Eggplants

Appears in

Published 2005

About

Eggplants or aubergines, as they are also known, originated in India and are grown all over the world. The large black ones are the most common, but Asian varieties come in both white and purple, some as small as a hazelnut. Baked or grilled whole eggplants make a delicious purée.

Because eggplant soaks up oil so greedily, dishes containing fried eggplants need careful handling if they are not to be heavy and consequently hard to digest. To reduce this tendency, use a minimum of oil and keep it very hot. I also like to salt the cut eggplant flesh beforehand and let it drain for at least 30 minutes in a colander with a plate on top: this has the advantage of removing a lot of the moisture, which means that the eggplants will absorb less oil and be more digestible.

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Vegetables

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