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Lots of good information. I'm trying one of the newer varieties this year. The name escapes me at the moment, but it's one of the Asian one's from Baker's.
Thanks for sharing. :)
I appreciated your article as it explained several things to me. I knew they were members of the Nightshade family but didn't know what the reasoning was behind the members of this family and the arthritis family.
I raise Icaban because of it's size. The first year I let most of the crop go to waste because I didn't know they are suppose to be small. lol.
I don't peel or sweat my eggplant most of the time. Unless I steam it before using it in a casserole. I had never hear of much less tasted eggplant until I married Jack in '63. His mother made a wonderful scalloped eggplant with I have tried often to imatate. I'm fairly successful but not totally. Our oldest son makes it wonderfully. He said he adds garlic and another herb that I don't remember. I often add chopped onions and sometimes Parmasan cheese.
Hi Leaflady! Mmmm, scalloped eggplant sounds wonderful. I sometimes make a twist on Eggplant Parmesan, layering pre-baked eggplant slices with pepperoni, tomato sauce, cheese and Italian seasonings, and it's pretty good.
I grow up to 35 varieties of eggplant every summer. It is more fun if the fruits are different shapes and colors, but they mostly taste alike. My favorite way to prepare it is grilling (toss slices with olive oil, spices, and Balsamic vinegar, or whatever you want for flavor) and cook like steak, along with peppers, onions, garlic, summer squash, tomatoes, etc. I also love rattatouile, which uses eggplant, tomatoes, garlic, onions, basil, mushrooms, etc, in a kind of stew which makes a wonderful pasta sauce. Lots of folks love eggplant deep fried. It is not very good raw!
I've been making my own version of rattatouile for years and had no idea what it was. We've always just called it summer mix, etc. I just used whatever amounts of whatever was on hand. It wasn't until my DD, Kris, her children, & I watched the movie and she and I looked it up in a culinary dictionary that we realized what I had been making.
