What To Know
- Aubergine, also known as eggplant, is a versatile ingredient that can add a rich, smoky flavor and satisfying texture to a wide range of dishes.
- By reducing bitterness, softening texture, and preparing it for further cooking, blanching transforms aubergine from a potentially bland ingredient into a versatile and flavorful star of your culinary creations.
- After blanching and draining, store the aubergine in an airtight container in the refrigerator for up to 3 days.
Aubergine, also known as eggplant, is a versatile ingredient that can add a rich, smoky flavor and satisfying texture to a wide range of dishes. While it’s often grilled, roasted, or fried, blanching aubergine can unlock a whole new dimension of culinary possibilities.
Why Blanch Aubergine?
Blanching is a cooking technique that involves briefly immersing food in boiling water before transferring it to an ice bath. This process has several benefits for aubergine:
- Reduces bitterness: Aubergine can have a slightly bitter taste, especially when raw. Blanching helps to break down the bitterness, resulting in a milder and more palatable flavor.
- Improves texture: Blanching softens the aubergine’s flesh, making it easier to cut and cook further. It also helps to prevent the aubergine from absorbing too much oil during subsequent cooking.
- Prepares for other cooking methods: Blanched aubergine is ideal for dishes like salads, stews, and dips where you want a tender and flavorful ingredient.
Choosing the Right Aubergine
The first step to successful blanching is selecting the right aubergine. Look for:
- Firmness: Choose aubergines that are firm to the touch, with no soft spots or bruises.
- Glossy skin: The skin should be shiny and free of wrinkles.
- Deep color: Aubergines with a rich, deep purple color are typically more flavorful.
Preparing the Aubergine
Once you have your aubergine, follow these steps to prepare it for blanching:
1. Wash and trim: Rinse the aubergine under cold water and trim off the stem.
2. Cut into desired shape: You can blanch whole aubergines, but it’s more common to cut them into cubes, slices, or strips. The size of your cuts will determine how long you need to blanch them.
3. Salt and drain: Sprinkle the cut aubergine with salt and let it sit for 15-20 minutes. This helps to draw out excess moisture and further reduce bitterness. After salting, rinse the aubergine thoroughly to remove the salt.
The Blanching Process
Now comes the actual blanching:
1. Boiling water: Fill a large pot with water and bring it to a rolling boil.
2. Add aubergine: Carefully add the aubergine to the boiling water. Make sure the water is still boiling after adding the aubergine.
3. Blanch according to size: The blanching time will vary depending on the size and shape of your aubergine pieces:
- Small cubes: 1-2 minutes
- Slices: 3-5 minutes
- Whole aubergines: 5-7 minutes
4. Ice bath: After blanching, immediately transfer the aubergine to a bowl of ice water. This stops the cooking process and preserves the vibrant color.
5. Drain and dry: Remove the aubergine from the ice bath and drain thoroughly. Pat it dry with paper towels to remove excess moisture.
Using Blanched Aubergine
Once your aubergine is blanched, you can use it in a variety of dishes:
- Salads: Blanched aubergine adds a hearty and flavorful element to salads. Combine it with other vegetables, herbs, and a light dressing.
- Stews and soups: Blanched aubergine can be added to stews and soups for a creamy and satisfying texture.
- Dips and spreads: Blanched aubergine can be blended into dips and spreads for a rich, savory base.
- Fried dishes: Blanched aubergine can be fried to create crispy and flavorful appetizers or side dishes.
Beyond the Basics: Adding Flavor and Texture
Blanching is a great starting point, but you can further elevate your aubergine by adding flavor and texture:
- Marinades: Marinate blanched aubergine in flavorful mixtures like olive oil, lemon juice, garlic, and herbs.
- Grilling or roasting: After blanching, grill or roast the aubergine for a smoky char and enhanced flavor.
- Pan-frying: Pan-fry blanched aubergine in a little oil for a crispy exterior and tender interior.
Aubergine Transformation: From Bland to Brilliant
Blanching aubergine is a simple yet effective technique that unlocks its full potential. By reducing bitterness, softening texture, and preparing it for further cooking, blanching transforms aubergine from a potentially bland ingredient into a versatile and flavorful star of your culinary creations.
Common Questions and Answers
Q: Can I blanch aubergine ahead of time?
A: Yes, you can blanch aubergine ahead of time. After blanching and draining, store the aubergine in an airtight container in the refrigerator for up to 3 days.
Q: What if I don’t have an ice bath?
A: If you don’t have an ice bath, you can run cold water over the aubergine after blanching to stop the cooking process.
Q: Can I use blanched aubergine in stir-fries?
A: Yes, blanched aubergine can be used in stir-fries. It will cook quickly and absorb the flavors of the other ingredients.
Q: Why does blanched aubergine sometimes turn brown?
A: Blanched aubergine can sometimes turn brown due to oxidation. To prevent this, you can add a little lemon juice or vinegar to the boiling water or the ice bath.
