CARBONDALE COMMUNITY FARMERS MARKET
  • Market Information
    • Hours and Location
    • Contact Us - Market Staff
    • Volunteer
    • Music
  • Market Events
  • Recipes
  • Vendor Information
  • Link Match
  • Market Sponsorship
  • Covid Information

Featured Produce: Eggplant!

7/21/2015

0 Comments

 
Picture
Eggplant come in a variety of shapes, sizes and colors, from traditional oblong purple, to long skinny white or green Asian eggplant. Though not commonly used in American cuisine, eggplant is popular throughout Europe, Asia, and Africa. Because it is less common, many novice, and even experienced cooks, struggle with the bitter flavors and spongy texture that eggplant can take on if not properly cooked. Below are some tips on how to tame the eggplant into delicious meals and some inspiration from abroad on how to prepare!

Nutrition fun facts: Eggplant is a good source of dietary fiber, vitamin B1, and copper (1). Eggplant is a member of the nightshade family along with tomatoes, peppers and potatoes. Some claim that nightshades cause inflammation and that reducing nightshade consumption can alleviate symptoms of arthritis and other inflammatory conditions.

Preparation tips: Eggplant can be baked, roasted, steamed or grilled. Eggplant is known to have a bitter flavor. To remove some of the bitterness, you can sweat the eggplant by cutting it into desired size and sprinkling with salt. Let salted eggplant sit for 10-30 minutes. This reduces the water content and allows the eggplant to more easily absorb flavors when cooking.

Storage tips: Eggplant should be stored uncut and unwashed in a loose plastic bag in the crisper drawer where it will last for a few days in the fridge. 

Recipe: Simple Indian Eggplant Curry

Ingredients:

•   Eggplant – 1 large or two small cubed, about 2 cups
•   Tomato – 1 large or two medium chopped fine- about 1 cup
•   Olive oil - 1 tablespoon
•   Onion - Sliced thin and long - 1/2 cup
•   Garlic- 2 cloves minced
•   Fresh ginger- 2 inch piece minced or grated
•   Hot pepper- 1 medium jalapeno, Serrano or other hot pepper
•   Coriander powder - 1 tablespoon
•   Cumin powder - 1 teaspoon
•   Turmeric powder - 1 teaspoon
•   Salt - 1 table spoon (add per taste)
•   Water - 1 cup (add additional per desired consistency)
•   Cilantro - 2 table spoons - finely chopped

 

Directions:

1.      To a thick bottomed pan on medium heat, add oil, onions and cook for 3-5 minutes until onions are translucent.

2.     Add in garlic, ginger and hot pepper sauté until fragrant. 1-3 minutes.

3.     While onion is cooking, combine all spices into small bowl and add to pan. Cook until fragrant, but not brunt. About 1 minute. 

4.     Add eggplant and stir until coated then add tomatoes and water. Stir until combined. Cook until the eggplant is soft.  This will take about 15 minutes.

5.     Stir in cilantro and serve warm over rice.

0 Comments



Leave a Reply.

    Subscribe to our mailing list

    * indicates required
    .. Ok

    Categories

    All
    Featured Produce
    Recipe
    Survey
    This Week At The Market!
    Updates

    Archives

    March 2022
    December 2021
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014

Proudly powered by Weebly