Wednesday, Sept. 21, 2005 | ||
Bad Links? | Power of purpleEggplant can be used in many different waysBy SUSAN SELASKY Eggplants are those deep, deep purple almost black beauties that come in many varieties, shapes and sizes. Of all the varieties, probably the most familiar are the globe eggplants with the dark purple skin and the smaller, baby eggplants sometimes called Italian eggplants. Darlene Parran of Parrans Greenhouse and Farm Market in Ida and Monroe, Mich., who grows eggplant (mainly the Italian pink variety), says to look for firmness and good color when choosing eggplants. Also, choose smaller ones, she said, because they get seedy if they get too big. Eggplants are highly perishable and should be stored in a cool place for just a couple of days. If longer storage is needed, place them in the crisper in the refrigerator but not for very long they dont like the cold. Eggplants take to many cooking methods, from broiling to frying to grilling and more. But be aware that they are like sponges and will soak up any oil you use on them. Because they have inner air pockets, they can absorb several times their weight in oil, even when breaded, said Hand Rubin in The Kitchen Answer Book (Capital Books, $22.95). This increases fat and breaks down texture. Some sources say salting before frying keeps eggplant from absorbing so much oil. The salting process also helps get rid of any bitterness the eggplant may have. To salt eggplants, cut them according to the recipe and place them in a colander or on a paper towel-lined baking sheet. Salt both sides generously with kosher salt and let them sit for at least 30 minutes to one hour. Rinse the eggplant thoroughly under cold running water. Pat dry between paper towels. The smaller baby eggplants need not be peeled before cooking, but the larger ones can be peeled if desired. And what is the best way to cook eggplant? The most popular is use to make eggplant Parmesan, said Parran. But every week someone tells us some different way to cook it. |
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