calling all blog readers

I purchased an EGGPLANT this week at the grocery store and I’m in need of some recipes.  This will only be my second time eating eggplant… the first was a smashed eggplant bread “dip” kind of thing and was really good. 

So, if you are an eggplant connoisseur, eggplant adventurer or just an eggplant purchaser (when they are on sale of course)… please feel free to share with me some of your favorite eggplant recipes!!

I will be posting a follow up blog to this one, so if you’re just as curious about what to do with this odd shaped fruit (I know … its not a veggie) then stay tuned.

 

Interesting Eggplant Facts:

1. The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.
2. The plant is native to India.
3. Some varieties grow up to 2 lbs. while other varieties are the size of radishes.
4. Traditionally, recipes would advise the salting, rinsing and draining of the sliced fruit (known as "degorging") to soften it and to reduce the amount of fat absorbed during cooking but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including those large,purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed.
5. The thin skin is also edible, so peeling is not required.
6. China is the worlds top producer of eggplant (56%) with India coming in second at 26% and Egypt, Turkey and Indonesia not far behind.