Articles About Growing Eggplant
Eggplant Varieties. Eggplant Varieties suitable for Home Gardeners. Classic, Common, White Eggplant, Exotic Varieties. Heirloom and Hybrid Eggplants
White Eggplants - you might want to consider one of the egg shaped varieties. Some people say there is a taste difference - white eggplants being a bit milder and fruitier - personally I don't discriminate based on color and don't really see much of a difference in taste - so once you go black - sure you'll go back [and forth]. In the eggplant realm the whites are the minority, but a novel deviation.
Red Eggplant Varieties There's a lot of eggplants out there but red eggplants are a rarity. Many eggplants that bare the word 'red' or even pink appended to their names are simply violet versions of the common purple eggplants. True red eggplants are sometimes referred to as scarlet eggplants, they range in color from a pale scarlet to varying hues of pumpkin orange, tomato and even fire engine red.
Egg and Chips Plant is a novel deviation. It is a grafted plant that grows eggplants above the soils surface and Potatoes below the soil. The 'Egg and Chips' plant is not available outside of the UK as of yet.
Eggplant Recipes Seeds in Eggplant are responsible for the bitter taste that sometimes accompanies it when cooked. Male eggplants have fewer seeds than the female, they have a rounder, smoother blossom end or base. The blossom end of a female eggplant is generally indented. Smaller eggplant also have less seeds and are therefore less bitter than larger ones.
Eggplant stores poorly, use a perforated plastic bag in the refrigerator where it will keep only a few days. It may however be blanched or steamed then frozen for up to six months.
Eggplant as a Meat substitute. Eggplant serves a meat substitute because of its texture and bulkiness. It is very filling with virtually no fat ,it is packed with fiber when you leave the skin on, as well as vitamins such as vitamin C and K, folate, thiamine, and niacin. Eggplant also contains magnesium and potassium, unfortunately, by itself it has very little protein value.