How to Select an Eggplant Male vs Female Male vs female, Eggplant, Male
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How to Select the Perfect Eggplant. When it comes to selecting the perfect eggplant for your recipes, there are a few key things to keep in mind. From the color and size to the texture and weight, these factors can help you choose the best eggplant for your dish. Here's a guide to selecting the perfect eggplant for your culinary creations.
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Check the color. There are several different colors of eggplant; the most common is the very dark purple, but some are lighter purple, striped or even yellow or white. Whatever the color, make.
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A perfectly ripe eggplant will not have as much give when touched as a ripe tomato or peach. 3. Pay Close Attention to the Stem. Although the majority of the plant should be a vibrant purple (or.
How to Select an Eggplant Male vs Female Male vs female, Eggplant, Male
How to Store Eggplant: It's fine to keep eggplant at room temperature if you know you're going to eat it within a day. But the best place to store eggplant is in the refrigerator crisper.
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2. Look for eggplants that are shiny or glossy and smooth. There should be no rough or brown patches anywhere on the fruit. If bruised or scarred, do not buy. 3. Look for the distinctive cleft at the wider end of the eggplant. 4. Check the cap. This is also known as the calyx.
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It's Eggplant season and we want to get you familiar with this super versatile ingredient - plus some recipes to try! We hate to tell you, but this beautiful vegetable is an impostor. Whether you call it aubergine or eggplant - this vegetable is actually a berry - and we find an often misunderstood food. Eggplant is a member of the nightshade family (along with potatoes, tomatoes and other.
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In this video, I cover the basics of how to choose the best eggplant available and how to store it once you get it home.To see my complete notes on Eggplant.
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Size and shape matter. Look for narrow, deep purple globe eggplant to ensure fewer seeds will be studding the interior flesh. The striated lighter purple-white eggplants are wonderful because they have fewer seeds. If all you can find are large globes, be sure they're very firm, and everything will be fine.
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Line a baking sheet with foil. Slice an eggplant lengthwise. Drizzle skin side and cut sides with evoo. Place cut side down on lined pan and roast for 30-40 minutes until very soft and the skin wrinkled and dark. Scoop the flesh into a colander and allow liquid to drain out for at least an hour or up to 1 day.
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Along with tomatoes, sweet peppers and potatoes, eggplant is a member of the nightshade family. There was a time when it was thought that raw eggplant was poisonous, but that's not the case. When eaten raw, eggplant has a somewhat bitter, but pleasant taste and spongy texture. Once cooked, though, the taste becomes more mild and a bit richer.
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A heavy eggplant is usually a good sign of freshness. When comparing eggplants of similar size, choose the one that feels heavier for its size. This indicates that the eggplant has plenty of moisture and will be less likely to be bitter. Size Matters. The size of the eggplant can also impact its taste and texture.
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Remember the 2 S's when selecting eggplants at the grocery store: smooth and shiny. The skin of an eggplant should be free of wrinkles and blemishes and have a nice glow. Wrinkles indicate that the eggplant is past its prime. So does squishiness, so choose eggplants that are on the firmer side. This includes the stem.
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Store a few days in the vegetable compartment of the fridge. If you want to freeze the eggplant, clean it, peel it (or not if you like the skin) and cut it in 0.5 inch thick slices. Blanch 4 minutes in water with some lemon juice. Let cool, drain and put in freezer friendly bags, with wax paper between each slices.
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Immediately after planting (in ground or pot), set 24-inch-high stakes 1 to 2 inches from each plant or use cages to provide support and avoid disturbing the soil or roots later. Eggplant will fall over when laden with fruit. After planting, water well. Add a layer of mulch to retain moisture and suppress weeds.
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The main reason to use salt on eggplant is because they have a very high moisture content. When eggplant is broiled or cooked in a pan, it will usually steam and end up being mushy. The solution is to draw the moisture out. By sprinkling salt on the eggplant, water is drawn to the surface.
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1. It's heavy for its size. Eggplant should feel heavy in your hand, which is a sign that the flesh is fresh and in good condition. Don't be afraid to pick a few up and see how they feel. 2. The skin is vivid, smooth, and shiny. Dull skin is a sign of poor storage and therefore poor quality, while wrinkled skin is a sign that the eggplant.
