Chef Pankaj Bhadoria Reveals How to Pick Eggplants Without Seeds – No Cutting Required

For those who love cooking eggplant dishes, choosing the right eggplant is key—especially for dishes like Baingan Bharta, where low-seed eggplants work best. Chef Pankaj Bhadoria has shared a simple trick to identify seedless or low-seed eggplants without cutting them open.

How to Check Eggplants by Hand
Even fresh-looking eggplants from the market may have a bitter taste and excessive seeds inside, which can spoil the texture and flavor of your dish. Bhadoria’s tip is simple: lift the eggplant with both hands and feel its weight. The density of an eggplant increases as it matures and develops more seeds and fibers. Thus, the weight directly indicates the seed content.

Choose Lighter Eggplants
According to Chef Bhadoria, always prefer eggplants that feel light in your hands. These are usually less ripe, with seeds that haven’t fully developed yet. Low-seed or seedless eggplants naturally taste sweeter, softer, and more tender, making them ideal for cooking, roasting, or stuffing.

Avoid Heavy, Dense Eggplants
Heavy eggplants are fully matured and contain more seeds. These can be fibrous and bitter, affecting the texture and taste of your dish. Cooking or mashing such eggplants can result in a grainy or unpleasantly bitter outcome.

Balance Weight and Freshness
While weight is a key factor, freshness should not be ignored. Choose eggplants with smooth, shiny skin and a firm, green stem. If an eggplant looks fresh and medium-sized but feels heavier than expected, it is likely overripe and full of seeds.

Golden Rule for Buying Eggplants
Chef Bhadoria’s golden rule: prioritize weight over size or color. Instead of picking the largest or most visually appealing eggplants, always go for ones that feel light in hand. This ensures a better taste and texture for your dishes.