Eggplant 
History: Eggplant is a delicate perennial but almost always treated as an annual. This vegetable is native to India. The first known written record of the plant is found in Q� m�n y�o sh�, an ancient Chinese agricultural treatise completed in 544. The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. Our state of Georgia produces more eggplant than any other in the U.S. Nutritional Benefit: Great source of potassium. Helps to block free radicals and lower cholesterol. Storage: Raw eggplant are best stored above 50F. They bruise easily so be careful handling them. They are best consumed within a day or two of receiving. Preparation: Wash. Trim top and skin if desired. Saute: in several tablespoons of butter/oil and sauteed 8-10 minutes. Fried: Example would be eggplant parm. Need something besides the tomato sauce? Try coconut curry sauce. Roasted: Rub with olive oil. Use knife to make slits for garlic cloves. Roast for 20 mins on 350+ Serving Suggestions: Not typically eaten raw. Roasted, sauteed, or fried. Recipe: Fried Eggplant [Coconut Curry version] Ingredients:
- Rice - Eggplant
- Garlic - Peppers - Salt and pepper
- Herbs
- Breadcrumbs - Eggs - Premade curry sauce or - Coconut Milk - Curry spices - Sugar - Hot peppers Steps:
1) I prepare garlic and peppers to make rice with peppers. Sautee garlic and peppers. Add rice. Add liquid to cook rice. Add herbs if desired. Don't forget salt and pepper. 2) Wash eggplant and slice into desired shapes for frying. 3) Dip eggplant into eggs. [I prefer to lightly beaten eggs with a touch of milk] Then dip eggplant into breadcrumbs. 4) Fry on stove or in deep fryer. 5) Top with pre-made or homeade coconut curry sauce. 6) Place rice on dish with eggplant on top. Pour coconut curry sauce on top.
I assume some basic cooking knowledge and desire to get creative in the kitchen. We fry eggplant in a deep fryer using coconut oil instead and frying oil. It gives the eggplant a sweet flavor.
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