Spoutwood Farm CSA Harvest Guide: Week 8: July 31, 2008
To return to the 2008 Harvest Guide page, click here
Greetings, Spoutwood Farm friends!
Welcome to the eighth week of the 2008 Community Supported Agriculture season, here at Spoutwood Farm! We are proud to present another bumper harvest of “vegetables so fresh, they almost dance” from our well-tended gardens. As always, we are grateful for the excellent work of our apprentices, Dana Hunting, Derek McGeehan, and Zach Trimble, as well as the working and regular shareholders who have helped them. If you have not yet begun to work your hours – working shareholders in particular – please contact Dana at (717) 235-9272, or at our CSA e-mail address, spoutwood_csa@yahoo.com. She will be glad to help work you into the schedule.
As I type this, seated at the iron outside table at Spoutwood, I’m listening to the song of the annual cicada, also known by some as the “Dog Days Harvest-fly.” And yes, we are firmly in the “Dog Days” of Summer, so-called because of the fact that Sirius, the “Dog Star,” brightest star in the sky, rises and sets with the Sun this time of year. The ancients believed that it lent its heat to that of the Sun, account¬ing for the steamy weather of this season. Now we know that it has to do with the relative angle of the Earth to the Sun and other factors unrelated to Sirius… but “Dog Days” still seems an apt name for this time of somnolence and relative inactivity in the heat and humidity of the day.
Inactivity, however, does not characterize operations at Spoutwood! Our CSA staff has remained just as busy, adjusting to the heat by choosing to work early and late, taking a “siesta” time in the midday heat. And this Harvest sees the first truly Summer-like distribution, including the classic Summer trio of tomatoes, green peppers, and eggplant, plus cucumbers and three varieties of beans (green, burgundy, and yellow). Combine these with the likes of potatoes, garlic, and cabbage, and we have an immensely versatile and delicious Harvest to share with you today!
Please note that the beans are at the end of their season, and as Rob puts it, “heavily compromised” by the Mexican bean beetles. However, any brown spots, while unsightly, will not detract from either their nutrition or their flavor. Just use them as you normally would, and reflect with pleasure on all the harm¬ful chemical pesticides with which these beans, unlike the cosmetically perfect ones you might find at the store, are not laden! Enjoy them in good health.
Please feel free to drop us a line if you discover a new recipe, have any cooking tips, or would like to share your favorite way to eat the veggies from our harvest - email us and we’ll share with everyone else! Again, that address is: spoutwood_csa@yahoo.com. As the old commercial used to say, “please make a note of it.” Thanks!
Nota Bene: Bean, basil, potatoes, and garlic are combined in a single bag today.
They shouldn’t be left that way once you get ’em home! Please separate them for best storage.
Tomatoes: The first Spoutwood tomato harvest of 2008! Rich with flavor and health benefits, tomatoes are one of the true joys of summer. Don’t need to tell you how to use these ruby jewels!
Eggplant: Still another classic summer vegetable, similarly associated with summer cooking. Rata¬touille (no, not the movie…), eggplant parmesan, and baba ganoush are among the many possible uses for this popular veggie. Select from Italian-style (“bell”), Oriental (long and thin), and “Beatrice” – an Italian type also, with a pink-violet complection.
Lettuce: Choose from a variety of different lettuces to delight your taste-buds! Lettuce will require some sorting and washing, although we’ve made an effort to remove the most blatant weeds and clumps of compost-rich Spoutwood soil. Excellent for salads, sandwiches, and more.
Swiss Chard: This delicious, attractive, and nutritious large-leafed plant is our main leafy green (or as they used to call them, “pot-herb”) for the week. May have white (Fordhook Giant) or colored (Bright¬lights) stems. More delicate (and faster-cooking) than kale, use as you would spinach or another green. May be blanched or sautéed lightly and layered with parmesan, romano, or asiago cheese and baked en casserole for a lovely gratin. Also delicious in quiche, with or without the addition of spring onions or mushrooms.
Green Onions: Enjoy our robust green onions raw with (or without) a little salt, or slice them up and add them to salads, soups, omelets, quiche, or anything you like. Don’t forget the flavorful and colorful
Potatoes: Not technically a root vegetable, potatoes are actually tubers. Call ’em roots or call ’em tubers, however, I call ’em delicious! A mix of several varieties of these delicious below-ground dwellers. Delicious roasted, boiled, steamed, fried, hashed, mashed, in salads, soups, and casseroles, and just about any other way you can imagine! Store in a dark place, and cook before eating.
Green Peppers: One of the classic Summer vegetables, green peppers find their way into all sorts of salads, stir fries, soups, casseroles, and many other dishes. Also great for stuffing!
Cucumbers: Another classic summer vegetable, cucumbers are lovely in salads, fresh or marinated; and of course pickled. Select from green or “blonde” cucumbers, depending on availability.
Summer Squash: Our summer squash is beginning to produce, although it still hasn’t cranked up to its full-mid-season potential. Enjoy in ratatouille, lightly steamed, broiled or grilled, etc.
Green, Yellow, and Burgundy Beans: The end of the line for this year’s bush-bean crop. Some of them may look a little rugged, but their flavor and nutrition continues undamaged.
Assortment by drop-off location: Smaller numbers of some items this week have resulted in some of you getting vegetables others will not, at least not this week. As the season goes on, it’ll all even out!
• Cabbage: A humble yet nutritious vegetable like turnips, and a brassica like broccoli, cabbage also keeps nicely and can be used in many different ways. Don’t overcook! Not only is mushy disgusting, but overcooking releases bitter flavors that are better left un-released. Steam lightly instead, and eat with a splash of balsamic vinegar. May also be used in cole slaw, pepper cabbage, and other raw salads. Variety may include Alcosa, also known as Savoy, with crinkly leaves; red cabbage; or Primax (smooth green).
• Cauliflower: Some of you will get to choose this brassica, famous for its white head of closely-packed florets. Delicious raw in salads, lightly steamed, or stir-fried. Don’t overcook! Many of us have bad memories of mushy cauliflower… a travesty indeed, for such a lovely veggie treat.
Garlic: Pronounced “gollick” by Emeril, and a long-time favorite of those who want to “kick it up a notch” – particularly in Mediterranean and Asian cookery – our delicious, nutritious, and oh-so-pungent Spoutwood garlic is in. Redolent of the Mediterranean, use garlic in pesto, sauce aoli (garlic-flavored mayonnaise), and in many other dishes. Its Latin name means the “holy herb,” and many of us would agree that is only fitting!
Basil: A delicious and fragrant herb – add to pasta sauces, make a fresh tomato, basil, and mozzarella salad (toss in olive oil), or blend your own pesto. Or chop basil roughly with garlic, and add to diced tomatoes and olive oil for a lovely bruschetta. Please note: Basil should be placed in a vase with water, as you would cut flowers. Most refrigerators are too cold and tend to blacken the leaves.
Flowers: Our bouquet this week includes a variety of cultivated and wild blossoms, including Joe Pye, zinnias, marigolds, goldenrod, burdock, mint, and tansy.
Bread: For those who purchased bread shares, today’s selection from Atwaters is a lovely Peasant Wheat bread. A bit denser and more intensely-flavorted than the country white, this rustic loaf is also more of a traditional “loaf” shape. Healthy and delicious!
Harding's West Coast Salad
Baked eggplant slices marinated in a mixture of mayo, vinegar, lemon juice, salt, pepper, Worcestershire sauce and chili sauce. This is served in a lettuce lined bowl with chopped hard-boiled eggs.
WALNUT STUFFED EGGPLANT
Yield: 4 hearty servings
2 1-pound eggplants (450g each)
1/2 pound (225g) tomatoes, chopped
1/4 pound (115g) cremini or button mushrooms, sliced
1 cup (240 ml) chopped onions
4 large cloves garlic, minced
2 teaspoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
Freshly ground black pepper
2/3 cup (160 ml) walnuts
1 6-ounce (170g) can tomato paste
3 heaping tablespoons capers, well drained
2 to 3 small ripe tomatoes, sliced
Salt
Cut the eggplants in half lengthwise, slicing through the stem end. Using a curved, serrated grapefruit knife, scoop out the flesh, leaving a 1/4-inch (.5 cm) thick shell, and coarsely chop the flesh. Put the chopped eggplant into a large, deep skillet or flat bottom wok.
Rub the inside of the eggplant shells with a small amount of olive oil and place them on a baking sheet. Place the eggplant shells under the broiler and broil them 3 inches (7.5 cm) from the heat source for 5 to 10 minutes, until fork tender. Watch carefully to prevent burning. Remove the eggplant shells from the broiler and set them aside.
Preheat the oven to 375 degrees (Gas Mark 5). Add the chopped tomatoes, mushrooms, onions, garlic, olive oil, salt, cinnamon, and pepper to the skillet with the chopped eggplant, and cook and stir for 7 to 10 minutes, until the vegetables are tender.
Coarsely grind the walnuts in a nutmill and add them to the skillet along with the tomato paste and capers. Mix well.
Fill the eggplant shells with the vegetable mixture and top with tomato slices. Sprinkle with salt and pepper, and bake, uncovered, for 25 to 35 minutes. .
Olive Oil Roasted Eggplant with Lemon
INGREDIENTS
1 large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
Eggplant Parmesan
Ingredients:
1 large eggplant, about 1 1/2 pounds
2 eggs, beaten
1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
olive oil
2 cans (8 ounces each) tomato sauce
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano, crumbled
16 ounces sliced mozzarella cheese
1/2 cup grated Parmesan cheese
Preparation:
Directions for Eggplant Parmesan
Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Place slices on a plate and chill for 30 to 45 minutes. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, another 1/3 of the sauce, and half the Parmesan. Repeat layers. Bake at 350° for 30 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.
Ratatouille
Cook Time: 35 minutes
Ingredients:
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
Preparation:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.
Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
On the grill
1 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
Olive oil (for grilling)
1 large plum tomato (about 4 ounces)
For the dish
1/3 cup chopped fresh basil plus sprigs for garnish
1 tablespoon white wine vinegar
1/4 cup olive oil
2 (7- to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced
2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced
Preparation
Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. Do Ahead: Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.
Eggplant Hummus
1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 teaspoons chopped fresh parsley
Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.
http://en.wikipedia.org/wiki/Eggplant
http://allrecipes.com/Recipe/Olive-Oil-Roasted-Eggplant-with-Lemon/Detail.asp
Thanks to CSA Working Shareholder Elana Richman for the following recipes:
Eggplant Steak with Chickpeas, Roasted Red Peppers, Feta Cheese and Black Olives
Vegetarian Times Issue: August 1, 2002 p.39
This inventive recipe with its bold flavors evokes images of the Mediterranean.
Ingredient List
Serves 4
* Balsamic Marinade (see recipe)
* 1 large eggplant, about 1 lb.
* 1 1⁄2 cups chickpeas, drained
* 2 medium-sized red peppers, roasted, peeled, seeded and cubed
* 1⁄4 lb. feta cheese, cubed or crumbled
* 1⁄2 cup pitted black olives, preferably Greek or Moroccan
* 2 Tbs. chopped fresh oregano or Italian parsley
* Sea salt and freshly ground black pepper to taste
* 4 (61⁄2-inch round) pita breads
* 4 tsp. balsamic vinegar
* 1 bunch fresh oregano as garnish
Balsamic Marinade
* 1 Tbs. balsamic vinegar
* 1 Tbs. tamari soy sauce
* 2 cloves garlic, minced
* 1⁄4 tsp. freshly ground black pepper
* 2 Tbs. olive oil
Directions
1. To make marinade, combine ingredients, slowly adding olive oil and stirring briskly to combine well. Set aside.
2. Preheat grill or broiler.
3. Cut eggplant lengthwise into four 1⁄2-inch-thick slices to resemble steaks. Brush “steaks” with marinade.
4. Grill or broil eggplant for 2 minutes on each side, or until tender but not soft. Remove from heat and place 1 steak on each serving plate.
5. Place chickpeas, red peppers, feta, black olives and oregano in small bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade and stir again. Toast or grill pita bread and cut into pie-shaped wedges and set aside.
6. Spoon 1 or 2 scoops of pepper-olive mixture on eggplant steak with some mixture pooling onto plate. Sprinkle with balsamic vinegar, place several pita wedges on plate and garnish eggplant with several sprigs fresh oregano. Repeat with remaining ingredients until used up, making sure pepper-olive mixture spills over top of eggplant and onto plate. Serve immediately.
Wine Suggestion
A big, balanced American Chardonnay such as Stony Hill is perfect. If you prefer red, consider the Côte de Rhone.
Nutritional Information
Per Serving: Calories: 460, Protein: 18g, Total fat: 16g, Carbs: 65g, Cholesterol: 10mg, Sodium: 1060mg, Fiber: 10g, Sugars: g
Just Peachy Salsa
Vegetarian Times Issue: July 1, 2007 p.86
Who says you need tomatoes to make salsa? This version gets its tang from lime juice and its crunch from cucumber.
Ingredient List
Makes 3 cups
* 3 medium peaches, cut into 1/2-inch dice (about 2 cups)
* 1/2 English cucumber, cut into 1/4-inch dice (about 3/4 cup)
* 1/4 cup finely diced red onion
* 1/4 cup chopped cilantro
* 1 jalapeño pepper, finely diced (about 2 Tbs.)
* 2 Tbs. lime juice
Directions
1. Place all ingredients in medium bowl, and toss to combine. Serve immediately, or refrigerate up to 2 hours.
Nutritional Information
Per 1/4-CUP SERVING: Calories: 13, Protein: 1g, Total fat: 0g, Carbs: 3g, Cholesterol: 0mg, Sodium: 1mg, Fiber: 1g, Sugars: 2g
BAGS: Requested, Recycling of Same
As most of you will know, there are various share items which must be bagged even within your usual share bag. And frankly, we’re low on appropriate bags. Thus, we’re asking our shareholders to please bring in plastic bags that you might have at home. We are looking for both standard grocery-sized bags, and smaller plastic bags such as those used for produce in supermarkets, to keep news¬papers dry, etc. If at all possible, please help us by bringing them in pre-sorted as to size.
Also, please be aware (if you aren’t already) that your plastic share bags can be re-used the following week! Better yet, invest in a cloth “market bag” that can be used over and over again. We are in the process of investigating Spoutwood-themed practical items to offer for sale, including Market Bags -- stay tuned to this space! In the meantime, if you bring back your plastic ones, you’ll help us and Mother Earth alike. Many thanks, from us and the Home Planet.
Need your rubber bands? Fine… but if you don’t, we would be pleased if you could bring those (or any excess beyond your needs) back with you when you come. We’d be happy to reuse them to bundle your produce in the weeks to come.
As most of you will know, there are various share items which must be bagged even within your usual share bag. And frankly, we’re low on appropriate bags. Thus, we’re asking our shareholders to please bring in plastic bags that you might have at home. We are looking for both standard grocery-sized bags, and smaller plastic bags such as those used for produce in supermarkets, to keep news¬papers dry, etc. If at all possible, please help us by bringing them in pre-sorted as to size.
Also, please be aware (if you aren’t already) that your plastic share bags can be re-used the following week! Better yet, invest in a cloth “market bag” that can be used over and over again. We are in the process of investigating Spoutwood-themed practical items to offer for sale, including Market Bags -- stay tuned to this space! In the meantime, if you bring back your plastic ones, you’ll help us and Mother Earth alike. Many thanks, from us and the Home Planet.
Need your rubber bands? Fine… but if you don’t, we would be pleased if you could bring those (or any excess beyond your needs) back with you when you come. We’d be happy to reuse them to bundle your produce in the weeks to come.
Eggplant
Many thanks to my educational intern Maria “Rhie” Lantz for this week’s V.O.W.
The eggplant is a much maligned, misunderstood plant. The plant is native to India, and the East has been cultivating, consuming and using this plant medicinally since before recorded history. the Chinese mentioned it in an agricultural treatise by name in 544 AD. It also gained enough popularity in the Mideast to become the focus of a popular legend:
"A very old legend of Middle Eastern or Turkish origin tells about an Imam, a Moslem priest who marries a woman whose wealthy father earned his money as an olive oil merchant. As part of her dowry, she brought with her 12 jars of olive oil. For 12 nights the Imam's wife presented him with a dish of delicious eggplant cooked in olive oil, but on the thirteenth night there was no eggplant on his plate. Curious, he asked why. When she told him she had run out of olive oil, the Imam fainted. From that time on the stuffed eggplant dish made with onions, tomatoes, and olive oil became known as Imam Fainted or Imam Baldi or Imam Bayildi that means The Fainting Priest." (http://www.vegparadise.com/highestperch67.html)
However, since it is part of the nightshade family of fruit, along with tomatos, it was widely regarded as poisonous in Western culture until the 17th century. It was labelled a "bad egg" or "mad apple" in many parts of Europe. By the 19th Century the eggplant had been accepted as a delicious cooked vegetable. President Harding (in office from 1921-1923) was known to be fond of a West coast-style eggplant salad. The recipe, titled Harding's West Coast Salad, can be found below.
While the bitter taste can upset some stomachs, and nightshades are generally considered to aggravate arthritic conditions, consuming cooked, mature eggplant is perfectly safe for most people. Eggplant is effective in lowering high cholestoral, according to research from the Institute of Biology of Sao Paulo State University of Brazil. It contains folic acid, potassium and can help block the formation of free radicals. It is also considered useful by some in treating uternine tumors, reducing swelling, and treating frostbite in tea form. Eggplant and other nightshades are being studied by the National Cancer Institute to see if they are helpful in preventing tumors. One cup of eggplant contains 28 calories, three grams of salt and is virtually fat-free.
Cooking Tips:
To tone the natural bitterness of the eggplant, slice, salt and then rinse.
Eggplant is extremely versatile. it can be sauteed, grilled, charbroiled, chopped, diced, sliced, baked or battered. However, it is not recommended that it be eaten raw, as it may cause stomach upset. Eggplant can be cooked in oil, broth, wine, lemon juice, or vegetable juice.
Americans like to cut their eggplant into thick slices, dip them into a batter, and fry them in oil.
Slices of eggplant dipped in tempura batter and deep-fried until crisp is a familiar addition to the Japanese Tempura Plate.
Traditional preparation throughout the Middle East is to roast the whole eggplant over a gas flame or barbecue grill
Storage:
Handle gently to avoid bruising and store in a plastic bag in the fridge for 3-4 days before cooking.
Many thanks to my educational intern Maria “Rhie” Lantz for this week’s V.O.W.
The eggplant is a much maligned, misunderstood plant. The plant is native to India, and the East has been cultivating, consuming and using this plant medicinally since before recorded history. the Chinese mentioned it in an agricultural treatise by name in 544 AD. It also gained enough popularity in the Mideast to become the focus of a popular legend:
"A very old legend of Middle Eastern or Turkish origin tells about an Imam, a Moslem priest who marries a woman whose wealthy father earned his money as an olive oil merchant. As part of her dowry, she brought with her 12 jars of olive oil. For 12 nights the Imam's wife presented him with a dish of delicious eggplant cooked in olive oil, but on the thirteenth night there was no eggplant on his plate. Curious, he asked why. When she told him she had run out of olive oil, the Imam fainted. From that time on the stuffed eggplant dish made with onions, tomatoes, and olive oil became known as Imam Fainted or Imam Baldi or Imam Bayildi that means The Fainting Priest." (http://www.vegparadise.com/highestperch67.html)
However, since it is part of the nightshade family of fruit, along with tomatos, it was widely regarded as poisonous in Western culture until the 17th century. It was labelled a "bad egg" or "mad apple" in many parts of Europe. By the 19th Century the eggplant had been accepted as a delicious cooked vegetable. President Harding (in office from 1921-1923) was known to be fond of a West coast-style eggplant salad. The recipe, titled Harding's West Coast Salad, can be found below.
While the bitter taste can upset some stomachs, and nightshades are generally considered to aggravate arthritic conditions, consuming cooked, mature eggplant is perfectly safe for most people. Eggplant is effective in lowering high cholestoral, according to research from the Institute of Biology of Sao Paulo State University of Brazil. It contains folic acid, potassium and can help block the formation of free radicals. It is also considered useful by some in treating uternine tumors, reducing swelling, and treating frostbite in tea form. Eggplant and other nightshades are being studied by the National Cancer Institute to see if they are helpful in preventing tumors. One cup of eggplant contains 28 calories, three grams of salt and is virtually fat-free.
Cooking Tips:
To tone the natural bitterness of the eggplant, slice, salt and then rinse.
Eggplant is extremely versatile. it can be sauteed, grilled, charbroiled, chopped, diced, sliced, baked or battered. However, it is not recommended that it be eaten raw, as it may cause stomach upset. Eggplant can be cooked in oil, broth, wine, lemon juice, or vegetable juice.
Americans like to cut their eggplant into thick slices, dip them into a batter, and fry them in oil.
Slices of eggplant dipped in tempura batter and deep-fried until crisp is a familiar addition to the Japanese Tempura Plate.
Traditional preparation throughout the Middle East is to roast the whole eggplant over a gas flame or barbecue grill
Storage:
Handle gently to avoid bruising and store in a plastic bag in the fridge for 3-4 days before cooking.
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