eat the seasons | eggplant


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eat eggplant

Eggplant's subtle and distinctive combination of textures and flavors -
smooth, fleshy, creamy, smoky - make it a versatile and beguiling component
of many great dishes.


The eggplant is thought to be of Indian origin and records show that it was
being cultivated in China in the fifth century. From around the fifteenth
century it became increasingly popular in Mediterranean Europe and has long
been established in classic dishes such as moussaka (from Greece) and
ratatouille (southern France).


Eggplant (/Solanum melongena/) is botanically not a vegetable but a berry.


Eggplant is a good source of fiber and folic acid. The color of the skin is
a result of the presence of /anthocyanins/ - compounds with antioxidant

** TIPS **

Choose eggplants that feel heavy with smooth, taut, unblemished skin and
fresh-looking unwithered green stalks.

Eggplants are easily damaged; handle with care. They keep in the fridge for
a few days.

In the past it was normal to salt eggplants to remove bitterness and
moisture. Modern eggplants are rarely too bitter, but salting can help
reduce the amount of oil aubergines absorb during cooking. Cut the eggplant
into thick slices, salt well and stand in a colander for around half an
hour to allow the juices to drain away. Rinse thoroughly and dry with a
kitchen towel.

Roasting, griddling and frying (with a good batter to reduce the amount of
oil absorbed) are all suitable cooking methods.


Eggplant is a key ingredient in /Imam


when are eggplants in season

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