted water) will do the same job but also make the flesh super creamy.

Roasted eggplant skin is edible and if some of the remains of the charred skin gets into your recipe it only makes it better by carrying over some of the delicious smoky flavor. The seeds are also edible. However, if you want you can remove the larger seeds before using it in your recipe.

Yes, you can eat raw eggplant without peeling it first, but the texture and taste might be a bit different from cooked eggplant. The skin of the eggplant is edible and contains some nutrients and fiber, so if you enjoy the taste and texture of raw eggplant skin, you can definitely consume it.

It's up to you! Some people do not like the bitter taste of eggplant skin and like to peel it. Some recipes may also call for peeled eggplant.

What is the secret to cooking eggplant? ›

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.