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  • Eggplant. They're used all over the world in so many different cuisines.

  • Whether it's Italian or Indian...

  • The one thing about eggplant

  • is a lot of people don't know what to do with them.

  • When you cook them, they can be a little bit bitter.

  • Now, a way to alleviate that bitterness is to salt them.

  • You slice them up and then you salt it and you'll see...

  • What will happen... See this moisture that's coming out of the eggplant?

  • A lot of that will be the bitterness that you find in the eggplant.

  • See that?

  • There's quite a bit of water there.

  • One way of dealing with it is salting it.

  • Another way of doing it is cooking it a little more than you would expect.

  • Now, to make a baba ganoush, for instance,

  • which is the smoked eggplant dip,

  • what you have to do is you have to burn the outside

  • to get that beautiful smokiness.

  • So you can stick it straight under the grill,

  • you can throw it on a barbie, you can put it directly on a fire.

  • And I've got a couple here to show you just how far you take them.

  • Have a look at that.

  • So you'd look at this and think,

  • "Oh, he's totally destroyed it. You know, he's burnt it."

  • But, in actual fact, what you do is you go through

  • and you sort of cut that in half...

  • ..and then when you have a look inside the eggplant here,

  • you'll see it's started to soften up a little,

  • but you can actually go ahead and remove the seeds quite easily.

  • Of course, you remove the skin,

  • but you're going to get this delicious smokiness.

  • There's so many different ways to cook with the eggplant.

  • So roasting them is one way of breaking down that fibrous vegetable.

  • Salting them is another.

  • Over here I've salted some eggplant

  • and I've washed, of course, the salt off

  • and then I've made the classic ratatouille,

  • which is great.

  • I've got a grill on over here

  • and I'm going to literally grill some of this eggplant.

  • So I'm going to give it a quick wash

  • and then I'm going to throw it onto the grill.

  • And then, of course, it's important

  • that you just get a nice clean tea towel and dry it

  • before you go ahead and put it onto the grill.

  • Just with a little bit of oil. Nice hot grill.

  • You need to really cook it quite well because eggplant,

  • when you cook it well, it goes a little mushy, but that's OK.

  • Don't worry about the texture. Worry about the flavour.

  • Another drizzle of oil on top.

  • And we're going to let that cook down.

  • When you cook this on an open fire or even just on a grill,

  • make sure you prick it with a fork.

  • If you don't prick it with a fork, it might explode.

  • The pressure can build up in an eggplant.

  • If you've got it in a really hot oven

  • or under a grill or something like that, it can just pop open.

  • You know, the temptation is

  • to turn it and cook it like you would a zucchini.

  • But it needs a little longer cooking than that

  • so make sure you leave it on the grill a little bit longer.

  • They also absorb quite a bit of oil,

  • so be quite generous when you are cooking the eggplant

  • with how much oil you use.

  • Right, now I'm going to bring you back over here

  • to this eggplant that we roasted.

  • I'm just going to take the skin off

  • and you can see how easy it literally just sort of peels off

  • in your fingers like that.

  • If you see here, I'm just going to scrape some of this away.

  • If you pick this up and you eat this eggplant like this,

  • forget about the texture and forget about how it looks

  • and just think about the flavour.

  • Mmm! It's so delicious.

  • So all you need to do

  • is cook it a little more than you think is appropriate.

  • So my ratatouille is looking delicious.

  • It's great to freshen it up with a little bit of basil or mint.

  • There's so many different cuisines that really love this stuff

  • and it's because they know how to cook it.

  • If you have a look at this now,

  • it's been on for about 15 minutes or so,

  • I've just been turning it every now and then,

  • and you can see that it's the perfect accompaniment

  • to something like an antipasto plate

  • or just a vegetable on its own with a little bit of fetta and mint.

  • It's so, so tasty.

  • You could finish it with just a little twist of pepper,

  • a tiny little squeeze of lemon juice

  • and a little bit of extra virgin olive oil.

  • You've got a beautiful side dish. Delicious vegetable there.

  • A little bit of mint. You could put a bit of Persian fetta on the top.

  • It's such a diverse vegetable and there's so many ways to cook it.

  • So go away and experiment. I promise you won't be disappointed.

  • Mmm!

  • (THEME MUSIC)

(THEME MUSIC)

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B1 eggplant grill vegetable oil mint delicious

How to cook with eggplant with Curtis Stone - Coles

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    yulin0629 posted on 2013/08/20
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