One might wonder where the eggplant got its name-the common varieties hardly look egg-shaped. However, the “apple of love” as it is sometimes called, also comes in a small, white variety that was introduced in England during the 17th century. Eggplant is a vegetarian favourite – the meaty, dense texture absorbs vast amount of flavours and easily replaces meat in many dishes. The Italian eggplant is a small variety, but has smooth skin and a more delicate flesh than the ordinary variety.
Selection and Storage
When purchasing, look for Italian eggplants that are heavy for their size with a green, fresh-looking cap. It should have smooth, glossy skin without blemishes or soft spots. Wrinkles or cracked skin means that the eggplant is old and will be bitter.
Storage of eggplants is not recommended. Try to use them fresh, but if you must, store in a cool place in a plastic bag, but only for a day or two, otherwise the eggplant will turn bitter.
Preparation and Eating Tips
Some exports claim that salting, or purging, the eggplant reduces bitterness. It also reduces the amount of oil the eggplant will soak up and reduces the moisture in the eggplant to keep it from exuding juices during cooking.
Be aware, however, that purging increases the salt content considerably.
To purge, slice or cube the eggplant (with or without peeling) and salt liberally. Put the slices in a colander and let them drain for about 20 minutes before cooking.
Italian eggplant can be used to: grill, fry, marinate, broil, stuff, bake or sauté. Eggplant combines well with garlic, cheese, onions, tomatoes and just about any herb you might have handy.
EASY ITALIAN EGGPLANT – 45 minutes
1 pound eggplant, cut in ½” slices
1 15-oz can tomato sauce
2 cloves garlic, minced
1 medium onion chopped
1 teaspoon each fresh basil and oregano
¼ cup each Monterey Jack and Parmesan cheese, grated
1. In a 12” X 15” oiled baking pan, layer the eggplant and bake at 350° F for 15 minutes.
2. Mix tomato sauce, garlic, onion and herbs in a bowl while the eggplant is baking
3. Remove eggplant from oven, pour the sauce evenly over the top.
4. Sprinkle the cheese, return to oven, and bake for 25 minutes.
Yields 4 servings
Nutrient Analysis per Serving:
Calories-114
Protein-5.8g
Fat-2.4g
Carbohydrates-20.4g
Dietary Fibre-4.6g
