The Culinary Connoisseur
Excellent Eggplant
Although it has a
long and rich history, eggplant did not always hold the revered place
in food culture that it does today, especially in European cuisines.
Because of its bitter taste, it seems that people also felt that it
had a bitter disposition—eggplant had the undeserved reputation of
being able to cause insanity, leprosy and cancer. For centuries after
its introduction into Europe, eggplant was used more as a decorative
garden plant than as a food. Not until new varieties were developed
in the 18th century, did eggplant lose its bitter taste and bitter
reputation, and take its esteemed place in the cuisines of many
countries, including Italy, Greece and Turkey.
long and rich history, eggplant did not always hold the revered place
in food culture that it does today, especially in European cuisines.
Because of its bitter taste, it seems that people also felt that it
had a bitter disposition—eggplant had the undeserved reputation of
being able to cause insanity, leprosy and cancer. For centuries after
its introduction into Europe, eggplant was used more as a decorative
garden plant than as a food. Not until new varieties were developed
in the 18th century, did eggplant lose its bitter taste and bitter
reputation, and take its esteemed place in the cuisines of many
countries, including Italy, Greece and Turkey.
Originally known as
aubergine, the name eggplant developed in the United States and other
English speaking countries because of some white or yellow’s
species of this vegetable resembled goose or hen’s eggs. The name
aubergine, used in Britain is derived from the Spanish and French
word aubergine. The word is sometimes used to describe a dark
purple/brown color. Also called “mad apple,” in some cultures,
the eggplant is a member of the nightshade family and was at one time
believed to be poisonous. While it is true that eggplant can
generally be eaten by most people, for some, the eating of eggplant
as well as other edible nightshade plants (tomato, potato, and
peppers) can be harmful. Nightshades can cause or worsen arthritis
and should be avoided by those sensitive to them.
aubergine, the name eggplant developed in the United States and other
English speaking countries because of some white or yellow’s
species of this vegetable resembled goose or hen’s eggs. The name
aubergine, used in Britain is derived from the Spanish and French
word aubergine. The word is sometimes used to describe a dark
purple/brown color. Also called “mad apple,” in some cultures,
the eggplant is a member of the nightshade family and was at one time
believed to be poisonous. While it is true that eggplant can
generally be eaten by most people, for some, the eating of eggplant
as well as other edible nightshade plants (tomato, potato, and
peppers) can be harmful. Nightshades can cause or worsen arthritis
and should be avoided by those sensitive to them.
Eggplant is
delicious hot or cold and can be enjoyed marinated, stuffed, roasted,
grilled, fried, in a gratin, quiche or dip. Sliced eggplant absorbs
oil like a sponge, but a good bread crumb coating will help, and make
sure the oil is preheated. It’s a natural combined with tomatoes and
onions, as in the popular dish Ratatouille.
delicious hot or cold and can be enjoyed marinated, stuffed, roasted,
grilled, fried, in a gratin, quiche or dip. Sliced eggplant absorbs
oil like a sponge, but a good bread crumb coating will help, and make
sure the oil is preheated. It’s a natural combined with tomatoes and
onions, as in the popular dish Ratatouille.
When choosing
eggplant, look for heavy, firm fruit with unblemished skin. Male
eggplants have fewer seeds (which are sometimes bitter) than the
female; they have a rounder base. The blossom end of a female
eggplant is generally indented. Store an eggplant in a perforated
plastic bag in the refrigerator where it should keep for several
days.
eggplant, look for heavy, firm fruit with unblemished skin. Male
eggplants have fewer seeds (which are sometimes bitter) than the
female; they have a rounder base. The blossom end of a female
eggplant is generally indented. Store an eggplant in a perforated
plastic bag in the refrigerator where it should keep for several
days.
The most widely
grown varieties in Europe and North America today are oval and range
in size from 4 to 10 inches with a dark purple skin. A much wider
range of shapes, sizes and colors is grown in India and elsewhere in
Asia. Colors vary from white to yellow or green as well as
reddish-purple and dark purple. Some species have a variegated color
from white to bright pink to deep purple or even black. Green or
purple types with white striping also exist. Chinese eggplants are
commonly shaped like a narrower cucumber, and sometimes were called
Japanese eggplants in North America.
grown varieties in Europe and North America today are oval and range
in size from 4 to 10 inches with a dark purple skin. A much wider
range of shapes, sizes and colors is grown in India and elsewhere in
Asia. Colors vary from white to yellow or green as well as
reddish-purple and dark purple. Some species have a variegated color
from white to bright pink to deep purple or even black. Green or
purple types with white striping also exist. Chinese eggplants are
commonly shaped like a narrower cucumber, and sometimes were called
Japanese eggplants in North America.
Most cooks have
been taught to tenderize the flesh’s texture and reduce some of its
bitter taste by salting it. After cutting the eggplant into the
desired size and shape, sprinkle it with salt and allow it to rest
for about 30 minutes. This process will also draw out some of its
water content and make it absorb less oil when cooking. Nowadays,
most of the bitterness has been bred out of eggplants and the salting
process is not really necessary.
been taught to tenderize the flesh’s texture and reduce some of its
bitter taste by salting it. After cutting the eggplant into the
desired size and shape, sprinkle it with salt and allow it to rest
for about 30 minutes. This process will also draw out some of its
water content and make it absorb less oil when cooking. Nowadays,
most of the bitterness has been bred out of eggplants and the salting
process is not really necessary.
Eggplant is a very good source of dietary
fiber, potassium, manganese, copper and vitamin B1. It is also a good
source of vitamin B6, folate, magnesium and niacin. Eggplant has been
shown to lower cholesterol and is a good source of antioxidants. As
with other dark-pigmented vegetables, eggplants are known as
super-foods containing high concentrations of vitamins, minerals and
other stuff that’s good for you. Of course, if you only get your
eggplant in “Parmesan” form you might not be getting the full
benefit of this versatile vegetable.
fiber, potassium, manganese, copper and vitamin B1. It is also a good
source of vitamin B6, folate, magnesium and niacin. Eggplant has been
shown to lower cholesterol and is a good source of antioxidants. As
with other dark-pigmented vegetables, eggplants are known as
super-foods containing high concentrations of vitamins, minerals and
other stuff that’s good for you. Of course, if you only get your
eggplant in “Parmesan” form you might not be getting the full
benefit of this versatile vegetable.
Try one of these low calorie eggplant recipes:
1 large eggplant
1 medium tomato,
cubed
cubed
1 green bell
pepper, chopped
pepper, chopped
1 small onion,
diced
diced
2 tablespoons
ketchup
ketchup
1 tablespoon white
vinegar
vinegar
1 tablespoon oil
Kosher salt to
taste
taste
Wrap eggplant in
foil and roast on your stovetop, turning once or twice, over a low
flame for approximately 40 minutes or until completely collapsed.
Cool and scrape out flesh from the skin. Place in a bowl and chop or
mash eggplant. Add tomatoes, peppers and onions. Add ketchup,
vinegar and oil and stir to combine. Add salt to taste and serve
warm or cold with crackers or fresh bread.
foil and roast on your stovetop, turning once or twice, over a low
flame for approximately 40 minutes or until completely collapsed.
Cool and scrape out flesh from the skin. Place in a bowl and chop or
mash eggplant. Add tomatoes, peppers and onions. Add ketchup,
vinegar and oil and stir to combine. Add salt to taste and serve
warm or cold with crackers or fresh bread.
Of course, Italians
also use eggplant in many appetizers such as their famed caponata.
While some old recipes call for each vegetable included in this
Italian specialty to be cooked separately and then combined, we’ve
got a simple version that tastes just as great in a lot less time.
Caponata
1 tablespoon olive
oil
1 medium eggplant, peeled and diced
1 small red onion,
diced
2 cloves garlic, crushed
oil
1 medium eggplant, peeled and diced
1 small red onion,
diced
2 cloves garlic, crushed
2 large tomatoes,
diced
2 tablespoons capers
diced
2 tablespoons capers
½ cup pitted green
olives, diced
1/4 cup fresh parsley, checked and chopped
1/4
cup red wine vinegar
Salt & pepper to taste
olives, diced
1/4 cup fresh parsley, checked and chopped
1/4
cup red wine vinegar
Salt & pepper to taste
Heat the oil in
large non-stick skillet over medium high heat. Add eggplant and sauté
until golden brown. Cover, lower heat and cook for 10 minutes or
until soft. Stir in onion and garlic and continue cooking. Add
tomatoes, capers, olives, parsley and vinegar. Simmer for 15 minutes
and season with salt and pepper.
Serve at room
temperature with Italian bread or large crackers. This tasty dip may
also be refrigerated and served cold. It keeps well for one week.
temperature with Italian bread or large crackers. This tasty dip may
also be refrigerated and served cold. It keeps well for one week.