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I got tired of the influx of animals into the Henry Hudson Zoo so I decided to go a different way. After all, the animals are going to have to eat.
Please replace as found.
Solanum melongena, Solanaceae
The fruit of a plant originally from India, eggplant is a berry that is eaten as a vegetable. There are several varieties of eggplants.
The purple-skinned eggplant, which has an elongated form like a large pear, is the most well-known variety.
The Asian or "Chinese" eggplant refers to several varieties that can be as small as an egg, long and thin, or resemble a cluster of grapes. The thin, shiny, smooth skin can be dark or light purple, cream, white, green or orange. The yellowy-white flesh is spongy and contains small brownish edible seeds.
Buying
Choose: a firm, heavy eggplant, with smooth, evenly colored skin. To test for ripeness, press sides gently: if the imprint remains visible, the eggplant is ready to eat.
Avoid: an eggplant with wrinkled, dull skin or with brown spots.
Preparing
Prepare eggplant quickly or sprinkle it with lemon juice if it is left standing, as its flesh discolors quickly when cut. It is a good idea to cut large eggplants, sprinkle them liberally with salt and let sit for 1 to 2 hrs to remove some of their water content and bitterness. Eggplant can also be soaked in water for about 15 min, peeled, or simply cooked as is when using a less bitter variety.
Serving Ideas
Eggplant is delicious hot or cold. It can be stuffed, broiled, gratinéed, stewed, skewered or puréed. It is cooked with tomatoes, garlic and olive oil, as in ratatouille, baba ghanoush (eggplant dip) or moussaka. Some Asian varieties can be eaten raw in a salad.
Storing
Eggplant should be handled with care, as it is easily damaged. It is very sensitive to changes in temperature.
In the fridge: 1 week. Remove any wrapping as quickly as possible and place the eggplant in a loosely closed or perforated plastic bag.
In the freezer: 6-8 months, blanch or steam prior to freezing.
Cooking
Blanch the eggplant for a few minutes before cooking. Avoid adding salt, especially at the beginning of cooking time.
Fried: coat slices of eggplant in flour, beaten egg and bread crumbs for deep or pan-frying. Coating eggplants reduces fat absorption.
Baked: prick the eggplant so that it doesn't burst. Cook whole and unpeeled at 350°F (175°C) for 15-25 min depending on size. It can also be halved (make incisions in the flesh) so that it cooks evenly. Stuffed, it will take 35-60 min at 350°F (175°C) to cook. Cut into slices or chunks, eggplant cooks in 15-20 min. It can be brushed with a little olive oil and seasoned.
Steamed or microwaved.
Grilled or broiled: cook 4 to 6 inches from the heat source until browned on both sides. Brush with oil if it looks dry.
Nutritional Information
raw
water 92%
protein 1.2 g
carbs 6.3 g
fiber 1.5 g
calories 27
per 3.5 oz/100 g
Good source: potassium.
Contains: folic acid, copper, vitamin B6
and magnesium.
Properties: diuretic, laxative and calming.
Additional Hints
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