Called aubergines in France, the fruit was christened eggplant in the Americas in the middle of the eighteenth century because the most common variety cultivated was the shape and size of goose eggs.
Eggplants are best suited for grilling, pan frying, baking, broiling, sautéing, roasting but no matter the cooking method, eggplant is best when thoroughly cooked because longer cooking will bring out a creamy texture and ease its bitter flavor.
It is a great substitute for meat in vegetarian dishes.
They pair well with tomatoes, squash, peppers, stewed meat, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro, and parsley, as well as cheeses such as fresh cow's milk and aged sheep's cheese
Best stored at room temperature but can be stored in the refrigerator for up to 5 days. Putting them in plastic bags is not recommended.
RECIPES
Baba Ganoush
1 medium eggplant, washed
¼ cup tahini
1 clove garlic, crushed
½ tsp cumin
½ tsp smoked paprika
juice of ½ lemon
⅛ cup fresh parsley
salt and pepper to taste
2 tbsp extra virgin olive oil
Bake the eggplant at 425 degree F for 50 minutes, let cool. Once cooled, peel off the skin with your hands and let the inside flesh cool for 5 minutes. Add the flesh along with the rest of the ingredients to a food processor. Blend until smooth. Eat with warm bread, pita or vegetables https://www.mediterraneanliving.com/recipe-items/baba-ganoush-mediterranean-eggplant-dip/
Garden-Style Eggplant Parmesan
Curried Eggplant & Chickpea Soup
