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 Other
names:
Aubergine
Nutrition:
Eggplant
is
very low in sodium, fat and cholesterol, and
contains substantial amounts of many essential
nutrients. One cup of cooked eggplant has only 28
calories, and it is an excellent source of both
soluble and insoluble dietary fiber. Nutrients
include potassium, manganese, copper, vitamins B1,
B3 and B6, folate, magnesium and tryptophan (an
essential amino acid).
Taste:
The
raw
fruit has a somewhat disagreeable taste, but, when
cooked, becomes tender and develops a rich, complex
flavour and firm texture. Salting and then rinsing the
sliced eggplant can also remove much of its
bitterness.
Uses:
Eggplant
is
typically baked or fried and is especially useful
culinarily owing to its ability to absorb great
amounts of cooking fats, allowing for very rich
dishes.
Substitutions:
Possibly
zucchini.
Storage:
Store
in
the refrigerator and try to use within 7 days.
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©
2011 www.evergoodfarm.com
Rhinelander,
WI
54501, USA
All
Rights
Reserved
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