Good Recipes from Friendly Eaters
Eggplants
agricultureguide.org
Eggplants are very perishable and care should be taken in their storage and handling. Place unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed. Wash before use. Eggplant can be enjoyed peeled or with the skin still intact.
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Eggplant Salad with Miso Ginger Dressing
about 4 months ago - No comments
1/3 cup rice vinegar 1 tablespoon miso* 1 tablespoon chopped fresh basil 2 teaspoons minced fresh ginger 1 large garlic clove, minced 1/4 teaspoon dried crushed red pepper 2/3 cup vegetable oil 1 large eggplant, sliced 1 tablespoon olive oil 8 cups mixed baby greens *Fermented soybean paste is sold at Asian markets, specialty food
Curried Eggplant with Chickpeas and Spinach
about 11 months ago - No comments
2 large garlic cloves, minced One 15-ounce can chickpeas, drained Kosher salt 1/4 cup finely julienned fresh ginger 2 teaspoons Madras curry powder Freshly ground pepper 1/2 cup vegetable oil One 5-ounce bag baby spinach 1 medium eggplant, cut into 3/4-inch pieces Warm naan and yogurt, for
Dish of the Week: Penne with Sausage, Eggplant, and Feta
about 1 year ago - No comments
4 1/2 cups cubed peeled eggplant 1/2 pound bulk pork breakfast sausage 4 garlic cloves, minced 2 tablespoons tomato paste 1 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1 can diced tomatoes, undrained 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta) 1/2 cup crumbled feta cheese 1/4 cup chopped fresh parsley Cook eggplant, sausage, and garlic in a large nonstick
Grilled Smoky Eggplant Salad
about 1 year ago - No comments
2 small eggplants, (about 1 pound total) 3/4 teaspoon salt, divided Olive oil cooking spray 1/4 cup extra-virgin olive oil 1 tablespoon sherry vinegar 1 small plum tomato, diced 1 small clove garlic, chopped 1 1/2 teaspoons smoked paprika 3 cups mixed baby salad greens 2 ounces Manchego cheese, cut into thin curls with a
Eggplant Linguine
about 1 year ago - No comments
1 pound linguine 2/3 cup olive oil, divided 2 small eggplant, cut into 1/2-inch chunks 3/4 tsp garlic powder 1/2 tsp dried oregano 3/4 tsp salt 1/2 tsp pepper 1 cup tomatoes, chopped 2 Tb fresh parsley, chopped In a large pot, cook the linguine as package directs; drain well. Place linguine in a large
Dish of the Week: Roasted Eggplant and Feta Sandwiches
about 1 year ago - 1 comment
1 medium eggplant, (about 1 pound) 1 tablespoon olive oil, divided 1 7-ounce jar roasted red peppers, rinsed and chopped Salt & freshly ground pepper, to taste 4 ounces feta cheese 2 teaspoons lemon juice 1 teaspoon dried oregano Pinch of crushed red pepper 1 round loaf whole-wheat country bread, (about 9 inches across) Preheat
Storage & Preparation: Sunburst Summer Squash, Eggplant, Yellow Peaches
about 1 year ago - No comments
Sunburst Summer Squash: Handle summer squash with care because they are damaged very easily. Store for up to four to five days in a perforated plastic bag in the refrigerator. Do not wash until ready to use. Eggplant is quite perishable and should be used within 3-4 days for best flavor and freshness. Handle with
about 1 year ago
I have eggplants growing still but they appear golden instead of deep purple. Do you know why this would be?
about 1 year ago
If they’re turning from gold to purple that means they’re either becoming over-ripe or have contracted a disease.
More info here: http://www.ehow.com/facts_6330591_fruit-eggplant-turning-yellow_.html