Our gardens are in full swing and one of my favorite summer vegetables is eggplant!
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I care garden egg because it is peasant nutrient . It is the simple kind of solid food that can be prepared in many ways and is so honest to eat when just harvested from the garden . AlthoughSolanum melongais think to have originated in Asia , it is used in cuisine throughout the globe . The Mid - East has its famousBabaghanoush , while the Orient offers us its honeyed and false mad apple , pickled eggplant salads , and stir - fry mad apple . I suppose of eggplant with the nutrient of the Mediterranean such as olive oil , olive , tomato , garlic , and herbs . Dishes likeRatatouillefrom the French , and of course Italian recipes ofCaponataandMelanzane di Parmignianaare staring combinations of eggplant bush with these ingredients . of late , in Greece I had eggplant bake , rolled with cheese , in salad , in spreads and dips – and they were all only scrumptious – there is nothing like garden - impertinent garden truck at its crown !
today , eggplants come in a rainbow of colors from the intimate dark purple , to lavender , majestic and lily-white striped , white , to green - loot , orange cerise , and even rose . The shape variegate from the gravid globe or pear - shape , to elongate , slender and narrow , and round about the size of a tennis ball . The season for eggplant is from midsummer to early fall . Choose aubergine that are shiny and firm and they should be sweet degustation and meek in flavor . aubergine are best used within a Clarence Shepard Day Jr. or two of crop . They are best stored at 50 ° F. For longer storage they can be stored in the crisper drawer of the refrigerator and by all odds should be used within 5 to 7 days .
It is not necessary to flake eggplant unless you plan to puree it or make soup . Eggplants can be bake , braised , bread , deep-fried , grill , roasted , and sautéed . Since eggplants engulf a hatful of oil when they cook , I run to bake , grillwork , and roast them , which are method that use the least amount of crude . Covering them with batter or bread them also reduce the rich absorption .
The large purple eggplants can be ignore into duncish slices for grilling or baking and used for casserole and gratins . Roasted , they yield a soft flesh that is good for soups , dips , and spread . The testicle - shape white , striped and lavender varieties which have a milder savour flesh and are slimly sweeter in discernment are paler in gloss when used in soup and dips . The long supple Asian and Italian varieties are grand sautéed and used in flurry - nestling . I prefer the round , Turkish red-faced - Orange River multifariousness and the green - striped when marinated and grilled or baked and tossed in a salad with a vinaigrette .
assay the recipe forGreek - Style Eggplant Spread .
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Although this eggplant is green, it is ripe and ready to pick. Nowadays, eggplant comes in a myriad of colors and shapes. Click on the pix to enlarge and read the captions.
