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The time now is Sat 13 36 07 Jun 2025 |
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| Topic Review |
| ertry03bx08 |
4 New Eggplant Ideas From Food52
The winning recipes each week will appear in forthcoming Food52 cookbooks,France Oakley. (See it all explained here).
Since Food52's readers submit so many fabulous recipes that can't all make the final cut each week,Gucci Handbags hot sale, their editors pulled some of their fall vegetable favorites together for us,scarpe hogan donna, and all this month we'll be featuring them on HuffPostFood. Last week we showed you three great ideas for red peppers. This week: eggplant.
I like roasted eggplant on pizza, in baba ganouj, in eggplant parm, in ratatouille, in caponata,Occhiali Oakley, in curry . . . and we've had it most of these ways in the past few weeks.
What I'm finding I don't like so much is the variety of mottled purple eggplant pictured in the slide show. Unless I've missed the mark, that's a variety called fairy tale. I've found the skin disappointingly hard,TRX Training, not at all like you usually get with the Japanese varieties and other thinner eggplants. Cube the eggplant and sautee it in olive oil briefly with sliced zucchini, yellow squash, garlic and onions. You can add some oregano and parm, if you like. Then use that for the toppings on a homemade pizza. It is delicious,Vendere hogan 2012, healthy, and it introduces you to the flavor of eggplant in a really familiar and friendly way. 
Also, keep in mind that the eggplant is a very moist veggie. If you want to avoid that 'mushy' texture of it, you can cut it, salt it and let it sit for a while. The salt will extract some of the moisture. Then you can pat it dry with a paper towel and resume cooking. I love eggplant!
The name of eggplant was given it by Europeans in the middle of the eighteenth century because the variety they knew had fruits that were the shape and size of goose eggs. That variety also had fruits that are a whitish or yellowish colour rather than the wine purple that is more familiar to us nowadays. So the sort they knew really did look as though it had fruits like eggs.
In Britain, it is usually called an aubergine, a name which was borrowed through French and Catalan from its Arabic name albadinjan. That word had reached Arabic through Persian from the Sanskrit vatimgana, which indicates how long it has been cultivated in India. In India, it has in the past been called brinjal, a word which comes from the same Arabic source as British aubergine, but filtered through Portuguese (the current term among English speakers in India is either the Hindi baingan, or aubergine).
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