Japanese Eggplant Selection Information | Nutritional Information | Tips & Trivia
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Use baked, roasted, sautéed, grilled and in stir-fry or casseroles.
Japanese eggplant is smaller and thinner than regular eggplant. Good quality product should be firm, dark-colored with smooth & shiny skin and relatively light for its size.
Avoid product that is soft, has blemishes, discolored marks or soft spots. Eggplant with wrinkled and dull colored skin indicates old product.
Always store eggplants in your refrigerator.
Handle as little as possible and only wash just prior to use.
In general, vegetables will not ripen further after harvest.
Originally an Oriental ornamental plant, eggplant got its name from yellow and white fruited varieties with egg-sized fruits. Eggplant were brought to America by Spaniards as "berengenas," meaning apples of love.
Ladies in the high society of China once made black dye from dark eggplant skins and used it to stain their teeth to a black luster, a fashionable cosmetic use.
In India and Medieval Europe, eggplant was credited with remarkable properties as a love potion. By the 16th Century, northern Europeans were calling eggplants, "mad apples" in the belief that consumption would cause insanity.
Basil has a pungent flavor and clove-like aroma. In general, herbs should be fresh looking, crisp and brightly-colored. Leaves will vary in color (...)
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