Using this site
Welcome to myeggplantrecipes. By reading, browsing or using this site you agree to these terms. The site is a free editorial resource for home cooks. You may use it for personal, non commercial purposes, print a recipe for your own kitchen and share a link to any page.
You may not copy our text or photographs onto another website, republish our recipes as your own, scrape the site in bulk, or use automated tools to collect our content. If you would like to quote or translate a recipe, please ask us first.
Food safety warning: cook eggplant thoroughly
Eggplant is a wonderful ingredient, but it should always be eaten fully cooked. The guidance below applies to every recipe on this site, including dips, salads, grilled dishes, stir fries and baked layers.
Why raw or undercooked eggplant can cause discomfort
- Solanine and other glycoalkaloids. Raw or underripe eggplant contains small amounts of naturally occurring glycoalkaloids, commonly called solanine. These compounds are one reason raw eggplant tastes bitter.
- Possible symptoms. Eating eggplant raw or not fully cooked can taste bitter and may irritate the lining of the digestive tract. Some people report a burning feeling in the mouth, an itchy throat, numbness of the lips or tongue, nausea, vomiting or general stomach discomfort.
- Heat breaks them down. Cooking eggplant thoroughly at high heat breaks down most of these compounds. Fully cooked eggplant is tender, mild, safe and delicious.
In practice: cook eggplant until the flesh is completely soft and no raw or firm center remains. Cut even sized pieces so heat reaches the middle. Do not taste raw eggplant to check seasoning, and heat leftovers through until steaming hot.
If you feel unwell after eating eggplant, stop eating it and seek advice from a qualified health professional. This information is general food safety guidance and is not medical advice.
We also recommend washing produce, keeping raw meat separate from vegetables, checking your own allergies and following standard kitchen hygiene. Cooking times on this site are a guide, not a guarantee, because ovens, pans and eggplant sizes vary.
Not medical or nutrition advice
Nutrition figures shown with our recipes are estimates calculated from common ingredient databases. They are provided for convenience only and may differ from your results depending on brands, portion sizes and preparation. Nothing on this site is medical, nutritional or dietary advice.
If you are pregnant, managing a health condition, taking medication, feeding a young child or following a prescribed diet, speak with a qualified professional before relying on any recipe or nutrition estimate here. Always check ingredient labels for allergens such as dairy, gluten, nuts, soy and sesame.
Cooking results and doneness
Our recipes are tested in a home kitchen with ordinary equipment. Your results may differ with a different oven, pan, eggplant variety or altitude. Use your own judgement about doneness, especially with thick slices, stuffed eggplant and large whole aubergines, which take longer to cook through than they look. When a recipe says the eggplant should be soft, check the center before serving.
Content and copyright
Unless stated otherwise, all text, photographs, illustrations and page design on myeggplantrecipes are owned by this site and protected by copyright. Recipe methods that use common ingredients are not owned by anyone, but our particular wording, photographs and presentation are.
You are welcome to link to any page, share a short quotation with attribution, and cook any recipe for yourself or your family. Commercial reuse, republishing and training datasets require written permission.
Comments and submissions
If you leave a comment, send a correction or share a family recipe, you keep ownership of what you wrote and you grant us permission to display, edit for length or clarity, and keep it on the site. Please do not post another person's private information, medical details, or content you do not have the right to share. We may remove comments that are abusive, promotional or off topic.
External links, advertising and affiliate links
Some pages may link to other websites, kitchen tools or ingredients. We are not responsible for the content, accuracy or privacy practices of those sites. Some links may be affiliate links, which means we could earn a small commission if you buy something, at no extra cost to you. Affiliate relationships never change which products we mention or how we test a recipe.
Limitation of liability
This site is provided as is, for general information and cooking inspiration. We work hard to keep recipes accurate and safe, but we cannot guarantee that every page is error free or suitable for your circumstances. To the extent allowed by law, myeggplantrecipes is not liable for any loss, illness, allergic reaction or damage arising from the use of this site or from cooking any recipe found here. Your kitchen, your ingredients and your judgement are your own responsibility.
Changes to these terms
We may update these terms from time to time. The date at the top of this page shows when the current version took effect. Continuing to use the site after an update means you accept the revised terms. Material changes will be noted on the homepage.
Contact
Questions about these terms, a correction, or a permission request can go to hello@myeggplantrecipes.com. You can also read our story or our Privacy Policy.
← Back to the homepage