Is eggplant similar to squash?

Table of Contents:

1. Is eggplant similar to squash?
2. Should I peel graffiti eggplant?
3. How does a eggplant taste?
4. How do you make eggplant less bitter?
5. Should you soak eggplant before cooking?
6. How do you know when eggplant is fully cooked?

Is eggplant similar to squash?

Eggplant isn't actually a squash. However, some people called it the guinea squash as a nickname.

Should I peel graffiti eggplant?

What does graffiti eggplant taste like? Graffiti eggplants taste similar to the regular kind with one notable exception: They have a sweet, almost fruit-like flavor. ... If you're following a recipe that calls for peeling the skin or salting the flesh to pull out the bitterness, you can go ahead and skip those steps.

How does a eggplant taste?

Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. Eggplant will absorb the flavor of whatever it's cooked with. Its texture is firm and spongy when raw, and meltingly tender when cooked (especially fried, smoked, or braised).

How do you make eggplant less bitter?

If you are worried that the eggplant might be bitter, slice or cube it, then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it.

Should you soak eggplant before cooking?

Many recipes call for salting and rinsing eggplant before cooking it to draw out its bitterness. ... This technique of soaking sliced or chopped eggplant in salt water is particularly useful when making grilled eggplant. You can brine eggplant for use in any recipe (whether it calls for brining or not) using this method.

How do you know when eggplant is fully cooked?

Grill, roast, or fry—and always cook thoroughly Eggplant is one vegetable for which slight undercooking will not work. It must be completely cooked through until it's meltingly soft, smooth, and creamy; only then will it be flavorful on its own, as well as receptive to the other flavors with which you'll blend it.