Sunday, July 6, 2008

Solanum Melongena

Eggplant, a relative to the tomato and potato (aka aubergine = berenjena = brinjal = garden egg = egg apple = patlican = melongene = melanzane = Guinea squash) is a spongy, mild-tasting vegetable that's meaty yet low in calories. It's never eaten raw, but it can be baked, grilled, or sautéed. The best eggplants are firm and shiny with unbroken skin. Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants. To sex (no, not to have sex with) an eggplant, look at the indentation at bottom. If it's deep and shaped like a dash, it's a female. If it's shallow and round, it's a male. Wow! I bet you didn't know that! Smaller eggplants also tend to be less bitter. Don't store them for very long if you want them fresh. Chinese eggplant resembles a purple zucchini, with its long thin shape and purple color that may be streaked with white. So this photo is obviously that of the Chinese eggplants that are packed and ready for shipping. I don't eat these at all. I am a carnivore!

Girl or Boy or Both


Boise Diva said...

We grew some of these last year and they were good. A little less "egg-planty" than the usual variety, and no big thorns.

babooshka said...

I am used to green aubergines. Always wanted to try these really purple ones. Goergous image.