UK/Ireland
•Canada/USA
________________________________________________________________________
eat
eggplant
Eggplant's
subtle and distinctive combination of textures and flavors - smooth, fleshy,
creamy, smoky - make it a versatile and beguiling component of many great
dishes.
HISTORY
The eggplant is thought to be of Indian origin and records show that it was being cultivated in China in the fifth century. From around the fifteenth century it became increasingly popular in Mediterranean Europe and has long been established in classic dishes such as moussaka (from Greece) and ratatouille (southern France).
BIOLOGY
Eggplant (Solanum melongena) is botanically not a vegetable but a berry.
NUTRITION
Eggplant is a good source of fiber and folic acid. The color of the skin is a result of the presence of anthocyanins - compounds with antioxidant properties.
TIPS
BUYING
Choose eggplants that feel heavy with smooth, taut, unblemished skin and
fresh-looking unwithered green stalks.
STORING
Eggplants are easily damaged; handle with care. They keep in the fridge
for a few days.
PREPARING
In the past it was normal to salt eggplants to remove bitterness and moisture.
Modern eggplants are rarely too bitter, but salting can help reduce the
amount of oil aubergines absorb during cooking. Cut the eggplant into
thick slices, salt well and stand in a colander for around half an hour
to allow the juices to drain away. Rinse thoroughly and dry with a kitchen
towel.
Roasting, griddling and frying (with a good batter to reduce the amount of oil absorbed) are all suitable cooking methods.
OTHER STUFF
Eggplant is a key ingredient in Imam Bayildi, a dish popular throughout the Arab world. According to legend the dish's name, which translates as 'the imam fainted', arose after an imam passed out due to the deliciousness of the dish.
PICK OF THE RECIPES
in
season:
january
february
march
april
may
june
july
august
september
october
november
december
main regions:
widespread in temperate regions
Stuff We Like
ONLINE
IN PRINT
-
Tray-baked Lamb with Aubergines, Tomatoes, Olives, Garlic and Mint Oil
Happy Days with the Naked Chef -
Fried Bulgar Wheat Patties with Mint Yoghurt
Blanc Vite