Garden Eggplant Recipes

Cooking and Storing Eggplant

 

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I generally prefer to grow my own eggplant, but if you are Selecting store bought eggplant, look for heavy, firm fruit with unblemished skin. Seeds in Eggplant are responsible for the bitter taste that sometimes accompanies it when cooked.

Male eggplants have fewer seeds than the female, they have a rounder, smoother blossom end or base. The blossom end of a female eggplant is generally indented. Smaller eggplant also have less seeds and are therefore less bitter than larger ones .







Eggplant stores poorly, use a perforated plastic bag in the refrigerator where it will keep only a few days. It may however be blanched or steamed then frozen for up to six months.

Eggplant is not very high in any vitamin or mineral, but is very filling, while supplying low caloric intake with very little fat, assuming you take it easy on the grease.

"Eggplant absorbs more fat in cooking than any other vegetable. When researchers deep-fried a serving of eggplant, they found that it absorbed 83 grams of fat in just 70 seconds—four times as much as an equal portion of potatoes—adding more than 700 calories." - Foodreference.com



Oven Roasting

Stir Frying Grilling



Cajun - Creole Italian Japanese



Lebanese MexicanEggplant Parmesan



Eggplant Casserole Fried Eggplant SlicesSpicy Eggplant Garlic Dip



Eggplant Dip Eggplant RelishEggplant Pickles



Eggplant Appetizers Eggplant Croquettes






Romanian eggplant salad  - frugal cooking


Eggplant Paste  -enjoyyourcooking.com


Chinese Eggplant, Flash Frying  -Melissas.com


Roasted Onion and Eggplant  -bestsoulfoodrecipes.com


Eggplant Stuffed Peppers  - esmartweb.com


Roasting Eggplant in the Microwave - chowhound.com


Cooking Tips : How to Dice Purple Eggplant - You Tube


Why do you salt eggplant before cooking?  -Yahoo Answers






Eggplant Recipes: The Ultimate Guide Kindle Edition
by Kelly Kombs