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Eggplant (Aubergine)




Source of Recipe


Internet


List of Ingredients




One pound of eggplant equals 3 to 4 cups chopped eggplant.
1 average-sized eggplant will serve 3 people.

1 medium eggplant equals 1 pound

Did you know that at one time, women in the Orient used a black dye made form eggplant to stain their teeth a gun metal gray? The dye probably came from the same dark purple eggplant we see in the marketplace today.

The eggplant is a member of the potato family, and it is known worldwide as aubergine, eggplant, brinjal, melanzana, garden egg, and patlican. It is available year-round, with the peak season during the months of August and September.

PURCHASING: Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give, the eggplant was picked too early. Also make sure an eggplant isn't dry inside, knock on it with your knuckles. If you hear a hollow sound, don't buy it.

STORING: Eggplants are very perishable and become bitter with age. They should be stored in a cool, dry place and used within a day or two of purchase.
To store in the refrigerator, place in a plastic bag. If you plan to cook it the same day you buy it, leave it out at room temperature.

PREPARING: When young, the skin of most eggplants are edible; older eggplants should be peeled. since the flesh discolors rapidly, an eggplant should be cut just before using.

There are many varieties which range from dark purple to pale mauve, and from yellow to white. The longer purple variety is the most commonly eaten. It is one of the more popular vegetables in the world, and it is a staple of Italian cooking throughout Italy. For hundreds of years, it was grown only in Sicily and southern Italy.



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