Eggplant has the absolutely most gorgeous flower…
Here’s some eggplant info, gleaned from From Asparagus to Zucchini, MACSAC 2004.
- To remove any acrid flavors and excess moisture, lightly salt slices of eggplant and allow them to sit in a colander for 10-15 minutes. Gently squeeze out any liquid. Eggplant will now soak up less oil and need less salt in preparation.
- to bake: prick all over with fork. bake at 400 degrees until flesh is tender, about 30-40 minutes. Flesh can be pureed.
- to stuff: bake 20 minutes, scoop out seeds, replace with stuffing. return to oven 15 minutes.
- to saute: dip slices or chunks in flour or eggs and bread crumbs before sauteing. saute in hot oil until light brown. season with herbs, garlic, grated cheese, etc.
- to steam: whole eggplant will steam over an inch of water: 15-30 minutes. Use the flesh for pulp, or season with olive oil, lemon, salt, and pepper, or cover in a tomato sauce.
- Blend cooked eggplant with lemon juice and seasonings of choice for a dip or spread.
- Grill slices along with other vegetables, such as peppers, or skewer and grill along with other shish kabob ingredients.