CHINESE EGGPLANT
Eggplants originated in tropical Asia but were later cultivated in India, then spread to the Middle East and were finally brought to the Spain and the south of Italy by Arab settlers.
They are members of the nightshade family, which is also related to the potato and tomato. A common misconception, most consider the eggplant to be a vegetable, but it is actually a fruit - a berry to be exact.
Chinese eggplants, or Asian eggplants are narrow and straight, with a slightly sweeter flesh than their robust, pear-shaped American relatives. Its color can range from solid dark purple to striated shades of purple.
With any eggplant, its important to choose a firm, smooth-skinned eggplant this is heavy for its size. The older they get, the more bitter they become. Plus they are extremely perishable, so it’s best to cook with them while they are fresh - within 2 days of purchase.
One of the best features of an eggplant are the countless ways in which one may prepare them, including frying, baking, and broiling, just to name a few. In this month’s recipe, we sauté them alongside the onion and garlic, but as a tasty alternative, you can thinly slice the eggplant and fry them in olive oil to achieve a crisp chip-like texture. Add them back into the sauce at the last minute before you garnish and serve.
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