Do you have to peel Thai eggplant?
There is no need to peel the skin from Thai Eggplant as it will soften with cooking. Slicing, salting, soaking and draining, while necessary for reducing the bitterness in common eggplant , is not needed for Thai Eggplant . Simply slice and cook.
How does Thai eggplant taste?
Thai eggplants are crunchy and mild with a slightly bitter taste .
How do I prepare eggplant?
Preheat oven to 400°. Peel eggplant and cut into 1″ cubes. Place in colander and sprinkle with salt. Once eggplant is drained, rinse, dry, and place on baking sheet. Toss with olive oil and roast 20 to 25 minutes, tossing halfway through, until eggplant is golden and tender. Season with salt and pepper and serve.
How do you cook eggplant so it’s not spongy?
One of the best ways to prepare eggplant is by heating the eggplant as a whole. This may take a little longer than slices, but it gives a very creamy, smooth texture. By keeping the eggplant whole no moisture is lost, so it doesn’t dry out.
Why is eggplant not good for you?
Eggplants are part of the nightshade family. Nightshades contain alkaloids, including solanine, which can be toxic. Solanine protects these plants while they are still developing. Eating the leaves or tubers of these plants can lead to symptoms such as burning in the throat, nausea and vomiting, and heart arrhythmias.
Is Thai eggplant good for you?
Eggplant is a high-fiber, low-calorie food that is rich in nutrients and comes with many potential health benefits . From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet.
Can Eggplant be poisonous?
False, raw eggplants are not poisonous . However, the leaves and flowers of the plant can be toxic . Plants in the nightshade family — which includes eggplants , potatoes, peppers, tomatoes and tomatillos — contain an alkaloid called solanine, which in very large doses can be poisonous .
Why is eggplant good for you?
Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.
What are baby eggplants called?
Indian Eggplant Also called baby eggplant , this variety is small and squat with a dark reddish-purple color.
Do I need to soak eggplant before cooking?
Soak eggplant slices or cubes in milk for about 30 minutes before cooking . The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.
What is the best way to eat eggplant?
Top 10 Ways to Enjoy Eggplants Yes, You Can Curry It! Cut eggplant into cubes and add to your favorite curry sauce and simmer until tender. Stir-Fry. Baba Ganoush. Roast, Peel and Serve over Pasta. Eggplant Pizza! Bread, Bake and Serve. A New Kind of Kebob. Appetizing Appetizers?
Do I need to salt eggplant before frying?
No need to salt first. Most recipes for eggplant insist you salt it before cooking. If you’re cooking it in some other way — roasting , grilling, steaming — salting has no effect. And when you are salting eggplant for frying , it takes a lot more than just a quick sprinkle and rinse.
When should you not eat eggplant?
The bottom line, if the level of inflammation in the body is low, one can enjoy eggplant and nightshades in moderation. But if you suffer from any chronic inflammatory conditions you might consider limiting your consumption of eggplant until the causes of inflammation resolved.
How do you tell if an eggplant is cooked?
You can really tell when an eggplant is past its prime when you slice into it, which is of course too late. In ripe eggplants the seed clusters are taupe-colored, and in over-mature eggplants , they’re darker.
Why is eggplant chewy?
5 Answers. You need a minimum cooking time and water for it to be cooked thoroughly. You mentioned that once they turned out tough and chewy : then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked.