Oh man, do we love a good eggplant parm. But that red-checkered tablecloth version trapped under a half a jar of marinara sauce and a caked-on, congealed mess of mozzarella cheese? Yeah, we're not so into that. Eggplant has great flavor, says Saffitz, so when cooking with it, you should really focus on showcasing the veggie.
Any additional seasonings and ingredients should enhance, not mask its earthy goodness. While we're on the subject of flavor, take a cue from Saffitz, who prizes eggplant's versatility. Sure, it shines with a sprinkling of garam masala or a hit of oregano, but you can use it in just about any stir-fry, dip, salad, or pasta your heart desires—in just about any cuisine, too. Grilling eggplant really intensifies the flavor, and in the summertime when kitchens are hot and charcoal's smoldering, it's one of our favorite ways to prepare it.
The Bigger the Better. A young, freshly picked eggplant with smooth, glossy skin and intense color will have no bitterness whatsoever if consumed soon after picking. Old or overripe eggplants or those that are off color or sit out for a while after being harvested are more likely to exhibit a bitter flavor. The seeds of a young, fresh eggplant are very small, so the flesh will not have accumulated the bitter compounds found in eggplants that have become overripe and rubbery.
Begin by peeling the skin to remove any bitter compounds present in the skin or between the skin and the flesh. To do this, slice, dice, cube, etc the eggplant and sprinkle the pieces with salt. Canning and pickling salt is best, but any salt will do. Allow the eggplant to set for 30 or more minutes, rinse off the salt, pat dry, and continue to prepare. Sweating an eggplant will also reduce the amount of oil it will absorb during cooking, too.
If salt is a dietary problem, another method used to remove bitterness is to soak the eggplant pieces in milk for 30 minutes prior to cooking. Drain off the milk and prepare the eggplant normally. Some feel that removing the seeds from the flesh is helpful. May be stored, covered, in the refrigerator for several days. Note: When large eggplants are roasted whole, you may notice black juices seeping out of the skin.
If this happens, immediately slit the eggplant on one side and drain on a slanted board in the sink.. Each serving: calories; 10 grams protein; 18 grams carbohydrates; 6 grams fiber; 23 grams fat; 5 grams saturated fat; 21 milligrams cholesterol; milligrams sodium.
Silky stuffed eggplant is a wonderfully satisfying dish for early fall entertaining. It can be made in advance and reheated just before serving. Heat the oven to degrees. Cut the green calyxes off the eggplants. Cut each eggplant in half lengthwise. Using a sharp paring knife, cut a box in the center of each eggplant half, coming about half an inch from the sides and cutting down to within half an inch of the bottom. Using a large spoon, pry the center free.
It should come out fairly cleanly, but use the spoon to scrape any excess eggplant from the inside of the box. Place the halves cut side down on a baking sheet lined with paper towel.
Cover the excess eggplant flesh with plastic wrap and set aside. Repeat, cleaning all the eggplants. Chop one of the onions and combine it with one-quarter cup of the olive oil in a large skillet. Place the skillet over medium-high heat and cook until the onion softens, about 5 minutes. Add the minced garlic and reduce the heat to low.
Continue cooking an additional 3 minutes. While the onions and garlic are cooking, bone the shoulder chops, then trim the fat and cut the meat into pieces about the size of the tip of your little finger. You'll have about three-quarters of a pound. When the garlic is fragrant, add the meat to the skillet and cook over medium heat, stirring occasionally, until the lamb has lost its raw color, about 5 minutes.
The lamb will not brown. Chop the reserved eggplant flesh into pieces about the same size as the meat. Add it to the skillet and cook until the eggplant has softened completely, about 5 to 7 minutes. Add 1 cup of the crushed tomatoes and cook until the color dulls a little, about 5 minutes. Stir in the pine nuts and parsley and remove from the heat. Taste and correct the seasoning. With the remaining tablespoon of oil, grease a large baking dish about a inch oval.
Cut the remaining onion in quarters and then slice thinly. Put the slices in the bottom of the baking dish and pour the remaining crushed tomato over it. Arrange the eggplant halves in the baking dish. They should fit tightly. Spoon the lamb mixture into the eggplant boxes, dividing evenly.
Cover the baking dish with aluminum foil and bake 15 minutes, then remove the foil and spoon some of the tomatoes from the bottom of the baking dish over the eggplants, paying particular attention to the exposed cut sides. Re-cover with aluminum foil and bake, spooning the tomato mixture over the eggplants twice more at minute intervals.
After 45 minutes total cooking time, bake just 10 more minutes, then spoon tomatoes for the last time and scatter the grated cheese generously over the top of the eggplants. Bake uncovered until the cheese is lightly browned, 5 to 10 minutes. Remove from the oven and cool at least 10 minutes before serving. Each serving: calories; 19 grams protein; 23 grams carbohydrates; 7 grams fiber; 27 grams fat; 7 grams saturated fat; 56 milligrams cholesterol; milligrams sodium.
It's spongy, bitter and bland, and you just don't know what to do with it? If so, you're not alone. For more than 1, years, as eggplant spread west from India, At this time of year, when the market is full of squash, eggplants and bell peppers, it's easy to take this abundance for granted. We might My neighbors love me. The trans isomer is the more stable and more common of the two. Studies have shown that these isomers interconvert under visible light. Anthocyanins are a type of phenolic compound.
Aubergine contains these compounds in abundance , and they are also responsible for its bitter taste. Not only that, but they are also the reason why aubergines brown rapidly when cut. When you chop up an aubergine, its cells are damaged. This damage results in the release of the enzyme, polyphenol oxidase. Polyphenol oxidase converts the phenolic compounds in the aubergine, many of which are colourless, into quinones in the presence of oxygen in the air.
These quinones can then polymerise to form complex brown polymers.
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