# How do you cook aubergine so it isn't oily or spongy? Canonical: https://zestasy.com/wiki/aubergine-not-oily/ Section: Zestasy Wiki > Food · Updated: 2026-10-13 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* Cook it until it is fully soft, and give it its oil in a measured way rather than letting it drink from the pan. Roasting cubes or slices brushed with oil, steaming or microwaving before a quick fry, or salting and pressing first all stop the sponge effect; undercooked aubergine is both oily and squeaky. Aubergine has a sponge-like flesh full of tiny air pockets. Put raw aubergine in a pan of oil and it soaks it up almost instantly, so you add more oil, and it drinks that too. Then, once it finally cooks through and the structure collapses, some of that oil comes back out, and you have a greasy, heavy dish. The cure is to change the order: collapse the sponge first, or give it only the oil you choose. ## Roast it first Our default. Cut the aubergine into thick slices, wedges or cubes, brush or toss them lightly with oil so every surface is coated, season with salt, and roast in a hot oven, spread out on a tray with space between pieces. Turn once. It is done when the flesh is soft all the way through, the edges are deep brown and a piece squashes easily with a spoon. Roasted aubergine can then go into a sauce, a salad, a pasta or a caponata without needing more frying. The brushing is the key: you decide how much oil goes in, not the aubergine. ## Steam or microwave, then brown A trick from home kitchens: cook the cubes first with no oil at all, by steaming them or microwaving them in a covered bowl until they soften and look translucent. The air pockets collapse, so when the aubergine hits a hot oiled pan afterwards, it browns instead of soaking. You need much less oil, and the texture is creamy. ## Salt and press Salting aubergine slices or cubes, leaving them in a colander and then pressing them dry draws out water and firms up the flesh, so it absorbs less oil when fried. We salt for texture rather than to tame bitterness. It takes time, so it is best for dishes where you fry slices, such as [parmigiana di melanzane](https://zestasy.com/wiki/parmigiana-di-melanzane/). Our page on [whether you need to salt aubergine](https://zestasy.com/wiki/salting-aubergine/) has the full argument. ## Fry with conviction If you do fry aubergine, fry it properly: oil that is hot, a pan that is not crowded, and patience. Lukewarm oil gets absorbed; hot oil seals and browns. Drain the pieces on paper and you lose a surprising amount of grease. Fried aubergine that is still white in the middle will be oily and slightly squeaky. Cook it until it is soft right through. ## The grill or barbecue Whole aubergines charred over a flame or under the grill until the skin is black and the inside collapses need no oil at all during cooking. Scoop out the smoky flesh and dress it with olive oil, lemon, garlic and herbs. This is one of the most generous things you can do with an aubergine, and grilled slices brushed with oil are almost as good. See [grilling vegetables](https://zestasy.com/wiki/grilling-vegetables/) for more. ## Add the flavour at the end Cooked aubergine soaks up flavour as eagerly as it once soaked up oil, and that is a gift. Toss roasted cubes with good olive oil, a little vinegar, garlic, chilli, mint or basil while they are still warm. A thread of raw olive oil at the end tastes far better than a puddle of cooking oil at the start. ## Signs you got it right - The flesh is creamy and soft all the way through. - It tastes of aubergine, not of oil. - There is no slick of oil left on the plate. - The edges have some colour, which is where the flavour is. ## FAQ ### Do we need to peel aubergine? No. The skin softens with cooking and helps pieces keep their shape. Peel it in stripes if you find it chewy, or peel it fully for very smooth dishes. ### Why is our aubergine still bitter? Usually it is undercooked rather than bitter. Raw or half-cooked aubergine has a harsh, astringent edge that disappears once it is fully soft. ### Which aubergines are best? Pick ones that feel heavy for their size, with tight, glossy skin and a fresh green stem. Wrinkled skin means it has been waiting a while. ### Can we use the air fryer? Yes. Toss the pieces in a little oil and cook until soft and browned. It works on the same principle as roasting. ## Related - [Do you need to salt aubergine before cooking it?](https://zestasy.com/wiki/salting-aubergine/) - [What is parmigiana di melanzane, and why does it take so long?](https://zestasy.com/wiki/parmigiana-di-melanzane/) - [What is caponata?](https://zestasy.com/wiki/what-is-caponata/) - [What is pasta alla Norma?](https://zestasy.com/wiki/pasta-alla-norma/) - [How do you grill vegetables on a barbecue without them falling apart?](https://zestasy.com/wiki/grilling-vegetables/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)