Tuesday, 4 October 2011
Eggplant or Aubergine
Eggplant or aubergine is grown widely throughout Cyprus and is
delicious hot or cold. It can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, or in stews. Sliced eggplant absorbs oil like a sponge, but a good bread crumb or flourr coating will help, and make sure the oil is hot before cooking. Spices that add and complement eggplant flavour include allspice, basil, bay leaves, garlic, chilli powder, oregano, sage, thyme, marjoram, and parsley. It's a natural combined with tomatoes and onions, as in the popular dish ratatouille or moussaka .
Very rich in nutrients and minerals the eggplant can help to reduce cholesterol. When choosing eggplant, look for heavy, firm fruit with unblemished skin. Male eggplants have fewer seeds than the female; they have a rounder, smoother blossom end or base. The blossom end of a female eggplant is generally indented. Store an eggplant in a perforated plastic bag in the refrigerator where it should keep for several days. It may be blanched or steamed then frozen for up to six months.