How to Select and Store Eggplant
A member of the night-shade family, eggplant is a veggie related to the tomato and potato. This berry, the eggplant, is a fruit and is native to India. The common variety is know by many names depending in what region of the world you live. Aubergine, Brinjal, and Garden Egg are just a few of the names referring to an eggplant.
Selection
It's been my experience that eggplant with a shiny smooth exterior are the best. At all costs avoid any eggplant with blemishes, soft spots or mold around the stem area. A vast variety of colors and shapes can be found at ethnic markets. Size, color and variety choices will provide different flavors, so give them all a try with assorted recipes.
Shopping Tips
Try to find heavy eggplant.
Just like other fruits, the heavier, the juicier, the fresher.
Select the deepest purple for the traditional eggplant.
Select shiny, firm, with no blemishes for all colors of eggplant.
Look for stem tops that are green... avoid dried, grey or moldy looking stems!
Find out when your market receives their weekly shipments and shop on that day.
Storage
I place my fresh eggplant in Debbie Meyer Green Bags or PEAKfresh® Bags as soon as I get home from the market. After squeezing out all the excess air, I clip the bag shut with a clothes pin and then refrigerate. I try to prepare the eggplant within 5 days after purchasing.
PEAKfresh® Produce Bags help to remove ethylene gas to prolong the life and freshness of produce. Since most fruits and vegetables release ethylene gas after harvest, exposure to the gas accelerates aging in fruits and vegetables.
PEAKfresh® Produce Bags breathe so that the damaging gases can escape and minimize moisture formation and inhibit bacterial growth. This means I SAVE $$$$!
In the past, I end up throwing away strawberries, blue berries or lettuces after a week, but these bags make the produce last two weeks---just as though I went to the store that week.
How to Use PeakFresh® Produce Bags
PeakFresh says to pre-cool warm fruit and vegetables in the refrigerator BEFORE storing in the bags.
Use a separate bag for each type of produce.
Produce should be fresh, dry and undamaged.
Expel as much air as possible from the bag and close using one of the enclosed twister ties or a clothespin and store the bag in the refrigerator.
Note: Wash and dry each bag thoroughly before re-use.
Bags may be re-used for up to 2 months.
Mushrooms, Bananas, Onions, Pumpkins
Storage of mushrooms and ripe bananas in PEAKfresh® Produce Bags for more than a few days is not recommended.
Do not store whole pumpkin or onions in PEAKfresh® Produce Bags.
Mushrooms should be stored in a paper bag and then into a PEAKfresh ® bag for added freshness.
Wash and dry bag thoroughly before re-use. Bags can be re-used for up to two months.
BUY Peak Fresh Re-Usable Produce Bags
Vegan Dinner
Crispy Baked Eggplant
Crispy fried eggplant is a favorite, but the calories from all the olive oil used in most recipes is not. I love crispy outsides with a moist interior like a french fry, so I’ve found a way to have my eggplant and crunchy exterior too! Adapt this recipe for all sorts of tasty recipes: Eggplant Parmesan, Eggplant Sandwiches, Eggplant Appetizers for a party.
Crispy Baked Eggplant Dinner: Steamed Green Beans, Garlic Bread, Mushroom Olive Sauce, Eggplant
Ingredients
2 large eggplants
1 10 ounce bag of organic bread crumbs
2 cups Bob’s Red Mill Organic Whole Wheat Pastry Flour
2 tablespoons Dijon mustard
2 cups organic soy milk, plain (I use Trader Joe's Brand, which is produce by Wildwood)
Tools
measuring cups and spoons
parchment paper
scissors
cutting board
sharp knife
peeler
whisk
2 baking dishes
3 dishes for dipping
Preparation
The Oven
Preheat the Cuisinart Pizza Oven to 400 degrees F.
Parchment Paper
Cut a piece of parchment paper the size of the Cuisinart Oven Pizza Stone and place on top of a cutting board that will fit into the opening of the oven.
Cut a piece of parchment paper the size of the Cuisinart Oven Pizza Stone and place on top of a cutting board that will fit into the opening of the oven.
The Eggplant
Depending on how you plan to serve the eggplant slices, you can peel or not peel the purple exterior.
Cut slices in 1/2 inch rounds or slabs depending on how you want the final presentation to look. Try both ways and then decide which you prefer.
The Dipping Liquid
In a bowl wide enough to submerge the eggplant slices, add the plain soy milk,
Dijon mustard and whisk together.
Whole Wheat Pastry Flour, Bread Crumbs, Dipping Sauce, and Eggplant Slices
The Coatings
In the two baking dishes, fill each with the whole wheat pastry flour and the bread crumbs.
Place the flour and bread crumb dishes side by side.
First Step in Coating: Flour the Eggplant
The Breading
Dip the egg plant slice into the whole wheat pastry flour.
Dip the floured slice into the dipping liquid.
Immediately place the wet slice into the bread crumbs and flip over to coat the other side.
Place the beautifully coated eggplant slice onto the parchment paper and repeat till all the slices are encrusted.
Cut the Eggplant Lengthwise for Steak-Size Slices
Olive Oil
Use an aerosol can of olive oil and spray the tops of each eggplant slice with a generous amount of olive oil.
Coated Eggplant Slices Sprayed with Olive Oil and Ready for Baking
Turn the coated eggplant slices over and repeat.
Bake
Slip the cutting board into the preheated Cuisinart Pizza Oven and gently shake the board to help the parchment paper and eggplants to slide onto the pizza stone.
By baking the eggplant slices directly on the pizza stone will ensure a crusty crunchy exterior with a moist interior.
Bake at 400 degrees F for 15-20 minutes.
Leftovers
Generally, I prepare two eggplants and save the second batch for another meal. When reheating, I place the eggplant rounds on the 400 pre-heated pizza stone for about 5 to 10 minutes.
Presentation
I prefer my Crispy Baked Eggplant with the sauce on the side so that it stays CRISPY. But feel free to slather the sauce all over the top, add vegan parmesan cheese, a veggie and some fine garlic bread.
These slices freeze and refrigerate well and can be re-baked to regain that crusty exterior again.
Eggplant Parmesan
Breaded eggplant slices can become Eggplant Parmesan by simply adding a bit of vegan mozzarella cheese to the top and broiling it for a few moments...
Add your favorite Italian sauce, salad, veggie and garlic bread.
Eggplant Sandwich
Creating a sandwich with leftover Crispy Baked Eggplant is a real treat and can be eaten hot or cold. Select your favorite bread, add vegan mayo, lettuce, tomato, vegan cheese, slice and EAT!
Japanese Eggplant, Long, Firm, Inexpensive at Ethnic Markets
Appetizer
In the summer, try the Japanese eggplants for a mini version to serve with a dipping sauce for an appetizer.
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