Eggplant (Aubergine)
Eggplants are used in cuisines throughout the world, from European to African, Middle East, SE Asia and Japan. They originally from India, and appeared in the Middle East in the 7th and 8th centuries. There are literally thousands of ways of cooking this vegetable across SE Asia, India, Japan, the Middle East and the Mediterranean countries. It is a vegetable that I would choose to take with me to a desert island.
The large purple-black globe eggplant is common in the West.
In SE Asia, the tiny hard pea eggplant and the round green and/or white eggplant about 2.5 cm in diameter, are quite different to the purple variety. Their small size and hardness make them good ingredients for boiled dishes, like Thai, Indian and Laotian curries in which they remain al dente. Pea eggplants aka Turkey Berries can be a little bitter in flavour. They are also dried in India, for use in dishes such as various lentil-based ones. Small, long ladyfinger eggplants are also popular.
The best place to look for these is in Asian and Indian grocery stores.
"When frying an aubergine be gentle. Ask its permission first, then thank the Lord." -- Armenian Saying.
#food #Vegetarian #FoodInfo #WhatIs
Ganga /
npub1em…fwnhu
2024-08-16 23:46:56
Author Public Key
npub1emv6fj4lzk3ky6mxvqceej7350fka5lw4nlvgqf30dzkezhcqlmsgfwnhuPublished at
2024-08-16 23:46:56Event JSON
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"content": "Eggplant (Aubergine)\n\nEggplants are used in cuisines throughout the world, from European to African, Middle East, SE Asia and Japan. They originally from India, and appeared in the Middle East in the 7th and 8th centuries. There are literally thousands of ways of cooking this vegetable across SE Asia, India, Japan, the Middle East and the Mediterranean countries. It is a vegetable that I would choose to take with me to a desert island.\n\nThe large purple-black globe eggplant is common in the West. \n\nIn SE Asia, the tiny hard pea eggplant and the round green and/or white eggplant about 2.5 cm in diameter, are quite different to the purple variety. Their small size and hardness make them good ingredients for boiled dishes, like Thai, Indian and Laotian curries in which they remain al dente. Pea eggplants aka Turkey Berries can be a little bitter in flavour. They are also dried in India, for use in dishes such as various lentil-based ones. Small, long ladyfinger eggplants are also popular. \n\nThe best place to look for these is in Asian and Indian grocery stores.\n\n\"When frying an aubergine be gentle. Ask its permission first, then thank the Lord.\" -- Armenian Saying.\n\n#food #Vegetarian #FoodInfo #WhatIs",
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