Low-Fat Eggplant


1 eggplant (1.25-lbs untrimmed)
1 chopped eggplant (1.00-lb trimmed)
cup chopped eggplant
1 Italian eggplant aka "globe"
1 whl large eggplant
1 eggplant, whole
pound eggplant
cup chopped eggplant
100 grams pickled eggplant or ΒΌ-lb
One Oriental (narrow) eggplant, because
one can weigh 4 ounces or 1.5-pounds


Eggplant is very perishable. Use it within a few days of purchase. Look for plump eggplant with very shiny skins that are firm to the touch and free of soft spots. Eggplants should feel heavy for their size. Bright green caps indicate freshness.
The small the eggplant, the less bitter it will be.
Store in a cool place, or wrap in plastic wrap and store in the refrigerator for up to 2 days. do not freeze. Exception: Freezing can be part of the preparation of for recipe.
EQUIVALENTS and YIELDS:* 1.5 pounds of eggplant yield 4 servings or about 6 cups* 0.5 pounds (1 skinny eggplant) of peeled, chopped or cubed eggplant yields about 2 cups* 1.0 pound of raw eggplant yields 0.5 pounds of cooked.
GRILLING: Slice in half lengthwise. Don't peel. Brush with olive oil and place cut side down on the grill. Cook until golden brown. Turn over. Baste with olive oil and cook until just tender. Very small eggplant can be cooked whole.
Slices: Larger eggplant can also be sliced for grilling. If eggplant is more than 3 inches in diameter, you can cut the slices in half. to grill, drizzle with olive oil and grill for 10 to 15 minutes until golden brown outside and tender inside when pierced with the tip of a knife.
Foil wrap: cut eggplant into chunks, dot with reduced calorie margarine or olive oil and herbs, and seal foil. Grill, checking for doneness after 20 minutes.
STEAMING:* One pound eggplant, cut in half lengthwise. Steam 13 minutes.* Cut into chunks, steam 5-8 minutes.
BLANCHING: Parboil sliced or cubed eggplant in boiling water for 1 to 2 minutes or until just tender. Plunge in cold water, drain, and pat dry.
STIR-FRYING: Sarah does not mention stir-frying for eggplant because they are like sponges. I've had good results dry-frying or sweating young, thin eggplant chunks over moderate heat. patH
Serving Ideas :* Try grilled eggplant with pepper and lemon juice; or tomato sauce and chopped black olives.
* Try steamed eggplant sprinkled with curry powder; or topped with fresh tomatoes and mozzarella; or sprinkled with grated Parmesan and sauteed chopped onion and minced garlic.
Here's a stew that reheats well. It makes 6 servings. You could substitute herbs for the spice to make it milder.




4.0 servings


Friday, February 12, 2010 - 6:33pm



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