Eggplants or commonly known as brinjals in India are an extremely versatile vegetable that can go into anything from curries and bharta to stir fry and stuffed delights. But what most home chefs complain about is the browning of the skin while cooking, which totally ruins the dish in both looks and taste. Eggplants are such a beautiful purple hue, otherwise capable of turning dull and unattractive very quickly if not treated properly. People who love this vibrant color of the vegetable but at the same time want it to be perfectly cooked inside, need some techniques. However you make the baingan bharta, simple or elaborative, the tricks to cook the eggplants without them getting browned on the skin are given in the points below.
Use Low Heat
One very important strategy to prevent the browning of the skin of the eggplants is to keep the flame very low. High heat causes the sugar to caramelize in them and causes it to brown. Instead, you cook your eggplants on low flame, such that the flesh is cooked evenly, to leave the skin colour unchanged. This works best with dishes like baingan bharta, where the eggplant has to be really soft and cooked entirely.
Steam the Eggplants
Steaming is a good way to cook the eggplants without the skin browning. This way, you are assured that your chosen eggplant is cooked well, minus direct contact with a hot surface to create brown coloring. Simply slice the eggplants according to the size that you like and put them in a basket over boiling water. Cover, and then allow 10-15 minutes of steaming if the slices are big. Best for dishes where you want to keep the natural taste and texture of the eggplant.
Blanched Before Cooking
Another very effective method to avoid browning is blanching. For eggplants, simply put them in hot water for a couple of minutes and then place them in a bowl of iced water. What this will do is secure the color of the skin and allow the flesh to cook tenderly when further cooked. This method will be successful for preparations in which the eggplants are recooked after blanching, for example, in ragouts or baked preparations.
Salt the eggplants
Although the process of salting eggplants is primarily used to neutralize their bitterness, it also helps in the prevention of browning before cooking. Slice the eggplant and sprinkle over the pieces fairly with salt. Leave it for 20-30 minutes. The salt-draw outs excess moisture, which after cooking, could turn the eggplant brownish. After moisture has been drawn out, more rinses on slices before pating dry and cooking.
Cook With a Lid Open
When sautéing or frying an eggplant, using a cover will help keep the moisture in, hence protecting the skin from going rotten brown. It will trap released steam, which evenly softens the eggplant and prevents the skin from reaching a very hot surface directly. This is particularly useful for preparing dishes in preference to a soft, tender texture without overcooking the skin.
How to Cook Eggplant
Choose Fresh Eggplants
Fresh eggplants with smooth, shiny skin are less likely to brown during cooking. Avoid eggplants with wrinkles or blemishes, as these can brown more easily.
Avoid Overcrowding the Pan
When sautéing or frying, give the eggplants enough space to cook evenly. Overcrowding the pan can cause uneven cooking and lead to browning.
Utilize a non-stick cookware
Use of a non-stick pan, which can prevent the eggplants from sticking onto the utensil surface and reduce the risk of browning.
Through these techniques, you can relish perfectly cooked eggplants with the beauty of their skin intact, which will add to the flavour and visual appeal of your dishes.