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Recipe & Guide - Eggplant
Sodium Free Also called: aubergine, batinjan, grinea squash Selection and Storage
Select fruits that are heavy for their size and do not store more than 2 days, wrapped in plastic in your refrigerator's vegetable crisper.
Have salty water or a lemon half handy to keep it from browning as you peel or cut up eggplant. Preparation and Eating Tips
Eggplant belongs to the nightshade family along with tomatoes and potatoes.
Many cooks advocate salting and draining its flesh for an hour before cooking to remove juice which may be bitter to some palates.
Because of that juice, eggplant is always thoroughly cooked before eating. Eggplant absorbs oil during cooking, which makes it attractive to those who love the flavor of olive oil and garlic, frequent additions to eggplant dishes.
The creamy but firm texture of eggplant flesh makes it interesting served hot or cold. Many eggplant dishes are better the next day, so it is a good choice to spread out the work for a dinner party.
Very low in calories, it is often used to replace meat in dishes such as lasagna (it must be well drained).
It is excellent with lamb and combines well with it in Mid-eastern casseroles. MICROWAVE STUFFED EGGPLANT
1 medium eggplant
1 medium onion, chopped
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced
1 teaspoon unsalted soft margarine
2 slices whole wheat bread crumbs
1 teaspoon paprika Cut eggplant in half and scoop out pulp. Save shells.
Finely chop eggplant pulp. Place chopped eggplant, onion, parsley, garlic, mushrooms and margarine in a casserole dish. Cover.
Microwave for 5-6 minutes on HIGH, stirring after 3 minutes.
Blend in one half of bread crumbs.
Divide filling evenly and stuff into the two shells.
Place 1/2 cup water in a 12" x 8" x 2" dish, add stuffed eggplant.
Cover and microwave for 5-7 minutes on HIGH. Rotate dish after 3 minutes.
Top with rest of bread crumbs and the paprika.
Microwave 1-2 minutes on HIGH. Makes 4 servings. Nutrient Analysis per serving:
Calories-104
Protein-4 g
Fat-1.96 g
Carbohydrates-21 g
Dietary Fibre-4.25 g
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Recipe & Guide - Eggplant
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