Italian Eggplant Pie Recipe - An Italian in my Kitchen (2024)

FAQs

What is the secret to cooking eggplant? ›

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

In. #italian they're called melanzana.

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it.

Italian eggplants are oblong and small to medium in size, averaging 20-25 centimeters in length, and have a bulbous base that tapers slightly to the stem. The outer skin is glossy, smooth, and ranges in color from lavender to a deep purple.

Italian eggplants are like smaller, slightly sweeter, versions of globe eggplants that still maintain a thick, spongy texture. The sweeter notes in Italian eggplant work well with salty and umami flavors, such as those in meat or cheese, making them perfect for an eggplant Parmesan or a layered dish like lasagna.

Far as I can tell you are probably referring to mulignane or mulignani, that's basically eggplant in Sicilian or other Southern Italian dialects. FYI Italian words usually end in vowels. If they don't they are loan words.

That eggplant did eventually become a staple in the kitchens of central and northern Italy can be largely attributed to Sicilian Jews who were forced to leave or convert during the Spanish Inquisition.

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.

It's likely just been exposed to air and is experiencing enzymatic browning. An eggplant with brown spots is not safe to eat if it contains bugs or mold or exhibits other signs of spoilage. It should be thrown out.

Italian Eggplant

These large dark purple eggplants are a bit smaller than globe eggplants and often have a teardrop shape. They tend to have a sweeter flavor than globe eggplant.

What is the difference between eggplant and Sicilian eggplant? ›

SICILIAN EGGPLANT

Italian Eggplant, also called “Baby Egg- plant”, looks like Regular Eggplant only smaller and more slender. This variety is ideal for roasting and can be used in ways similar to regular eggplant.

Classic Italian Eggplant Care

Space plants 12 inches apart and provide stakes early. These plants get top heavy as they produce fruit and will need added support. Water when the top 1-2 inches of soil are dry. Eggplants can stand slightly drier soil conditions than other vegetables in the garden.

It helps draw out moisture from the eggplant. You don't have to salt eggplant though, it depends on the texture your looking for. Salting gives it a more creamy texture when cooked and not salting helps the eggplant hold up and be a little firmer after cooked.

Brining (soaking in salted water) will do the same job but also make the flesh super creamy. To brine, dissolve 1 tablespoon of salt in 1 cup of boiling water, stir in 1 litre of cold water, and drop in the sliced eggplant. Place a saucepan lid on top to keep it submerged, leave for 1 hour, then drain and pat dry.

“The absorptiveness of eggplant can be reduced by collapsing its spongy structure before frying,” he writes. Which you can do by microwaving it before frying (!) or salting slices that'll draw out the water and close up those air pockets, giving you a firmer flesh to work with.

Salting the eggplant before cooking draws out excess moisture so the eggplant has a stronger flavor and a softer, more tender texture. Less water = more flavor. Does eggplant need to be salted? Eggplant does not necessarily need to be salted, but some recipes benefit from the process.