The ALl ENcompassing Eggplant

Nothing beats the versatile eggplant,Other than the tomato, it's one of the few veggies that can be roasted, baked and sauteed, along with a variety of other methods.One can be cut up for a variety of dishes from baba ganoush to ratatouille..Sliced and breaded versions were even called "poor man's oysters." If anything , they should be called the flexible veggie because of the many ways of cooking them.

It was the subject of Mark Bittman's The Flexitarian column in today's New York Times Dining section. Mr. Bittman gives us a cornucopia of different recipes, along with ways to cook them. It should never be peeled unless roasted and charred . Since its' flesh is highly absorbent, , Mr, Bittman recommends using a fragrant oil for frying or sauteing. Eggplants also come in different varieties as well, from the traditional deep purple bulb to the long thin lavender and green Chinese ones.

Mr Bittman also provides us with a good scope of recipes. The easiest , as well as being, the tastiest, is a charred one that leaves the meat , soft and custardy. This is mashed with garlic and you could serve It on rounds of warmed Italian bread. The Sicilians are big on eggplant., since it grows in copious amounts on their island. Try it as pasta alla Norma, eggplant in tomato sauce and finished with insalata ricotta. You can also use the long, narrow and sweeter tasting Chinese eggplant for caponata.Since it is also a Middle Eastern veggie, Mr Bittmans includes the Turkish Baingan Bharta where turmeric and cilantro is used for flavoring.

Eggplant is a veggie that can be made a variety of different way and styles.Try it as a creamy dip one night or as a hearty ingredient in a pasta. It will never bore.