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Eggplant

eggplant

Believe it or not, eggplant, commonly thought of as a vegetable, is really a fruit, specifically a berry! It’s related to the potato and tomato and comes in many varieties. It ranges in color from the traditional rich purple to white; can be oblong or round; and can be 2 to 12 inches in length. It’s best known for a dish it’s often prepared in, Eggplant Parmesan, where sautéed eggplant is baked with tomato sauce and cheese. Take note: Eggplants become bitter with age and are very perishable.

 

How to Buy

Choose smooth, glossy, taut-skinned eggplant that is free from blemishes and rust spots. Caps and stems should be intact and free of mold.

How to Prepare

Just before cooking, wash eggplant; peel if desired. Cut into 1/2-inch cubes or 1/4-inch slices.

How to Cook Conventionally

Boil: Covered 5 to 8 minutes or until tender.

Sauté: Melt 3 to 4 tablespoons butter or margarine in 10-inch skillet over medium-high heat. Cook eggplant in butter uncovered 5 to 10 minutes, stirring frequently, until tender.

Steam: Covered 5 to 7 minutes or until tender.

How to Microwave

Cubes-Place in 1 1/2-quart microwavable casserole; add 2 tablespoons water. Cover. Microwave 7 to 9 minutes, stirring twice, until tender. Let stand 5 minutes. Slices -Arrange slices, overlapping, in a circle around edge of 9-inch microwavable pie plate; add 2 tablespoons water. Cover with vented plastic wrap. Microwave 5 to 7 minutes or until tender. Let stand 5 minutes.

Try it Out in a Recipe

Eggplant Parmesan
Eggplant Parmesan
Bring a classic Italian restaurant dish into your home kitchen with this 15-minute recipe....
 
Mixed Roasted Vegetables
Mixed Roasted Vegetables
Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasone...
 
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