Young, small eggplants are typically less bitter than larger or older ones, making it essential to know how to cook them quickly.
Since eggplants are quite perishable, store them whole in the refrigerator for 2 to 4 days.
How to peel an eggplant and prepare it for cooking?
As with all produce that you cut with the skin on or plan to eat with the skin, it is crucial to wash the vegetables thoroughly before use for food safety.
While the skin of a small young eggplant is edible, that of larger or older eggplants can become bitter and should be removed.
Some chefs recommend salting eggplants before cooking them. Although this is not necessary, it helps to reduce the bitter taste, especially in older eggplants, by drawing out the juice and allowing it to drain.
Let the eggplants sit for about 20 minutes, then rinse, pat dry, and use as desired.
How to fry eggplants?
Fried eggplant is an excellent base for sauces and spreads, and it can also serve as a hearty addition to side dishes. Here’s how to fry eggplants.
Heat vegetable oil in a large skillet or frying pan to 176.6 °C.
Use about 0.6 cm of oil or enough for the eggplant pieces to float in the pan.
Canola oil or vegetable oil are good choices for frying eggplants. Avoid using olive oil, as it cannot be heated to high temperatures.
Carefully place 3 slices of eggplant in the hot oil (do not cook more than 3-4 slices at a time, or the oil temperature will drop).
Allow the eggplant slices to fry for 2-3 minutes on each side until golden brown.
Remove the eggplant slices from the hot oil and place them on a drying rack or paper towel.
Source: toriavey.