I'm going to try eggplant. I'm not sure what it looks like or what part of the grocery to find it in. Is it in the produce section? How do I pick out a 'ripe' one?
2006-10-02 07:17:09 · 9 answers · asked by animal_mother 4 in Food & Drink ➔ Other - Food & Drink
Yes it's produce
http://images.google.com/imgres?imgurl=http://www.seedfest.co.uk/seeds/eggplant/black-beauty.jpg&imgrefurl=http://www.seedfest.co.uk/seeds/eggplant/eggplant.html&h=144&w=259&sz=29&hl=en&start=2&tbnid=UAqcu6YYNiVfjM:&tbnh=62&tbnw=112&prev=/images%3Fq%3Deggplant%26svnum%3D10%26hl%3Den%26lr%3D%26rls%3DGGLG,GGLG:2006-01,GGLG:en%26sa%3DN
Purchasing Eggplant: Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give, the eggplant was picked too early. Also make sure an eggplant isn't dry inside, knock on it with your knuckles. If you hear a hollow sound, don't buy it. NOTE: Whether or not there is an appreciable difference, I don't know.
Storing Eggplant: Eggplants are very perishable and become bitter with age. They should be stored in a cool, dry place and used within a day or two of purchase. To store in the refrigerator, place in a plastic bag. If you plan to cook it the same day you buy it, leave it out at room temperature.
Preparing Eggplant: When young, the skin of most eggplants are edible; older eggplants should be peeled. since the flesh discolors rapidly, an eggplant should be cut just before using.
There are many varieties which range from dark purple to pale mauve, and from yellow to white. The longer purple variety is the most commonly eaten. It is one of the more popular vegetables in the world, and it is a staple of Italian cooking throughout Italy. For hundreds of years, it was grown only in Sicily and southern Italy
2006-10-02 07:23:44 · answer #1 · answered by Cindi 3 · 1⤊ 0⤋
They're big and dark purple, in the produce section. Hard to miss. Ripeness in eggplants is not usually a problem in most supermarkets, just try to pick one out that looks clean and not rotten. Smaller ones are usually better.
Before you cook eggplant, it's wise to salt it. Eggplants you find in stores are usually very bitter, and salting them takes out the bitterness. Cut it into slices, and lay the slices out on a baking pan. Sprinkle salt over both sides, and let it sit for about 30 minutes. Then rinse the salt off under running water, pat the slices dry with a paper towel, and you're good to go.
2006-10-02 07:23:49 · answer #2 · answered by τεκνον θεου 5 · 1⤊ 0⤋
Well, as long as they are dark purple and smooth skinned they should be ok. Remember that eggplants tend to be bitter, so I learned a trick to help that. About 30 minutes before you want to cook, slice the eggplant in circles and lay flat on some paper towels.
Apply salt to the slices and leave to rest.
After about 30 min. this will have taken most of the bitterness out. Rinse the slices with water to wash off the salt.
I love eggplant and an easy recipe is to dip the slices in egg and dip in seasoned flour (season w/garlic powder, salt & pepper or italian seasoning) and then fry till brown in some olive oil ..then put in casserole dish and pour marinara sauce on top and cheese and bake. Very yummy!!
2006-10-02 07:25:28 · answer #3 · answered by chickadee_ajm 4 · 1⤊ 0⤋
what a great and versatile vegetable you have chosen to try! Eggplant comes in at least two variates, mostly in different shapes and sizes. The flavor is mild and it tends to absorb a lot of liquid and so picks up the flavor of other ingredients if it is cooked.
Its the main ingredient in the Greek dish, moussaka, and of course, eggplant Parmesan. Some other uses in babaganoush, ratatouille and "poor man's caviar".
2006-10-02 09:05:43 · answer #4 · answered by jerry_seinfeldfan 2 · 0⤊ 0⤋
Eggplants (or Aubergines) are found in the vegetable part of the store and you can feel the top of it to make sure it is ripe. they are wonderful veg. but not to everyones taste.
2006-10-02 07:30:30 · answer #5 · answered by frankmilano610 6 · 0⤊ 0⤋
you can find eggplant in the produce dept. there are a variety of eggplants.ie. white/purple/chinese.select by firmness.
2006-10-02 07:36:05 · answer #6 · answered by debster 1 · 0⤊ 0⤋
i'll come over and show you how to prepare it if you'll give a couple bites , i'm the best chef when it comes to fix eggplant
2006-10-02 07:39:45 · answer #7 · answered by Anonymous · 0⤊ 0⤋
give it a " knock" and it should feel firm and sound "full" not hollow. you should wander it home and slice it up and dip it in an
egg wash ( two eggs and one tablespoon milk stirred up) and then "drege" it through flour that has plenty of salt and pepper and then fry it up.... yes... it ruins the healthy aspect of it...
but it is very yummy.
Enjoy.
2006-10-02 07:23:46 · answer #8 · answered by samantha h 3 · 0⤊ 0⤋
it will be blackish. oval-long length wise. if it looks good (no holes and shiny) then its probably good.
don't eat it raw..fry it or cook it..
2006-10-02 07:23:46 · answer #9 · answered by dough4891 2 · 0⤊ 0⤋