Brinjal or Egg Plant |
- Selection :Look for a symmetrical eggplant with smooth, uniformly coloured skin. Tan patches, scars, or bruises indicate decay. Also avoid eggplants with wrinkled or flabby-looking skin. Oversized purple eggplants, usually over 6 inches in diameter, may be tough and bitter.
- Cooking :Brinjal absorbs more fat in cooking than any other vegetable. Try & use less oil when cooking them.
- Storage :Both cold and warm temperatures can damage eggplant. It is best to store eggplant uncut and unwashed in a plastic bag in the cooler section of the refrigerator. Do not force the eggplant into the crisper if it is too big, as this will bruise the vegetable. Eggplant may be blanched or steamed then frozen for up to 6 months.
No comments:
Post a Comment