In brief
- Eggplant soaks up oil like a sponge; the salt trick largely solves this.
- Sprinkle cubes or slices with salt, let sweat for 30 minutes, then pat dry before cooking.
- Pan-frying takes 8 to 12 minutes, grilling about 10 minutes.
- A properly hot pan sears the eggplant, so it absorbs less fat.
Eggplant can be wonderfully soft and creamy, or greasy and spongy. The difference lies in two things: salt and heat. We skip boiling, as that makes it watery.
Why does eggplant soak up so much oil?
Eggplant has a spongy structure full of small cavities that immediately absorb oil. This makes it seem like you need more and more fat. The solution is a properly hot pan and the salt trick, not more oil.
How does the salt trick work with eggplant?
Cut the eggplant into slices or cubes and sprinkle generously with salt. Let it sweat for about 30 minutes, then rinse briefly and pat dry. The salt draws out moisture, making the eggplant less spongy and absorbing less oil.
How long should you pan-fry or grill eggplant?
In a hot pan with a few tablespoons of oil, eggplant is cooked and tender in 8 to 12 minutes. Grilling takes about 10 minutes: brush the slices with oil and grill over moderate heat until soft with nice grill marks.
The technique is very similar to sautéing: hot pan, not too crowded, and patience. Which pan is best for what, you can read in our pan guide.
