125. EGGPLANT belongs to the class of fruit vegetables, and is closely
related to the tomato in structure and composition. It grows rather
large in size, is covered with a smooth brownish-purple skin, and is
made up of material that is close and firm in texture and creamy white
in color. Because of the nature of its structure, eggplant would seem to
be high in food value, but, on the contrary, this vegetable has very
little. In this respect, it is about equal to cabbage and cauliflower
and slightly less than string beans.
126. Eggplant is found in the market from early summer until the
beginning of winter. Because it is protected by a heavy skin, it keeps
well and needs no special care in storage. The strong flavor of the
pulp is disagreeable to many persons. However, it has been found that
much of this flavor may be removed by soaking the eggplant in strong
salt water or by sprinkling it with salt after it has been sliced and
then allowing it to stand for some time. It may be prepared in a variety
of ways; so, if the members of the family care for it, the housewife
will find it of great assistance in planning and preparing meals.
127. SAUTED EGGPLANT.--The usual way of preparing eggplant is to cut it
into slices and then saute it. As the slices are dipped into beaten egg
and then into crumbs before sauteing, the food value of this vegetable
is increased and its flavor improved.
Peel the eggplant and then cut it into 1/4-inch slices. Sprinkle salt
over the slices and let them stand for 1 hour or more; then pour off the
juice that has collected. Beat an egg slightly, and to it add a few
tablespoonfuls of milk or water. Dip the slices of eggplant first into
the beaten egg and then into crumbs. When sufficiently coated, saute in
shallow fat, browning first on one side and then on the other.
Serve hot.
[Illustration: FIG. 16]
128. BAKED EGGPLANT.--An attractive dish can be made by removing the
contents from an eggplant, filling the cavity with a well-seasoned
stuffing, and then baking the stuffed eggplant. When an eggplant is
prepared in this way, it will appear as in Fig. 16.
BAKED EGGPLANT
(Sufficient to Serve Six)
1 medium-sized eggplant
2 c. dried bread crumbs
1/2 c. milk
2 tsp. salt
1/8 tsp. pepper
1 small onion, chopped
1 Tb. parsley
2 Tb. butter
Wash the eggplant and cook in boiling water for about 10 minutes. Remove
from the water, cut off the top, scoop out the contents, and chop it
into small pieces. With this finely chopped pulp, mix the bread crumbs,
milk, salt, pepper, onion, parsley, and melted butter. When the whole is
thoroughly blended, pack it into the shell of the eggplant and place in
the oven. Bake for about 30 minutes or until the stuffing is thoroughly
cooked and the top is brown. Serve hot.
129. SCALLOPED EGGPLANT.--If it is desired to increase the food value of
eggplant and improve its flavor too, this vegetable should be scalloped.
The accompanying recipe carefully followed will produce a most
appetizing dish.
SCALLOPED EGGPLANT
(Sufficient to Serve Six)
1 medium-sized eggplant
1 c. dried crumbs
2 Tb. butter
2 tsp. salt
1/8 tsp. pepper
1-1/2 c. milk
Peel the eggplant and cut it into 1/2-inch pieces. Put into a saucepan,
cover with boiling salted water, cook until tender, and then drain.
Grease a baking dish, spread 1/4 cupful of crumbs on the bottom, and add
one-half of the eggplant. Dot with butter and then sprinkle with salt
and pepper. Add another 1/4 cupful of crumbs and the remaining eggplant,
dot again with butter, and sprinkle with salt and pepper. Pour the milk
over the whole and sprinkle the remaining 1/2 cupful of crumbs on the
top. Place in the oven and bake for 1/2 hour or more. Serve hot.