Plant histories
The history behind a number of crop plants.
Looking at where they originated, their domestication, the introduction of these crops to Europe, how European attitudes to them changed over the centuries and ultimately how our changing demands have influenced the plants themselves.
Use of the eggplant
Eggplant is cooked and eaten in a variety of ways; it can be marinated, stuffed, roasted, grilled, fried, or stewed. Well-known recipes include melanzane parmigiana in Italy, a delicious dip called Baba Ghanoush in the Middle East and Bangan ka Bhurta (Indian Eggplant). In Japan it is named in the top five most important vegetables and is eaten in many different ways.
Eggplants have a unique flavour and because of their sponge-like flesh they tend to absorb many flavours of the ingredients they are cooked with.
Some cooks believe that "salting" the eggplant prior to cooking helps to reduce the amount of oil it absorbs and removes any bitterness. Salting involves cutting the eggplant into slices, sprinkling them with salt and leaving for 20-30 minutes until beads of water form on the surface. The water is then wiped off and the eggplant is ready to be cooked. Many other cooks believe that salting is not necessary anymore because bitterness has been bred out of the fruit. Why not experiment and decide for yourself?
Salted eggplant.
