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Eggplant: Date Added: 1 Apr 2012
Listed in: Vegetables To Try
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Thomas Jefferson introduced this vegetable to America. Most household serve it as eggplant parmesan or in the summer as a soup called Gazpacho. The skin of large eggplant can be bitter, buy small eggplant and it won’t need to be salted to draw out flavor and it can be cooked with the skin on. Eggplant contains fiber and potassium and very few calories.

Cooking Instructions

To prepare roasted eggplant: Cut lengthwise into 1/2 inch slices ( peel large eggplant), brush with olive oil or Italian dressing, and roast at 400 degrees for 12- 15 minutes turning once. It will become very soft, serve as a side dish.
Storage: look for eggplants that feel firm and heavy, they should not be dark or shriveled, when pressed the skin should bounce back with no indentation remaining. Eggplant is plentiful in the summer and can keep 3-4 days when refrigerated.

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