Stuffed Eggplant | Slimming Eats Recipes (2024)

FAQs

What meat pairs with eggplant? ›

Eggplant pairs well with various types of meat, such as ground beef, lamb, chicken, or even seafood like shrimp. The choice of meat depends on personal preference and the overall flavor profile you want to achieve in your dish.

Don't discount the eggplant! This underrated veggie turns downright succulent when cooked correctly and stuffed with ground beef and veggies—it's a hearty, comforting and a delight to the taste buds. Herbs and pecorino Romano cheese add extra flavor and the toasted breadcrumbs add a satisfying crunch!

"When you lay them on the tray to roast, make sure they're in a single layer and give them enough room to roast properly. Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly," says Covarrubias.

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

It's best to avoid other members of the nightshade family like potatoes, peppers, and tomatoes. Also, fennel and cilantro can be problematic when planted close to eggplants.

While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.

Bad eggplant looks wrinkly and dull-colored. Squishy texture and a rotten odor are other common signs of bad eggplant. Fresh eggplant lasts 2-3 days at room temperature, 5 days in the refrigerator, and 8-12 months in the freezer. Eggplant that turns brown after you slice it is okay to eat.

If you notice black seeds inside the eggplant when you cut it open, throw it away; it has been sitting around too long and will be bitter. Eggplant are naturally sweet when fresh, and do not need to be salted for a long time to remove bitterness.

The oil still left in the eggplant tissues contributes to the soft, buttery texture that's so appealing. Oil also carries the essence of added herbs and spices, so that eggplant dishes can become rich with the aromas and heady flavors of onions, peppers, anchovies, parsley, garlic, and lemon juice.

Why do Italians eat eggplant? ›

The eggplant reached Southern Italy by the 9th century CE. Arabs brought the fruits along with them as they expanded their territory into the region. Melanzane was consumed by fearless foodies in the Calabrian and Sicilian regions of Italy, although some people were initially wary of the funny egg-shaped produce.

Global Eggplant Consumption

With nearly X thousand tons, China became the world's leading eggplant consuming country, making up X% of global consumption.

Aside from its green top, the entire eggplant is edible: its purple skin, its white flesh, and the tiny seeds inside. Eggplant contains protein, fiber, and a wide range of vitamins and minerals as well as some antioxidants. Eggplant should be cooked before eating.

Eggplants are in peak season from July through October. One cup of cubed eggplant contains 20 calories, 3 grams of fiber, and 5 percent of your daily doses of both potassium and folate. It's rich in flavonoids like chlorogenic acid and caffeic acid which may help fight cancer and protect cells from damage.

Submerge the pieces in the salted water. Use an upside-down plate or pot lid to weigh down the eggplant so it is fully submerged in the water. Let the eggplant sit in the brine for at least 30 minutes and up to 1 hour. Drain the eggplant and pat it dry with a clean kitchen towel or layers of paper towels.

Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. The Terzo Piano chefs use this trick to prevent heavy aubergines: Before frying, soak the strips of eggplant in an ice water bath. They will absorb water and drop in temperature.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking.