Eggplant Fondue Prep: A Step-By-Step Guide To Success

Eggplant, or aubergine, is a versatile vegetable that can be cooked in a variety of ways. Before cooking, it is important to select a good eggplant. Look for a firm, glossy-skinned eggplant with a vivid dark purple colour and a green (not brown) stem. The eggplant should feel heavy for its size and have a bright, mould-free top.

Once you have selected your eggplant, it is time to prepare it for cooking. Wash the eggplant and cut off the top and blossom ends. Depending on your recipe, cut the eggplant into slices or cubes. If your eggplant is small and young, you can leave the skin on as it is edible. However, if your eggplant is large or old, it is recommended to peel the skin as it can become bitter.

Some recipes may also call for salting the eggplant before cooking. This step is not essential but can help to reduce bitterness and improve the texture by drawing out excess moisture. To do this, lay the slices or cubes on paper towels, sprinkle with salt, and let them stand for about 20 to 30 minutes. Then, rinse and pat them dry before proceeding with your recipe.

With your eggplant now prepped, you are ready to start cooking and on your way to enjoying delicious eggplant fondue!

Picking a good eggplant

First, look for eggplants with smooth and shiny skin. Avoid dull, garish skin, as this indicates poor storage or low quality. Wrinkles are also a sign of old age, so opt for taut, tight eggplants instead. Make sure there are no brown blemishes or soft spots, as these are signs of damage.

Secondly, a good eggplant should be slightly firm but not hard. If you push on it and the veggie feels very soft or you can puncture the skin, it's too ripe. A perfectly ripe eggplant will have less give than a ripe tomato or peach.

Thirdly, pay attention to the stem. The stem end should be green and free of any mould or mushiness. Even if the skin of the eggplant looks fine, there may be hidden damage around the stem, so always check this area first.

Additionally, beware of the bitterness that can come with large eggplants. Smaller to medium-sized eggplants tend to be less bitter and have fewer seeds, as larger ones have had more time to mature.

Lastly, it's best to use eggplants within a week of purchase. You can store them in the fridge for a few days, but if you have a lot, consider roasting and blending them in big batches, then freezing the purée with a little lemon juice to prevent discolouration. This way, you can enjoy your eggplants in sauces and dips all year round.

Salting the eggplant

First, cut the eggplant in half or into 1/2-inch coins or lengthwise into 1/2-inch "steaks". You can also cube the eggplant into 1-inch slices. If you're halving the eggplant, you can slice diagonal lines (like a grid) across it to help the salt permeate deeper and draw out more moisture.

Next, lay the eggplant pieces on a tray lined with kitchen paper towels, a wire rack, or a colander placed in the sink or over a bowl/dish. Sprinkle salt liberally on all sides of the eggplant where the flesh is exposed and let it sit for about 30 minutes. During this time, the salt will draw out the excess moisture from the eggplant.

Once the eggplant has rested, pat it dry with paper towels to remove the excess moisture and salt. If you've sliced the eggplant in half, gently squeeze it over the sink to remove as much liquid as possible. Optionally, you can rinse the eggplant and then dry it thoroughly before proceeding to the next steps.

Roasting the eggplant

Firstly, preheat your oven to 400°F/200°C.

Next, prepare the eggplant by trimming the tops and ends, and then either slice it into ¾-inch pieces or cut it in half. If you are slicing the eggplant, you can also try scoring diagonal lines (like a grid) across each piece to help any salt you use permeate a little deeper and draw out more moisture. If you are halving the eggplant, you can slice diagonal lines (like a grid) into the flesh of each half.

Now, you have the option to salt the eggplant to help extract bitterness and drain excess liquid, providing a better texture. If you choose to do this, liberally sprinkle salt on all sides of the eggplant where the flesh is present and allow it to sit for around 30 minutes. The eggplant will sweat" out excess liquid during this time. After resting, pat away the excess moisture (and salt) with paper towels. If the eggplant has been sliced in half, gently squeeze it over the sink to remove as much liquid as possible.

Once you have prepared the eggplant, toss the slices with a bit of oil or brush the halves with oil, and lay them out on a baking tray. If using eggplant halves, place them flesh-side downwards.

Now, roast the eggplant in the oven for 25-32 minutes, flipping halfway through, for slices or cubes. For halved eggplants, roast for 35-40 minutes without flipping. The ideal cooking time will vary based on individual ovens, so it is recommended to check on the eggplant at the shortest time and increase as needed.

When ready, the roasted eggplant should be a golden brown color with a tender, custardy middle. For the halved eggplant, the skin will look puckered and slightly collapsed, with a custardy middle.

Enjoy your roasted eggplant as-is, or use it within recipes like Baba Ganoush, miso-glazed eggplant, or eggplant parmesan!

Blending the flesh

Step 1: Choosing and Preparing the Eggplant

Select an eggplant that is firm, with glossy and taut skin. Look for a vivid dark purple colour, avoiding any with dull or wrinkled skin. Ensure the stem is green, as this indicates ripeness. Cut off the top and blossom ends of the eggplant, then slice it into halves or smaller pieces, depending on your preference. If you want to reduce bitterness, you can try scoring the flesh with diagonal lines to help the salt permeate deeper.

Step 2: Salting the Eggplant (Optional)

Lay the eggplant slices or halves on a tray lined with kitchen paper towels, a wire rack, or a colander. Liberally sprinkle salt on all sides of the flesh and allow the eggplant to rest for about 20-30 minutes. During this time, the salt will draw out excess moisture, reducing bitterness and improving texture. After resting, pat the eggplant dry with paper towels and gently squeeze to remove any remaining liquid. You may choose to rinse and thoroughly dry the eggplant after this step, although this is optional.

Step 3: Cooking the Eggplant

There are several methods you can use to cook the eggplant, including roasting, grilling, or microwaving. Roasting the eggplant will give you a super velvety and custardy texture, perfect for dips and fondue. To roast, prick the eggplant a few times and place it on a baking tray. Roast in a preheated oven at 400°F/200°C until the skin becomes wrinkly and begins to collapse, which usually takes 45-60 minutes. You can also grill the eggplant by cutting it into slices, brushing with oil, and placing on a grill rack until crisp-tender. Alternatively, for a hands-off approach, you can microwave the eggplant by placing cubes in a microwave-safe dish with a small amount of water and cooking for 6-8 minutes.

Step 4: Blending the Flesh

Once your eggplant is cooked, let it cool slightly before handling. To blend the flesh, you can use a food processor, ricer, or blender. Process the eggplant until you achieve a smooth and creamy texture. Depending on your desired consistency, you may want to adjust the texture by adding a small amount of liquid (such as water, stock, or oil) during the blending process. Taste and adjust seasoning as needed.

Now you have perfectly blended eggplant flesh, ready to be used in your fondue or any other dish!

Storing the eggplant

Eggplants are quite perishable, so it's best to store them whole in the refrigerator for 2 to 4 days. If you want to store them for longer, you can freeze them.

To freeze eggplant slices or cubes, lay them in a single layer on a tray and freeze until solid, then transfer to a freezer-safe bag or container for up to 12 months. For halved or whole eggplant, you can blend the flesh into a smooth puree and freeze it in a larger freezer-safe container or portion it into an ice cube tray.

When storing cooked eggplant, it's important to place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to 5 days.

If you're storing eggplant confit, make sure the eggplant is completely submerged in oil and store it in the refrigerator. It will last for up to 4 days.

Frequently asked questions