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Taking on the Eggplant


Eggplant.jpgI know many of us are not enticed by the eggplant, but it can be a very delicious and interesting veggie.  The eggplant is a species of Solanum native to southern India & Sri Lanka.  It is an annual plant that produces large purple or white ovoids, not the Metamorphosis kind.

Eggplants have been cultivated in southern and eastern Asia since prehistory, but it appears as if the vegetable has only become known to the Western world for less than 1,500 years.  The many names for eggplant in the Arabic & North African languages and the lack of Greek and Roman names, indicate that it was carried throughout the Mediterranean area by Arabs in the Middle Ages. 

The raw fruit of an eggplant is somewhat distasteful and begs to be cooked immediately.  After the eggplant has been cooked, it takes on a more suitable, flavorful & more tender texture.

Stay tuned for the ‘It’s Finally Friday Eggplant Parmigiana’.

Here’s the recipe.

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  1. [...] This one’s a doozie of a eggplant parmigiana recipe, so let’s get started. [...]

  2. jasmine says:

    this is some nastey stuff

  3. I love Eggplant! There are so many great recipes – you can marinate eggplant, fry it, roast it, include it to add flavor to many dishes…


  1. [...] This one’s a doozie of a eggplant parmigiana recipe, so let’s get started. [...]

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