Eggplant

I needed eggplants for my latest recipe endeavor. I bought three. Somewhere I read that "innie" bottoms are girls and "outties" are boys. Mine look like girls.

So many times I've come across recipes that say eggplant seeds are bitter (apparently due to nicotinoid alkaloids -- you know, like tobacco). Salting, apparently, was used traditionally to draw out the bitterness. I sliced mine and salted them, only to read on Wiki later that this is really not necessary for modern eggplant.

After about 20 minutes, the salt had collected water -- which seems very odd as eggplant slices feel dry to the touch.

Look at how much water is absorbed in paper towel placed over the salted eggplant.

I did this on both sides, sucking out lots of moisture.

Looking through my Larousse Gastronomique, I find this for a definition on eggplant, aka aubergine:

An elongated or rounded fruit with a smooth shiny purple skin covering a light firm flesh. A white variety also exists. The largest and oldest fruits contain more seeds.

Originating in India, the aubergine was cultivated in Italy by the 15th century. It spread to the south of France in the 17th century and was grown north of the Loire by the time of the Revolution. Today it is grown in southeastern and southwestern France from May to October. From October onwards it is imported from the West Indies, Israel, Senegal, and the Ivory Coast. It has a low energy value (30 Cal per 100 g, 4 oz) and is rich in potassium and calcium.

According to Wiki, in the US, the state of Georgia is the biggest producer. Not quite as exciting as the Larousse history of eggplant.

Larousse Gastronomique also provides these recipes:

• aubergine caviar
• aubergines a la creme
• aubergine salad
• aubergines au gratin a la toulousaine
• aubergine souffles
• sauteed aubergines
• stuffed aubergines
• stuffed aubergines a l'italienne

You think I should try them?

Eggplant, available in the produce section of Stater Bros. on sale for $1.50 each.

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