We are eggplant converts. We love how its vegetable texture can be pureed into silky, creamy dips, and how rich it can be with very little added fat. Are you finding eggplants in your CSA box? Here are a few facts about them and some recipes we'd like to check out.
Eggplants are grown all over the world; sometimes they are called aubergines or brinjals. There are small round green Thai eggplants and long, slender Chinese eggplants. The large stubby version that is most common in America is mildly bitter until roasted or stewed. Any remaining bitterness can be removed by salting and squeezing out the watery juices.
Here are some recipes we'd like to try. You can pan-fry eggplant, like in this Pan-Fried Eggplant with Crumbled Feta, and you can bake it with lamb like in this Lamb and Eggplant Gratin. You can also grill it and deep-fry it. You can also stuff the little green ones, like in this Stuffed Brinjal Curry from Mahanandi.
What's your very favorite eggplant recipe?
More on Eggplants
• Why is My Roasted Eggplant Bitter?
• Thai Green Curry - a very good use for halved green Thai eggplants
(Image credit: City of Holland, Michigan)