Eggplant baba ganoush
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Leading organizations including NASA count on Eggplant Software. Person viewing a computer, with their hand touching the screen. Female in lab coat sitting at a computer, using Eggplant to test open EMR. Hand holding a credit card about to be inserted into a retail POS device. The Spruce Eats: What Is Eggplant? Eggplant, a vegetable in the nightshade family, tastes mild and sweet, with a slight bitterness. It is used in many cuisines and requires cooking.
Jess Kapadia is a food writer and editor with a decade of experience specializing in food and dining. They range from small globes about two inches in diameter to more oblong and tubular varietals 12 inches long or larger. The seeds of all eggplant varieties are edible, making it especially easy to cook. The most common varieties found in the United States are globe and Italian eggplant, which are teardrop-shaped varieties with glossy purplish-black skin and a thick stem cap. Japanese or Chinese eggplant is an elongated variety in a lavender to violet hue that has fewer seeds and thinner skins, and don’t need to be peeled. Red- or purple-striped varieties, known as rosa bianca or graffiti eggplant, have a similar shape but milder flavor than their dark purple counterparts. Their thin striated patterns will usually disappear during the cooking process.
Thanks to the popularity of farmers’ markets, heirloom varietals like fairytale, black beauty, little finger, and rosita eggplant can be found on farm-to-table and fine dining menus around the country. Some recipes for eggplant involve peeling off the fibrous outer skin, but several varieties have thin enough skin to not require this step. Typically, eggplant is sliced or chopped, though it’s also common to grill or stew it whole. Many preparations call for salting the eggplant’s flesh to draw out some of its moisture, allowing it to become softer and more absorbent before cooking. Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. Eggplant will absorb the flavor of whatever it’s cooked with. Wrinkled, loose skin is an indication of age, and the flesh of these eggplants may be more bitter.
Smaller eggplants have fewer seeds, thinner skin, and tend to be sweeter and more tender. When selecting an eggplant, press your finger lightly against the skin. If it leaves a light imprint, it is ripe. If there’s too much give, it’s too old and will be bitter. Eggplant’s silky texture is ideal for blending into dips and spreads, like baba ghanoush and moutabal. You can buy standard Italian eggplant — the large, oblong, purple-black variety — at most supermarkets in the refrigerated produce section.
Asian and international grocers carry a wider variety, particularly the thin-skinned elongated kinds, and farmers markets around the country will stock uncommon and heirloom eggplants. Eggplant grows well in outdoor home gardens during the summer months. Eggplant is quite perishable and will not store long. However, it is best to use them as soon as possible. Store in your refrigerator’s vegetable crisper for maximum shelf life. On this Wikipedia the language links are at the top of the page across from the article title.
Look up aubergine, brinjal, or eggplant in Wiktionary, the free dictionary. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. It was originally domesticated from the wild nightshade species thorn or bitter apple, S.
