Eggplant
Eggplant originated in India and has been a part
of Chinese cooking for over 2,500 years. It was brought to Europe
and Africa by Arab traders.
Eggplant has a very bitter taste but
cultivation and cross-breeding has greatly improved its
flavour.
There are several types of eggplant and all require a warm climate. The best-known variety in America and Europe is the purple eggplant. It is elongated and resembles a large pear, although some can be smaller.
Other types of eggplant like the white, round, elongated and harlequin (streaked) are categorized as oriental eggplants. All have white spongy flesh and contain seeds, some varieties having more than others.
- Select firm, slightly swollen eggplants with smooth, shiny unblemished skin.
- If a small impression remains after having been touched, the eggplant is ripe.
- Smaller eggplants have the most delicate flavour and are less bitter. Larger ones risk being mealy.
- Eggplant flesh darkens quickly once exposed to air and should be cooked immediately or sprinkled with lemon juice until ready to use.
- Eggplant is very adaptable and adds a pleasant taste and fragrance to many dishes.
- Can be eaten peeled or unpeeled, whole, cubed, quartered or sliced. Larger eggplants are best peeled to remove bitterness.
- Eggplant is very versatile. It can be served with a cheese sauce, stuffed, cooked in oil, reduced and puréed, fried, roasted with salt and garlic, steamed with a little butter and a slice of lemon, and even cubed and skewered to cook on the barbecue.
- To roast eggplant, pierce the skin repeatedly with a fork and cook in a 200° C (440° F) oven for 30 to 60 minutes.
- Remember that eggplant absorbs fat. Marinated eggplant kebobs grilled on the barbecue are a delight.
- To cook eggplant oriental-style, stir-fry slices of eggplant with onions, ginger, garlic and soy sauce. Add meat or chicken and serve with rice.
- Slices of eggplant can also be brushed with olive oil and grilled. Sprinkle lightly with celery salt and turn when golden.
- Eggplant is one of the main ingredients in
ratatouille. It pairs well with zucchini, tomato and sweet peppers.
It makes excellent moussaka, eggplant parmigiana, and baba
gannouj.
To salt or not
- It is wrong to think that the flesh of an eggplant must always be covered in salt in order to draw out the bitter juices. The bitterness actually comes from the skin of the eggplant, and if it is peeled, especially a large eggplant, it will be less bitter.
- It is also a mistake to think that a salted eggplant will absorb less fat. Salting does not affect the spongy quality of eggplant at all.
- Salting an eggplant that is going to be covered with cheese is a good idea because it will absorb less water and have a better texture.
 Chicken and Eggplant Panini |
 Mozzarella-Stuffed Grilled Eggplant & Squash Hors d’Oeuvres ozzarella |
 Italian Veal Rolls |
 Grilled Eggplant Au Gratin |
 Grilled Eggplant Stuffed with Feta Cheese and Black Olives |
 Eggplant |
 Grilled Tomato, Eggplant & Mozzarella Stackups |
 Eggplant Delight with Tomatoes and Prosciutto |
 Eggplant Parmigiana, Tomato Pepper Sauce |
 Ratatouille |
Click here and discover all our delicious eggplant recipes !
Eggplant is a good source of energy and contains potassium, folic acid, copper, vitamin B6 and magnesium.
Handle eggplant carefully because it bruises quite easily. If it is purchased wrapped in paper, remove the paper because it prevents the plant from breathing. Eggplant can be refrigerated for up to one week if stored in a perforated plastic bag.
Eggplant is available year-round in the produce section of your local METRO supermarket.