How to boil eggplant
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Eggplants work well in a variety of dishes, including such classics as ratatouille, eggplant Parmesan and baba ghanoush. You can also use them to top pizzas, or bread and fry them and use them in place of bread to make sandwiches.
One very simple preparation involves boiling the eggplants, after which you can simply consume them or use the boiled eggplant as part of another dish. Depending on your desired use, you may wish to generously season the eggplant while boiling it. This is particularly important if you wish to eat the boiled eggplant directly rather than add it to something else.
Add an amount of water equal to the amount of eggplant you wish to boil to the saucepan. For example, if you wish to boil 3 cups of chopped eggplant, add 3 cups of water to the saucepan. Include seasonings and spices to taste, if desired. Some options include salt, pepper, oregano, butter, garlic, onions, white wine, paprika, or anything else you think would go well with your eggplant. Turn on the heat and bring the water mixture to a boil.
- Eggplants work well in a variety of dishes, including such classics as ratatouille, eggplant Parmesan and baba ghanoush.
- Add an amount of water equal to the amount of eggplant you wish to boil to the saucepan.
Prepare your eggplant or eggplants while waiting for the water to boil. You can peel the eggplant and cut it into chunks, cut it into chunks without peeling it, or cut it into slices.
Place the prepared eggplant into the saucepan with the boiling water mixture. Reduce the heat until the liquid maintains a steady, gentle simmer, then cover the saucepan. Stir the contents of the saucepan frequently and cook until the eggplant is done to your liking. This will probably take seven to 15 minutes.
- You can also boil whole eggplants if you wish. Add more water to a pot in this case -- enough to completely cover the eggplants -- and stab several holes in each eggplant with a fork. Boil the eggplants, uncovered, until they are tender. This will probably take 20 to 25 minutes, but may take less or more depending on the size of the eggplants.
Morgan O'Connor has been writing professionally since 2005. Her experience includes articles on various aspects of the health-insurance industry for health-care newsletters distributed to hospitals as well as articles on both international and domestic travel.