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Along with tomatoes, sweet peppers and potatoes, eggplant is a member of the nightshade family. There was a time when it was thought that raw eggplant was poisonous, but that's not the case. When eaten raw, eggplant has a somewhat bitter, but pleasant taste and spongy texture. Once cooked, though, the taste becomes more mild and a bit richer.
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Cut it into slices or cubes, toss with salt in a colander, and let excess water drip out for 30 minutes to an hour. Squeeze it with a paper or kitchen towel to remove excess salt and water. Large globe eggplants can be halved, then roasted, grilled, or cut into 1/4-inch rounds for baking into recipes like eggplant parmesan.
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How to Select the Perfect Eggplant. When it comes to selecting the perfect eggplant for your recipes, there are a few key things to keep in mind. From the color and size to the texture and weight, these factors can help you choose the best eggplant for your dish. Here's a guide to selecting the perfect eggplant for your culinary creations.
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Immediately after planting (in ground or pot), set 24-inch-high stakes 1 to 2 inches from each plant or use cages to provide support and avoid disturbing the soil or roots later. Eggplant will fall over when laden with fruit. After planting, water well. Add a layer of mulch to retain moisture and suppress weeds.
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Peel the eggplant and cut into ½-inch thick slices. Preheat the oven to 350 degrees F. Put 3 tablespoons of olive in a large skillet over medium heat. Dredge the eggplant slices in flour one at a time; shake off excess. Cook the eggplant uncrowded in batches; cook on each side until brown, about 3 to 4 minutes.
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A good eggplant should have a shiny, smooth, and evenly colored skin. Avoid eggplants with dull, wrinkled, or discolored skin, as these are signs of age and can indicate that the eggplant is past its prime. In addition to the color, you should also pay attention to the size and weight of the eggplant. Generally, smaller to medium-sized.
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The main reason to use salt on eggplant is because they have a very high moisture content. When eggplant is broiled or cooked in a pan, it will usually steam and end up being mushy. The solution is to draw the moisture out. By sprinkling salt on the eggplant, water is drawn to the surface.
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In this video, I cover the basics of how to choose the best eggplant available and how to store it once you get it home.To see my complete notes on Eggplant.
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A heavy eggplant is usually a good sign of freshness. When comparing eggplants of similar size, choose the one that feels heavier for its size. This indicates that the eggplant has plenty of moisture and will be less likely to be bitter. Size Matters. The size of the eggplant can also impact its taste and texture.
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2. Look for eggplants that are shiny or glossy and smooth. There should be no rough or brown patches anywhere on the fruit. If bruised or scarred, do not buy. 3. Look for the distinctive cleft at the wider end of the eggplant. 4. Check the cap. This is also known as the calyx.
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Check the color. There are several different colors of eggplant; the most common is the very dark purple, but some are lighter purple, striped or even yellow or white. Whatever the color, make.
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It's Eggplant season and we want to get you familiar with this super versatile ingredient - plus some recipes to try! We hate to tell you, but this beautiful vegetable is an impostor. Whether you call it aubergine or eggplant - this vegetable is actually a berry - and we find an often misunderstood food. Eggplant is a member of the nightshade family (along with potatoes, tomatoes and other.
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Size and shape matter. Look for narrow, deep purple globe eggplant to ensure fewer seeds will be studding the interior flesh. The striated lighter purple-white eggplants are wonderful because they have fewer seeds. If all you can find are large globes, be sure they're very firm, and everything will be fine.
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Sweat it out. Make sure to salt your eggplant for a minimum of 20-30 minutes. Not only does salting it remove the eggplant's bitterness, but it also extracts the moisture which helps to prevent the vegetable from getting soggy. Pat it dry.
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Store a few days in the vegetable compartment of the fridge. If you want to freeze the eggplant, clean it, peel it (or not if you like the skin) and cut it in 0.5 inch thick slices. Blanch 4 minutes in water with some lemon juice. Let cool, drain and put in freezer friendly bags, with wax paper between each slices.
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A perfectly ripe eggplant will not have as much give when touched as a ripe tomato or peach. 3. Pay Close Attention to the Stem. Although the majority of the plant should be a vibrant purple (or.
