Eggplant


This nutritious fruit belongs to the nightshade family, just like potatoes and tomatoes
do. It comes in a variety of forms and colors like green, orange and white, the most
popular one being deep purple. Eggplant is a fantastic source of fiber, vitamins and
minerals like Folic Acid and Potassium.

When Buying:

When shopping for eggplants make sure the skin is smooth, shiny and looks healthy,
meaning it is not torn or scared. Grab the eggplant and make sure it feels firm to test for ripeness. Press gently against the skin and make an indentation, if the skin comes back to its previous state the fruit is ready to eat.

Note: The bigger they are (more than 1 1/2 pounds) the more bitter they get. This is a case for “Good things come in small packages”. Look Out For: dull skin is a sign of age meaning over-ripe and bitter.

How to Store:

Place in a plastic bag in the vegetable drawer for up to 5 days.

Cooking

Eggplants can be eaten with or without their shells, although some types have very
hard shells that have to be peeled of before hand. This wonderful fruit can be prepared roasted, boiled, baked or steamed. Eggplants are usually “sweated” before they are cooked mostly to reduce the bitterness in their complex and rich flavor. Sweat the eggplant by slicing or cutting the it to desired form and sprinkle salt over it and leave it for half and hour. After that rinse and proceed with your cooking.

Did You Know? 

Eggplants aren’t vegetables! They are actually berries and are a distant cousin to the tomato! Eggplants are rich in folic acid, potassium and nicotine. NICOTINE? Yes, eggplants have the highest amount of nicotine in the fruit kingdom, however it takes 20  ( 9 kilos) of eggplant to make up the amount of 1 cigarette.

Types

Applegreen
Thai Long (Green)
Kermit
Louisiana Long (Green)
Turkish Italian (Orange)

WHITE:
White Sword
White Egg
Osterei
Asian Bride
Snowy

PURPLE:
Rosita
Italian Pink Bicolor
Purple Rain
Farmer’s Long
Machiaw

Black Bell
Little Fingers
Bambino
Dusky

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