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Eggplant / Aubergine
Jennifer A. Wickes
Eggplants are native to China and India. They are believed to have been introduced to the Europeans by the Arabs.
July through October
Eggplants are members of the Nightshade family. Other members include potatoes, tomatoes and peppers. Despite the fact the culinary world treats eggplants like a vegetable, in biology, an eggplant is a fruit. Varieties include, but are not limited to: Japanese / Asian, Italian / Baby, White Beauty, Black Beauty, Burpee Hybrid and Early Beauty. Depending on these varieties, their colors range from white to a deep purple, they range in size from 2 to 12 inches (5 ˆ 30 cm) and they can be oblong to round in shape.
Choose eggplants that are firm to the touch, have a smooth and shiny skin and are heavy. Avoid eggplants with brown or soft spots and have a dull color.How to StoreStore in a cool dry place, but avoid placing near tomatoes and apples as they give off a gas that enhances the ripening process. Use the eggplant within 2 days. If necessary, the eggplant may be kept in a plastic bag in the refrigerator for as long as 5 days.
Basil, chervil, cumin, garlic, mace, marjoram, nutmeg, oregano, parsley, sage, savory, sesame seed, tarragon, thyme.
1 pound = 3 1/2 cup diced raw = 1 3/4 cup diced cooked = 4 servings
Eggplants contain Vitamin C and Potassium.
Other than these two nutrients, eggplants do not have a significant nutrient value.
Eggplants also have anti-bacterial, diuretic effects, as well as flavonoids (cancer fighting anti-oxidants).
1 cup cooked contains 25 calories.
Depending on how you fix your eggplant, try drinking a Chardonnay, a Grenache Rosé or a Zinfandel.
For more information about eggplants, try one of these links:
2 eggplants, unpeeled, cut into 1/4-inch rounds
DIP EGGPLANT SLICES IN EGGS, then in breadcrumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, sauté garlic in 2 tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes.
Source: Public domain recipes converted from Meal Master format.
2 tablespoons olive oil
Heat the olive oil in a large skillet, over a medium-moderate flame.
Add the remaining ingredients (except parsley). Heat and stir for 8-10
minutes until softened, without browning. Add parsley-mix well.
Source: TJ Hill - Appetites Catered
Jennifer Wickes is the editor at "Cookbook Reviews"
and "Cooking With The Seasons", which has been v
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