eggplants facts
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Eggplant

Eggplant is a great way to make everyday meals more exciting, with no fancy cooking skills needed! It’s soft, rich, and soaks up the flavors of whatever you cook it with. Think of creamy roasted eggplant, grilled slices with a smoky taste, or a stuffed eggplant full of herbs and meat. Whether you want something hearty or light, eggplant fits right in.

There are many types too - round, long, or egg-shaped. Once you get the hang of cooking eggplant—grilled, roasted, fried, or stuffed—you’ll want to use it all the time. It’s tasty, colorful, and super versatile.

eggplants facts

How to Prepare Eggplant

Frying Eggplant

Pan-frying eggplant brings out its rich, savory flavor and gives it a golden, crispy edge while keeping the inside soft and creamy. Simply slice the eggplant into even slices, about 1 to 1.5cm thick for even cooking.  Add a generous amount of olive oil (or your preferred cooking oil to a non-stick or cast-iron pan). Heat over medium to medium-high heat. Place the slices in the pan in a single layer. Cook for about 3–4 minutes per side, or until golden brown and tender. Add more oil as needed—eggplant absorbs oil quickly. Transfer to a paper towel-lined plate to remove excess oil. Serve warm, seasoned with herbs, garlic, or a drizzle of lemon juice.

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Stir-Frying Eggplant

Eggplant is also fantastic in a wok. The key to success is stir-frying it in batches. While it might take a little extra time, this method ensures each piece turns beautifully golden on the outside while staying soft and juicy inside. Cook each batch for about 3–4 minutes, then return all the eggplant to the wok and toss it with your favourite sauce. This technique works especially well with bold flavors like teriyaki, miso, or sweet-and-sour sauce - perfect for a quick and flavourful meal.

frying eggplant

Deep-Frying Eggplant

Deep-frying eggplant is a delicious way to enjoy its rich, creamy texture with a crispy golden exterior. Start by slicing the eggplant into rounds, sticks, or cubes about 1 to 1.5cm thick. Heat a neutral oil like canola or sunflower to 180–190°C in a deep pan or fryer. If you want extra crunch, coat the eggplant in flour, cornstarch, or a light batter. Fry the pieces in batches for 2–4 minutes, turning if needed, until they’re golden brown and tender inside. Once done, transfer them to a paper towel-lined plate to drain any excess oil. Serve hot with a sprinkle of salt or your favorite dipping sauce for a tasty, satisfying treat.

deep fried

grilled eggplant

Roasting a whole eggplant is an easy way to bring out its rich, smoky flavor. Simply poke the skin a few times with a fork, then place it on a baking tray or over a flame for extra char. Roast in a 200°C oven for 35–45 minutes, turning now and then, until the skin is wrinkled and the inside feels soft. Let it cool slightly, then cut it open and scoop out the flesh. It’s great for dips like baba ganoush or as a base for sauces and spreads. Roasting makes the eggplant soft, creamy, and full of flavour.

roasted

Buying and Storing Eggplant

A good eggplant should feel firm, with smooth, glossy skin and no soft spots. If you live in a mild climate, you don't need to refrigerate it as cold temperatures can make eggplant spongy and bitter. Instead, store it in a cool, dark place - like a pantry or kitchen cupboard - or in a paper bag to help it breathe.

Delicious
recipes
with eggplant

Japanese miso glazed eggplant (Nasu Dengaku)
Cook time
25 minutes
Bulgur bowl with fried eggplant and sweet and sour onion
Cook time
30 minutes
Sticky eggplant in lettuce wraps
Cook time
60 minutes
Traditional Egyptian eggplant moussaka
Cook time
40 minutes
Grilled eggplant with mozzarella and pistachios
Cook time
40 minutes
Baked pumpkin filled with eggplant and barley
Cook time
110 minutes
Fattoush salad with a tangy smoked eggplant dressing
Cook time
Japanese style miso roasted eggplant salad with ponzu dressing
Cook time
Eggplant and mozzarella "mille-feuille" (layered or stacked salad)
Cook time
15 minutes
Roasted pumpkin, eggplant and chick pea salad
Cook time
40 minutes
More delicious recipes

Know your veg

Best Flavour Combinations Storing tip Season
aubergine smaak combinaties

The Best Flavour Combinations with Eggplant

Craving a delicious eggplant dish or ready to create your own flavour masterpiece?

  • Vegetables: tomato, capsicum, zucchini, chilli
  • Nuts & Seeds: cashews, pine nuts, walnuts, almonds
  • Herbs & Spices: garlic, parsley, basil, dill, cumin, oregano, ginger
  • Fruits: lemon, pomegranate
  • Dairy: feta, goat cheese, Parmesan, ricotta, yoghurt
  • Other: tahini, miso, soy sauce
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Storing tip

Don’t store eggplants next to bananas. Bananas release ethylene gas, which can cause eggplants to ripen too quickly.

aubergine season

When is Eggplant in Season?

Eggplants can be found year-round thanks to greenhouse production and varied climates across the country. 

FAQ
Eggplant

Yes, you can eat eggplant raw—but there are a few things to consider first. Raw eggplant contains solanine, a naturally occurring compound that can cause stomach discomfort in very large amounts. Fortunately, in fresh, ripe eggplants, the levels are so low that you'd have to eat an unrealistic amount - several kilos - for it to be a concern.

But the real question is: does it taste good? Not really. Raw eggplant tends to be firm and lacks the creamy, mellow texture that develops when it's grilled, roasted, or baked. So while it’s safe in small amounts, eggplant truly shines when cooked.

Eggplant is a healthy, low-calorie vegetable made up of over 90% water. One cup of raw eggplant has just 25–26 calories. It’s also rich in antioxidants, especially anthocyanins like nasunin, which help protect your cells and support brain and heart health.

Eggplants contains both soluble and insoluble fibre. Soluble fiber helps you feel full, supports stable blood sugar, and promotes healthy cholesterol levels. Insoluble fiber aids digestion.