Pan-Roasted Eggplant Perfection

Roasting eggplant in a pan is a quick and easy way to cook this versatile vegetable. It can be done on the stovetop or in the oven, and the process is simple. The key to success is to slice the eggplant evenly, heat oil in a pan, and cook the slices for a few minutes on each side until browned and tender. This method is perfect for a simple meal or side dish, and the roasted eggplant can be served in various ways, such as with feta cheese, in a sandwich, or as a filling for burgers.

How to roast eggplant in a pan without peeling it

Preparation

Rinse the eggplant under cold running water and dry it with a paper towel or a clean kitchen towel. There is no need to peel the eggplant.

Cooking

Preheat the oven to 400°F. Line a baking sheet with aluminum foil and set it aside.

Using a fork or the tip of a sharp knife, poke 7-10 ¾-inch holes throughout the eggplant. This step is crucial to prevent the eggplant from exploding and creating a mess in your oven.

Place the eggplant on the baking tray on a single layer and transfer it into the preheated oven.

Roast the eggplant until it is burst, collapsed, and softened, making sure to turn it every 20 minutes. This process should take about 50-60 minutes, depending on the size of the eggplant.

Remove the eggplant from the oven and let it cool before using it in your recipe.

Serving

The uses for roasted eggplant are endless, but here are a few basic ideas:

• Roasted Eggplant Pulp: Slice open the belly of the roasted eggplant, scoop out the flesh with a small spoon, and transfer it into a bowl. You can use this in recipes like eggplant dip with yogurt, Baba Ghanoush, or add it to salads, stir-fries, or dips.
• Stuff it with grains or meat: Create a slit in the center of each eggplant, either from the top to the bottom or from side to side, and gently open it to stuff with ground beef or lamb, simple grain dishes, or seasoned quinoa.
• Remove the skin and chop it up: Peel the skin off the whole baked eggplant, transfer the flesh to a cutting board, and give it a rough chop. Transfer it into a large bowl, drizzle with fresh lemon juice, olive oil, salt, and pepper, and sprinkle with fresh parsley. Serve as a simple side dish.

How to avoid a soggy eggplant

Eggplants can be tricky to cook and often get a bad rap as a result. When cooked correctly, eggplant has a texture that ranges from tender and creamy to silky and smooth. However, when things go wrong, the inner flesh acts like a sponge, soaking up every drop of oil it touches and becoming sodden and greasy.

Brush the oil onto the eggplant

Instead of pouring oil into the pan, brush it onto the eggplant flesh. This gives you a lot more control over how much oil is used. This approach works best when cooking or roasting eggplant halves or slices. Brush one side of the flesh, then immediately add it to a hot pan. For slices, brush the other side with oil just before flipping to prevent the oil from soaking into the flesh.

Microwave it first

Before hitting the stovetop, place cubed and sliced eggplant pieces on a paper towel-lined plate and microwave for about five minutes. Pre-cooking the eggplant in this way helps collapse the spongey structure, preventing it from absorbing as much oil.

Sweat the eggplant

While it's no longer necessary to salt eggplant to cut the bitterness, this step does work to prevent it from absorbing too much oil. The salt draws moisture out of the eggplant's cells, collapsing its structure and filling the air pockets. With the air pockets full of moisture, there's less room for the oil to soak in. Sprinkle salt over sliced eggplant, let it sweat for 30 to 60 minutes, then rinse and pat dry before cooking.

Soak the eggplant in milk

This method takes the opposite approach to microwaving and salting. Soaking slices or cubes of eggplant in milk for one to two hours fills the porous structure studded with air pockets, leaving no room for oil to be absorbed.

Choose the right eggplant

Look for small to medium eggplants, as larger ones are more bitter and have more seeds. You can test their quality by squeezing: make sure the skin is smooth and the flesh feels firm. Soft spots indicate that the eggplant is starting to spoil.

Not spacing things out

If you're roasting eggplants, give them some room to breathe so they cook evenly. Don't crowd the baking sheet or pan. Eggplants need space to evaporate their high water content and caramelize properly. Give them a toss halfway through the cooking process to ensure they're cooked evenly.

Skipping the brining process

Brining adds flavour and texture to eggplants. Mix spices and salt with water, then soak sliced eggplant in the brine for 30 minutes before cooking. This will make it taste amazing and have a sturdier, non-mushy texture.

Forgetting to pre-salt it

Salting and patting dry are common steps in many recipes for drawing out excess moisture. Eggplants have a spongy texture that absorbs fats and flavours, but only when slightly dehydrated with a sprinkle of salt. Add a pinch of salt to both sides of eggplant slices and let them sit for up to an hour. Pat the surface dry just before cooking.

How to cut an eggplant for pan roasting

What you'll need:

• 1-2 eggplants
• A sharp chef's knife
• A chopping board

Step-by-step guide:

• Choose small to medium-sized eggplants. Larger eggplants tend to be more bitter and have more seeds.
• Look for eggplants with smooth skin and firm flesh. Avoid any with soft spots, as these indicate spoilage.
• Wash and dry the eggplants.
• Using your knife, slice off the leafy top of the eggplant. You can do this before or after slicing—cutting it off first will give you more to hold on to as you slice.
• Cut the eggplant crosswise into circles about 1/2 inch thick. Try to keep the slices even so they cook uniformly.
• If you prefer, you can cut the eggplant into long planks or oblong slices instead.
• Stack the slices and cut them into strips, then turn the strips and cut them crosswise to make diced eggplant.
• If you're using the eggplant for a dip like baba ganoush, you'll want to remove the peel. Otherwise, you can leave it on as it's edible and helps hold the eggplant together.
• Once you're done slicing, you can sprinkle the slices with salt and leave them to sit for 30 minutes to remove any bitterness, but this step is optional.

Tips:

• The thinner you slice the eggplant, the more caramelized the edges will be, but be careful not to slice them too thin or they may burn.
• If you're using a non-stick pan, you may not need to use oil when roasting the eggplant slices.

How to season eggplant before roasting in a pan

Roasting eggplant brings out a whole new dimension to this versatile kitchen staple. There are various ways to season eggplant before roasting it in a pan. Here is a step-by-step guide:

Step 1: Choose the Right Eggplant

Look for small to medium eggplants as larger ones tend to be more bitter and have more seeds. Ensure the skin is smooth and the flesh feels firm. Avoid eggplants with soft spots, as they indicate spoilage.

Step 2: Prepare the Eggplant

Wash and dry the eggplant. If you are cutting the eggplant into cubes or slices, cut off the leafy end after you are done slicing to have a better grip while slicing. For roasting in a pan, it is recommended to cut the eggplant into thick slices or cubes to prevent it from turning mushy.

Step 3: Salt the Eggplant (Optional)

Salting the eggplant is optional and is usually done to reduce bitterness and improve texture. If your eggplant is large or you prefer to remove the bitterness, you can salt it. Sprinkle a generous amount of salt on the eggplant slices or cubes and let them sit for about 30 minutes. Rinse off the salt and pat the eggplant dry before proceeding to the next step.

Step 4: Season the Eggplant

Drizzle or brush olive oil on both sides of the eggplant slices or cubes. Olive oil is essential for caramelization and can be substituted with other heat-safe oils like avocado oil. Season with salt and pepper, and other seasonings of your choice. Here are some seasoning suggestions:

• Garlic powder
• Italian seasoning
• Dried herbs such as basil, parsley, or thyme
• Spices like cumin or red chili powder
• Fresh or dried mint
• Lemon juice
• Balsamic vinegar or glaze

Step 5: Roast the Eggplant in a Pan

Heat a non-stick pan on high heat and add a tablespoon of oil. Place the eggplant slices in the pan, ensuring they are in a single layer with space around each slice to avoid steaming. Sprinkle some salt and red chili powder. Lower the heat to medium and roast for about 2 minutes. Flip the slices, add another tablespoon of oil, and cook for another 2 minutes. Continue roasting until the eggplant is evenly browned and cooked to your desired doneness.

How to roast eggplant in a pan without oil

Ingredients

• 1 large eggplant (aubergine)
• Salt
• Pepper
• Water

Method

• Cut the eggplant into 2cm / 0.8” thick rounds.
• Spray or brush each side generously with water and sprinkle with salt and pepper.
• Heat a large non-stick pan over medium-high heat, with no oil.
• Add the eggplant slices and pan-fry for 1 1/2 to 2 minutes on each side or until browned.
• Carefully add 1/4 cup of water around the eggplant and cover the pan with a lid to trap the steam.
• Steam for 2 minutes or until the water has evaporated.
• Check if the eggplant is cooked by stabbing it with a butter knife. It should be completely soft. If not, add a splash of water and steam again.

Tips

• This method works best for thick slices of eggplant. For thin slices, simply pan-fry without steaming.
• Use a lid that is larger than your pan to trap the steam effectively.
• Eggplant is prone to collapsing and turning into mush, so it's best to leave some skin on to hold it together.

Frequently asked questions