Leave the skin on if you are baking aubergine whole in the oven or roasting it on the grill. It’s also best left on if you want to scrape out the insides later and make an aubergine mash.
If your recipe calls for mashed or pureed aubergine, do not cut it since you can bake it whole. This is the easiest way, too.
If you need, you can skip this step. The aubergine will still be tasty, but it may have a slightly different consistency and be a little more bitter.
Make sure the aubergine is actually dry. Water left on may absorb into the meat of the veggie, making it chewier than is desirable.
Cut it into 3/4-inch cubes. Toss the cubes with garlic, olive oil, salt, and black pepper. Once all the cubes are covered, place into the pan. Bake your aubergine whole. Pierce the skin a few times when baking so it does not explode from expanding moisture. You can then scoop out the flesh for mashing or pureeing. Slice the aubergine length-wise and brush with olive oil and seasoning (diced onion, pepper, grated cheese, breadcrumbs and spices all work wonderfully).
If you’re roasting a whole aubergine, pierce it with a fork. If there is initial pressure and then it slides right in, your aubergine is fully cooked.
Don’t be tempted to use much more oil than that; oil will be brushed on the aubergine later. If you bombard the aubergine with even more, it’ll take on a fried yet soggy texture.
If you’d like, coat the aubergine slices in breadcrumbs and Parmesan cheese. You’ll need around ⅓ cup of breadcrumbs and 1 or 2 tablespoons of Parmesan for one, good-sized aubergine. Mix it up and dip each slice in before adding it to the pan.
Looking for a zestier kick? Add some soy sauce into the mix (but keep some for dipping later). Introduce whatever other flavors you think would pair well, too.
Aubergine is tasty with soy sauce, ranch, or even plain. They’re a great complement to any meal, putting a new twist on boring ol’ veggies.
Make sure your grill is clean before you use it. Put some vegetable oil on a paper towel and wipe down the grate, one by one. Using oil can also help to prevent sticking.
Alternatively, you can grill eggplant whole or sliced in half over a medium to hot flame for 15 to 20 minutes until the skin is blackened. Pierce the skin when cooking aubergines this way to get heat into the center.
Pierce a few holes into the foil to allow the heat to transfer more quickly.
When finished, turn off the heat, leave the foil, and transfer the aubergine to a plate. Give both the aubergine and the foil a few minutes to cool down before either are touched. The aubergine is now good to be added to a salad or a stir fry, or even eaten alone with your dipping sauce of choice. It can even be kept for later as part of a soup or stew.
