Eggplant: Recipes, Usage, Enjoy!

 

 

Eggplant has the absolutely most gorgeous flower…

eggplant flowering in field 2013

and “fruit”

eggplant late Aug 2012

 

Eggplant! Orient Express and Calliope, August  2012

 

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.

calliope eggplant sept 2013

assorted eggplant

eggplant sept 26 2013

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