Tuesday, April 30, 2013

Different Ways in Cooking Eggplant

As a vegetable, eggplant does not necessarily have the best reputation. But this is not due to the eggplant itself, this is because of the way it is frequently prepared. Breaded and fried, then layered with greasy cheese, eggplant suddenly becomes a caloric nightmare. Eggplant itself is not high in calories, however. It is actually made up of 92% water and therefore contains only about 14 calories per half cup on its own. It is also a good source of fiber, calcium, and potassium. So eggplant is a great choice to include on your dinner plate, and there are many healthy and deliciousways to prepare it.

First, before preparing your eggplant dish(chez bruno lorgues), take care to select your desired type of eggplant. At your local grocery store or farmers' market, you may find Japanese White Eggs, which are small and white; Thai eggplants, which are a small green variety of Kermit eggplant; and Black Beauty eggplants, which are the large, glossy and dark purple variety that we most commonly see today. As with all vegetables, I highly recommend growing your own, since this is the best way to insure that they are healthy, fresh, and free of chemical pesticides and herbicides. The variety that I have grown successfully and enjoy most is an Italian heirloom variety called the Rosa Bianca eggplant. Whereas Black Beauty eggplants sometimes tend to have bitter flesh, the Rosa Bianca has a mild flavor that is not bitter, and a very nice meaty flesh. It works well as a meat substitute in vegetarian dishes, and is excellent in the following recipes.
Eggplant Parmesan

In traditional eggplant parmesan, the eggplant is fried, which fills it with grease and negates its traditional value. Instead of frying the eggplant, try broiling it. Cut the eggplant into ½ inch slices, coat them with breadcrumbs, spray the slices with cooking spray, then broil them in the oven for 5minutes on each side. Serve the eggplant slices with marinara sauce and a slice of low-fat mozzarella cheese on top.

Grilled Eggplant

Eggplant makes a great addition to shish kebabs when cut into chunks. You can also place ½ inch slices directly on the grill rack. Brush on a little bit of olive oil to keep them from sticking, season them with salt and pepper, and grill them over direct heat until they are tender. It should only take about 3 minutes or so per side. These eggplant slices are excellent on top of couscous, or on a sandwich with Focaccia bread, goat cheese, and some fresh tomato and spinach.

Charlotte of sea bream in eggplants


4 mackerels
1 onion
1 carrot
20 g of butter
25 cl of white wine
50 cl of water
20 cl of vinegar of hard cider


Begin by raising the nets of mackerels of the 2 sides. Ebarbez lightly sides. Now, make swimming, that is to say the bouillon which is going to serve for poaching mackerels. Pick onions, then carrots (with a canneleur), give them a small decor. Put a little butter to be melted, incorporate onions and carrots, add a little salt. At the end of 2 - 3 minutes, incorporate the white wine, cook some minutes, then incorporate water (a half a litre) and cook during 10-15 minutes. During this time, put the mackerel in a spread with butter dish of baking. If mackerels are a bit big, cut again them in 2, before putting them in the dish. Dispose it in the dish, separated well, salt it and add pepper. Clean off. Pour very hot swimming over, by hitting in a light boiling, pour the vinegar of hard cider, over for made brew. Leave another 2 - 3 minutes of baking. Decorate with the dill. It is a dish which must be served lukewarm.

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