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.
(Charlotte of crayfishes in eggplants)
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
3 dl of sauce Mornay
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.