There have virtually no calories about 20 calories in a cup of raw fruit. There's very little fat or carbohydrates but it has fair amount of fiber 2 grams in a cup. Use eggplants as soon as you can because the flesh turns bitter quickly, even when they are not overripe.
Some of the bitterness of older eggplant can be removed by slicing them and then liberally sprinkling the cut edges with salt. After about twenty minutes, rinse the eggplant well. There are as many variations on the reasons for using salt on eggplant as there are celebrity chefs. The main reason to use salt on eggplant is because they have a very high moisture content. When eggplant is broiled or cooked in a pan, it will usually steam and end up being mushy.
The solution is to draw the moisture out. By sprinkling salt on the eggplant, water is drawn to the surface. I have seen recommendations for using kosher salt. The only difference between kosher salt and regular table salt is the size of the granules.
Crystals of salt no matter what the size dissolve in the moisture on the surface of the eggplant and form a concentrated salt solution. The high concentration of salt then pulls moisture from inside the fruit. This small, round variety has a green and white exterior and a pale pink flesh, although they can also be purple.
How to use it: Thai eggplants are commonly used in curry dishes, such as Chicken, Tomato, and Eggplant Curry. The white eggplant is pretty much identical to a standard one, excluding its creamy skin.
They have the same texture, same taste, and same capabilities, all wrapped up in a different color. There are plenty of heirloom varieties, such as the casper and Raja. How to use it: You can cook a white eggplant just how you would with a graffiti or Italian eggplant. Try it in a dish that shows off its color, like Ratatouille Pizza. By Sarra Sedghi Updated July 15, Contact your Marketing Associate about adding eggplant to your next order.
For availability and ordering information on any of the specialty eggplants mentioned, please contact your marketing assoiate: some require special handling and can also be quite seasonal.
If you are not a customer, find out how to become one today! Article provided by Francy Deskin. Visit freshpoint. Place your orders online with ease at myfreshpoint.
Did you know you can receive real-time reliable delivery alerts on the day of your delivery? Activate and subscribe at FreshPoint. Download our app and take your produce management on the go. Place orders, review flyers, watch videos…all in one spot! Find out more details about our UBU program , and how we are shining a spotlight on food waste while making value and food safety a priority. Many varieties of eggplants usually have dark purple skin.
However, there are some species of eggplants with striped or pale purple skin. The flesh of eggplants usually takes a white or cream colour.
Eggplants also contain seeds. There are different varieties of eggplants. Globe eggplants are larger in size, darker in colour and take a teardrop shape. On the other hand, the Asian and Italian eggplant species are longer in shape and have relatively thin skin.
In addition, white eggplants are comparatively smaller in size but have thick skins. Eggplant flavour changes from one dish to another with its cooking method and the ingredients that flavour the dish.
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