Eggplant Basics

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Posted by Erika Pitera on May 19, 2007

Eggplant Basics There is some confusion as to the origin of the eggplant, but it has found a place on European dinner tables for centuries. Brought to Central and North America by Spanish and Portugese sailors during the 1500's, the plants thrive in American gardens.

There are quite a few varieties of eggplant but the one we are most familiar with in American markets is called the globe eggplant.

Selection Hints

Globe eggplants are generally about 4" in diameter and 8" long, deep purple in color, with smooth skin. When selecting eggplant, look for one that seems a bit heavy for its size, has a fresh looking green cap and is free from bruises and soft spots. These qualities indicate freshness and the flesh will be much less likely to have a bitter flavor. Store your eggplant in a cool, dry place and use as soon as possible. Refrigeration is not necessary.

Preparation Tips

A versatile veggie, eggplant can be roasted, stewed, sauteed or grilled. To prepare, cut off the stem end and bottom cap, peel if desired, then slice or cube as your recipe directs.

Keep in mind that eggplant discolors very quickly after cutting, so sprinkle a bit of lemon juice on it and cover tightly if you don't intend to cook it right away. If you are planning to saute your eggplant, be prepared for it to suck up your oil like a sponge.

If you are trying to watch fat and calories, it would be wise to salt your cut eggplant and place it in a colander for about 30 minutes so that some of the juices run out.

Rinse lightly and blot with a towel to absorb the excess moisture. You can then proceed with your recipe and your eggplant will absorb less oil. A one-pound eggplant will produce about 3 cups of diced.

Other Varieties

Japanese Eggplant is long and narrow (about 1-1/2" in diameter) and dark purple. It is most often stir-fried with skin on.

Chinese Eggplant is similar in size and shape to the japanese eggplant but it has a bright violet skin. Tender and sweet, it is ideal for stir-frying.

White Eggplant is generally smaller than the globe eggplant and has either a solid creamy white skin or is sometimes streaked with purple. Like the globe eggplant, it can be prepared in a variety of ways.

Eggplant's distinct flavor and immense versatility make it a delicious addition to your culinary repertoire, so now that you know the basics, don't hesitate to treat your family and friends.

The eggplant, or aubergine, is closely related to the tomato and potato.

Eggplants are solanaceous plants, meaning they belong to the nightshade family.

The process of salting and rinsing sliced eggplant to remove bitterness is called degorging.

The raw flesh of eggplant is very bitter. To get the best flavor, cook eggplant until the flesh is tender.

Eggplants are rich in calcium and potassium.

China is the top producer of eggplants in the world.