Discover easy tips & recipes for out-of-this-world eggplant
Cut & clean
Rinse eggplant. If it is young, the skin is edible. As it ages, the skin becomes bitter and may need peeling. Cut eggplant just before cooking, salt, and let it weep for 20 minutes to remove any bitter flavor.
Savory sauce
Cut eggplant into cubes and bake in tomato sauce with onions, garlic, and fresh oregano.
Quick & easy recipe
Brown eggplant strips in olive oil over medium-high heat. Add a 1/2 cup (30 grams) finely minced parsley, 1 clove of minced garlic, and add balsamic vinegar and salt to taste.
Varieties
Eggplant ranges in color from deep, vibrant purple to pale, almost translucent white, and in length from 2 inches (about 5cm) to nearly a foot (about 30cm). Eggplants are typically about 8 to 10 inches (about 20 to 25cm) long and 4 inches (10cm) in diameter, with a glossy, dark purple skin. Other varieties include the smaller, narrower Japanese or Asian eggplant, in purple or striated shades, the Italian or baby eggplant, which looks like a miniature version of the common variety, and white eggplants the size and shape of eggs.
Baby
Baby eggplant is a longer, thinner shaped vegetable than the large variety. It has a shiny, purple-black skin with delicate and tender flesh. When purchasing, select baby eggplant that are firm to the touch with no wrinkles.
Japanese
Japanese eggplants are most commonly purple, but can range in color from lavender to pink, green, and white as well. They are thin skinned with a delicate flavor and fewer of the bitter tasting seeds found in other eggplant varieties. Look for an eggplant that is relatively light for its size, firm, with dark-colored, smooth, shiny skin.
White
Creamy white in color, this eggplant has a tough skin with smooth flesh. It can be prepared in much the same way as the common variety. White eggplant has a mild flavor with little trace of bitterness. For freshness, choose a solid vegetable with glossy skin.
Preparation, uses, and tips
If the eggplant is young, the skin is edible. As the eggplant ages, the skin becomes bitter and may require peeling. The flesh discolors rapidly, so cut eggplant just before cooking. Slice eggplant, salt it, and let it “weep” for 20 minutes to remove any bitter flavor. Cube it and bake in a tomato sauce with onions, garlic, and fresh oregano.
Nutritional Highlights
Eggplant (cubed, raw), 1 cup (200g)
Calories: 21
Protein: 0.83g
Carbohydrate: 5g
Total Fat: 0.15g
Fiber: 2.0g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
