Eggplant

Eggplants are perishable, so use them within 2 or 3 days after purchase. Under ideal storage, 40-45 degrees F with high humidity (85%) will remain only about a week.
When buying eggplant, choose fruit with a nice shiny gloss, and avoid the color of the property - mature and bitter.

Pumpkin is also a good source of vitamins A, C and B complex, and potassium.
Eggplant contains about 30 calories per cup.

- All symmetrical eggplant with smooth skin and uniform color. Appearance of brown spots, scars, bruises indicate decay. Also avoid eggplants with wrinkled or flabby future. Large eggplant, can generally longer than 6 inches in diameter, hard and bitter.
If you press gently on eggplant, the finger mark will disappear quickly if the eggplant is fresh. Eggplant should be heavy, which can be much easier, even for its size will be tasteful. The mother and the cover must be green.

Storage temperatures - hot and cold can damage the eggplant. It is raw, eggplant and the best shop in a dirty plastic bag in the coldest part of refrigerator. Do not force the eggplant in the drawer when it is too large, because they bruise the vegetables. Eggplant may be blanched or steamed until six months in the freezer.

PREPARATION - Wash the eggplant just before using, and cut the CAP and the tree. Use a stainless steel knife, because the leaves withered carbon eggplant. Eggplant should not be eaten raw. Eggplant may be cooked with or without skin. However, large eggplant and most white varieties have thick skin must be peeled before cooking and hard with a potato peeler.
Unlike many vegetables, eggplant is not harmed by long cooking. A cooked eggplant can have a soft texture, but the cooked eggplant is very soft. Do not cook in an aluminum pot because the eggplant is bleached.

The spicy taste of pepper, basil, bay leaf, garlic, chili powder, oregano, sage, thyme, marjoram and parsley. Eggplant is often associated with tomatoes or onions.

Bake: To cook a whole eggplant, pierce the skin with a fork and bake at 400 degrees 30-40 minutes. Bake the eggplant flesh together produce a soft, easy to crush or grind.

ASAR Score: Cut the eggplant lengthwise into thick slices and lightly with a sharp knife. The slices on a plate or foil, so that a little oil. Roast about 5 inches from heat, and turn slices when they start to brown. Eggplant should be cooked for about 5 minutes per side.
Eggplant may also be in the microwave, diced or sliced. Cooking times vary from 6-8 minutes to cut a whole eggplant 3 or 4 minutes per pound of eggplant into cubes.

Braised PURPLE called Ratatouille. For this dish, the eggplant can be cooked alone or with other vegetables. Simmer, covered with tomato juice in liquid form until the eggplants are tender. Cooking time is usually 20-25 minutes.