Brinjal/aubergine/eggplant facts

July 14, 2009 RENU

  1. Varieties- fat & shiny ones, small elongated dark purple Japanese, pale lavender Chinese ones.
  2. Buying- shd be firm & shiny so seeds inside are still small & flesh will not have accumulated the bitter phenolic compounds as in overripe & puckered ones.
  3. Storage- Once harvested, don’t stay long in friz b’cos of their tropical origins. Use as soon as possible.
  4. If worried that they might be bitter, salt pcs liberally & let drain 1hr to trigger osmosis, which draws out excess moisture & bitterness along with it. Then wrap in paper towel & press to collapse air cells & remove more h2o, so absorbs less oil.
  5. When heated, brinjal tissues collapse quickly due to their higher moisture content & also pectin rapidly changes form, so cells r no longer held tightly together.
  6. When fried, their spongy texture absorbs lot of oil. As air pockets collapse, some of the oil is released & oil still left in its tissues contributes to the soft, buttery texture that’s so appealing. Oil also carries the essence of added herbs & spices, onion, peppers, anchovies, parsley, garlic & lemon juice.
  7. If want to cut down on oil, roast/bake/grill them.
  8. It combines well with other late summer veggies.
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Entry Filed under: Kitchen science

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