Fabulous Fall Food: Eggplant Eggplant is a shiny purple vegetable popular in Italian, Middle Eastern, and Asian cuisines. Eggplant has a mild flavor and "meaty" texture that lends itself well to a variety of dishes and cooking techniques. Eggplant is available all year, hitting its peak from July to October. Here are a few tips for buying, storing, and eating eggplant, which is fine for all Phases of the South Beach Diet. Buying: Look for eggplant that is firm, heavy, and smooth. A ripe eggplant should be free of bruises or cuts. Eggplant comes in a variety of sizes, shapes, and colors, but the most common variety is the large purple type. Storing: Eggplant should be kept in a cool, dry place and used within a day or two of purchasing. It*s not necessary to refrigerate it if you*ll be eating it right away, though you can store it in the refrigerator for up to four days (as long as you wrap it tightly with plastic wrap). Eating: The flesh of eggplant changes color when exposed to air, so avoid cutting it until you*re ready to cook. Eggplant can be added to soups, stews, dips, or tomato sauces. It can also be cooked on the grill with a little extra-virgin olive oil and herbs. Roasted eggplant is also delicious in sandwiches (beginning in Phase 2).
I'm in my own little world, but thats ok everybody knows me here Angelique --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
