EGGPLANT - KAJI - TERONG ~ all about vegetables

how to pick vegetables...................

Eventhough I know vegetables almost all my life, but sometimes, I always confused and curious how should I pick best. In my little tips below, I hope that it will help you to get the freshnest and best vegetables for your meals of the day.

Thursday, January 31, 2008


eggplant, sliced eggplant

Available all year; peak August and September.

Look for fim eggplants with smooth skin and a uniform color. Avoid those that are soft, shriveled or have cuts or scars. Usually, the smaller the eggplant is the sweeter and more tender it is. Eggplants bruise easily, Handle gently and store at room temperature up to 2 days. Or, refrigerate in a plastic bag up to 4 days. Use as soon as possible since eggplant becomes bitter with age.

Eggplant is thought to have originated in Southeast Asia and India, which is thin, tender and purple, about 3-4 in (8-10 cm) long. Use slender (Japanese) eggplants, not the bulbous variety – the seeds are too large and they need salting before they can be used.

COOKING TIME (for whole) :
- Steam : 15 to 30 minutes
- Microwave : 7 to 10 minutes
- Blanch : 10 to 15 minutes
- Boil : 10 to 15 minutes
- Other : bake 30 minutes at 400F (200F)

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