Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


All About Eggplant

Share
avatar
Lobo
Moderator
Moderator

Posts : 26747
Thanked : 1364
Join date : 2013-01-12

All About Eggplant

Post by Lobo on Mon 11 Jan 2016, 11:08 pm

All About Eggplant

Large globe eggplants are ideal for roasting, broiling and grilling, after which they excel in pureed spreads, pasta sauces and chilled antipasti. Longer, thinner Asian eggplants lend themselves well to stir-frying, braising in curry sauces and pickling.

Selecting
Eggplants are at their best and most abundant in late summer. Choose smooth, firm, glossy-skinned eggplant with green caps and stems. Whether purple, white, green or another color, avoid any that are wrinkled, torn, bruised or scarred or that have brown, dried caps.

Storing
Store eggplants in a plastic bag in the refrigerator for up to 5 days.

Preparing
Rinse the eggplants and then, using a large knife, trim the green top. If an eggplant is large with numerous seeds, or if the flesh looks dark and watery, extract the bitter juices by sprinkling salt on it after slicing and place in a colander set in the sink for 30 minutes. Salting also prepares eggplant for deep-frying. Young eggplants or Asian varieties can be cooked without salting or peeling.

Adapted from Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Time-Life Books, 2000)

    Current date/time is Fri 24 Nov 2017, 8:53 am