Garden Eggplant Recipes

Cooking and Storing Eggplant


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I generally prefer to grow my own eggplant, but if you are Selecting store bought eggplant, look for heavy, firm fruit with unblemished skin. 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 is not very high in any vitamin or mineral, but is very filling, while supplying low caloric intake with very little fat, assuming you take it easy on the grease.

"Eggplant absorbs more fat in cooking than any other vegetable. When researchers deep-fried a serving of eggplant, they found that it absorbed 83 grams of fat in just 70 seconds—four times as much as an equal portion of potatoes—adding more than 700 calories." -

Oven Roasting

Stir Frying Grilling

Cajun - Creole Italian Japanese

Lebanese MexicanEggplant Parmesan

Eggplant Casserole Fried Eggplant SlicesSpicy Eggplant Garlic Dip

Eggplant Dip Eggplant RelishEggplant Pickles

Eggplant Appetizers Eggplant Croquettes

Romanian eggplant salad  - frugal cooking

Eggplant Paste

Chinese Eggplant, Flash Frying

Roasted Onion and Eggplant

Eggplant Stuffed Peppers  -

Roasting Eggplant in the Microwave -

Cooking Tips : How to Dice Purple Eggplant - You Tube

Why do you salt eggplant before cooking?  -Yahoo Answers

Eggplant Recipes: The Ultimate Guide Kindle Edition
by Kelly Kombs