Food for Thought Blog
August 26th, 2019Food
Eggplant’s spongy texture becomes soft and creamy once cooked. The purple skin contains anthocyanin, the same antioxidant that gives blueberries its “superfood” status.
HOW TO CHOOSE
- Look for shiny, smooth skin
- Should be firm and feel heavy for its size
- Smaller eggplants tend to be less bitter and have less seeds
HOW TO PREPARE
- Rinse and wipe dry. Cut off stem and discard
- Slice, cube or cut in half
- Enjoy roasted, grilled, broiled, stuffed, in casseroles, stir fries and curries
HOW TO STORE
- Eggplants have a relatively short shelf-life:
- 1-2 days at room temperature
- 5-7 days refrigerated
HOW TO FREEZE
- Cut into cubes or slices
- Roast at 200°C for 30 min
- Cool, transfer to a container and freeze
GREAT WAYS TO PREPARE EGGPLANT!
- Add to your next curry or stir fry.
- Roast and mix with a whole grain (couscous, quinoa, brown rice, etc.).
- Substitute eggplant slices for noodles in lasagna, or make Moussaka.
- Make stuffed eggplant boats: halve eggplant, scoop out the center and fill with a mixture of cooked rice, lean ground meat mixed in tomato sauce. Bake at 200°C for around 40 minutes.
Click on a recipe to download it.
Quick stir fried eggplant:
Roasted vegetables with couscous: