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Have you ever made a dish wherein the egg plant (brinjal or aubergine) turns an unflattering brown ~ cooking? if the taste is not affected, the brown eggplants don’t watch too good in terms of presentation. This is a tutorial for retaining one eggplant’s gorgeous purple after cooking.

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The science behind retaining the violet hue is come cook and also ‘lock-in’ the egg plant colour at a high temperature (above 100°C ). The many common an approach used through restaurants is come deep-fry the eggplants, which to me is too cumbersome and also oily. The three techniques (boil, microwave or steam) outlined in this tutorial are healthier and also hassle-free. The boiled/steamed/microwaved eggplants, no soaked in oil, will also be far better at taking in any sauce or seasonings they room cooked in.


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Whichever method you use, pick eggplants that a dark purple the shade (as above) together they might turn a the shade lighter after ~ cooking. Reduced them come uniform sections or “logs”. Precision is key, so always make certain the temperature that the water is above 100°C (water must be swiftly not slow-moving boiling) and use a kitchen timer to save time.

METHOD 1: BOILING

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Bring a pot of water to a rapid boil. Include cut eggplant right into the boil water. Come ensure the the eggplants room submerged in the water transparent the entire food preparation duration, weigh lock down through something more heavier such as a fall lid or a slotted ladle as pictured above (note that the eggplants are under the ladle). Any kind of purple skin not submerged in the cook water (exposed to air) throughout the boiling process will revolve brown. Boil for 3 minutes.

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These are the drained eggplants after ~ cooking. The purple colour is yes, really radiant and also consistent here. If this is your first time utilizing this method, friend will need to tweak to get with your perfect collection up using every little thing kitchen tools you can use in your kitchen, come ensure that the eggplants can be completely submerged in the boiling water throughout cooking.

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I provided the boiled eggplants in a straightforward chilli bean dough eggplants stir-fry.

METHOD 2: MICROWAVE

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The microwave an approach is super straightforward if you have the appropriate equipment. Most importantly, your microwave cooktop must have actually the setting for 1000 watts and also above. The results are not an excellent below 1000 watts. You likewise need a microwave-safe casserole through a lid. The set up pictured over consists the a silicone steamer insert tray inside a microwave-safe glass casserole. That came through my microwave oven. Add a few tablespoon water at the bottom the the casserole. Arrange cut eggplants, skin-side up, ~ above the slotted insert tray (the eco-friendly thing).

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Brush the purple skin the the eggplants v olive oil.

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Cover the microwave-safe casserole with lid and also microwave at 1000W for 3 minutes.

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These space my eggplants ~ microwaving. Back there space some brown spots, the violet is an extremely vibrant. The microwaved eggplant an outcome is favor a mix of steaming and also deep-frying. Caution: Be mindful of warm latent vapor escaping the casserole when you open the lid. Constantly wear stove gloves when handling the warm casserole. 

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If you don’t have the steamship insert tray, stress not. Just place reduced eggplants skin next up on a microwave-safe casserole, brush the skin through olive oil and drizzle 1-2 tablespoons that water about the eggplants.

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I made this claypot eggplant through basil using the microwaved eggplants.

METHOD 3: STEAMING

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Bring water in the steamship (I’m making use of a large Chinese wok here) come a rapid boil.

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Add steamship basket (I acquired this native Ikea) of reduced eggplants right into the wok. Covering the wok through a lid and vapor for 4 minutes.

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This is my steam eggplants after 4 minutes. They are really tender and retain most of its purple hue with just a couple of small spots of browning.

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The steam eggplants are offered in my black bean sauce eggplants.

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All three methods (boil, microwave, steam) are great alternatives to the traditional an approach of deep frying. When cooked in the above ways, the eggplant purple hue is mostly ‘locked-in’ and also retained when you add them to her dishes and stir-fries later. Mine favourite method at the moment is the microwave, due to the fact that I can complimentary up my precious stove area. With this tutorial, even a noob chef can now serve eggplants choose a pro v its beautiful violet shining through on the dinner table.