Eggplant

Eggplant

Aubergine

By
From
Encyclopedia of Food and Cookery

Although there are many varieties of eggplant, ranging from white to almost black, the rich, purple one is the most familiar. Eggplant combines well with other vegetables such as tomatoes, zucchini and peppers. It makes a wonderful pickle. Cooked and mashed with spices, it is served as a dip. It makes a case for savoury stuffings, and adds distinction to meat dishes and stews. Eggplant, diced or sliced and fried in butter or oil, can be served with eggs, fried or grilled fish, lamb chops, steaks or chicken. Small finger eggplants are known as Lebanese and long tom eggplant.

When buying eggplants, look for smooth, firm, shiny vegetables with no blemishes and a fresh, green calyx. Avoid the very large ones as they can often be spongy with little taste. Eggplants should be used as soon as possible after buying as they deteriorate quickly. If not using immediately, store, covered, in the refrigerator.

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