Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Thursday, June 27, 2013

EGGPLANT: the most versatile vegetable in the kitchen.

Fresh-picked Italian eggplants

     One of my favorite vegetables, eggplant fresh-picked from the garden is a special part of our summer menus.  This meaty vegetable is so versatile – it can be sautéed, fried, baked, and grilled.  It's often used as a main meal, a side dish, or pickled.  Aside from its great taste it has many health benefits

     Eggplant comes in a range of colors and shapes. The large, kidney-shaped purple eggplant is the most common variety. 



Eggplant lasagna

As a side dish 

We grow the round Italian variety. Their seeds are much less prominent, making them ideal for stuffing and pickling.

Stuffed Italian eggplants

Some people object to eggplant’s skin.  Actually, the skin of purple eggplants contains its most valuable nutrient.  Choose the purple varieties when you shop, and leave the skin on.