News

Extra healthy: Prepare eggplant properly

Extra healthy: Prepare eggplant properly


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Aubergine doesn't taste bitter
Whether grilled, roasted, braised or steamed - the aubergine is ideal for the light summer kitchen. The vegetables have a neutral taste and only develop their own character with other ingredients. The French classic is a ratatouille with aubergine, zucchini, tomatoes, peppers, onions and garlic. The Greeks like to eat the fruit in moussaka, a bake with potatoes, tomatoes and minced meat. In the Orient, it is served in the form of puree or paste. The eggplant is a low-calorie vegetable because it consists of over 90 percent water. It also supplies folic acid, B vitamins and minerals such as potassium.

The eggplant, also called egg fruit or aubergine, is originally from India. Nowadays, the nightshade family grows worldwide in tropical and subtropical regions. In the Netherlands, Belgium and Spain, the fruits are grown in the greenhouse. In this country, the elongated, purple and shiny fruits are primarily known. However, African and Asian specialty shops also have white, pink, yellow, orange and white-purple striped eggplants in their range. The rather spongy flesh is cream-colored and contains numerous seeds, which do not interfere. The eggplant should not be consumed raw as it contains bitter substances and solanine. Solanine can cause gastrointestinal complaints and is largely destroyed during cooking.

The eggplant should not be consumed raw as it contains bitter substances and solanine. Solanine can cause gastrointestinal complaints and is largely destroyed during cooking.

If you want to prepare the eggplant solo, cut the raw fruit into slices or pens. A few dashes of lemon juice prevent the white meat from turning brown in the air. Now sprinkle with a little salt and let it steep for 30 minutes. In this way, unwanted bitter substances and excess water are removed, so that the fruit tastes better and is less saturated with fat when roasted. If the eggplant is cooked and combined with other vegetables as in ratatouille, this step is not necessary. There are now varieties that contain less bitter substances. It is best to inform yourself in the shop from the specialist staff.

The eggplant is commercially available all year round. The skin of the ripe fruit gives way slightly at the touch of a finger. The vegetables feel most comfortable at temperatures above 10 degrees Celsius, but should be consumed as soon as possible. Heike Kreutz, respectively

Author and source information



Video: How To Prepare Eggplant For Cooking (July 2022).


Comments:

  1. Eorlson

    Agree, very useful piece

  2. Molkis

    I consider, that you are not right. I am assured. I suggest it to discuss. Write to me in PM.

  3. Lisle

    In it something is. Clearly, I thank for the information.

  4. Abbud

    Many thanks for the help in this question.

  5. Fraynee

    Thanks, can I also help you with something?

  6. Cayle

    I consider, that you are not right. I can prove it. Write to me in PM, we will discuss.



Write a message