If
you are familiar with Italian, Indian, and vegetarian cuisine, you may have
enjoyed dishes with eggplant.
The name may be rather misleading (it's neither an egg nor a plant), but when
you think about it, the common name for the Solanum Melogena makes perfect sense.
The
eggplant is part of the nightshade family in the plant kingdom, a distant
cousin to the tomato
and potato. It is egg-shaped and may be colored a rich black-purple or
white, and has a thick skin. Commonly referred to as a vegetable, the eggplant
is actually a fruit, and may grow anywhere from two inches to a foot in length.
Eggplants are indigenous to Asia and the Amazon Rainforest, as well as other
parts of the world.
Are there side effects to taking eggplant as a supplement?
Recent
research indicates no known side effects to eggplant extract. However, if you
are prone to food allergies you may want to consult with a doctor before taking
such a supplement.
Where can I buy eggplant extract?
Enter
eggplant into Internet search and you are bound to find thousands of relative
sites - recipes, supplement info and even eggplant juice. When you shop for
Eggplant supplements, however, make sure you are getting the purest extracts of
eggplant available, directly from the Amazon Rainforest. Then you can enjoy the
benefits of this amazing food every day.
Recipe:
(Charlotte of
crayfishes in eggplants)
Ingredients:
2,5
kg of crayfishes
2
kg of cool tomatoes
1
kg of eggplants
3
dl of oil of olive
1
bunch of basil
150
g of brunoise (onion and scallion)
1
bouquet garni
1
l of aroma of fish
salt,
cayenne
3
dl of sauce Mornay
Method:
Shell
crayfishes and keep tails in carapace attempt it on the ice. Wipe Nantua:
Prepare 1 litre of sauce with the aroma of fish, chests and the pliers of
crayfishes, the brunoise of vegetables and about 1,5 kg of tomatoes. Cut
eggplants in washers, before frying them in the oil of olive, then put them
down on a linen, to absorb the surplus of oil. Poach the tails of crayfish
during some minutes. Hack the basil. Shell and cut the tails of crayfish.
Dispose them in lockets, with eggplants, in an individual mould (round mould of
about 10 cm), by sitting astride them, add the basil and a scoopful of sauce
reduced Nantua. 10 mn, to 220 degrees cross group to the oven about. Turn out
of the tin on a plate, glaze with a scoopful of sauce light Mornay, dispose a
cord of sauce Nantua around every room and brown. Decorate with the rest of
tomatoes cut in dices.
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