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In ratatouille, moussaka and many other recipes, eggplant is undeniably one of the star vegetables of summer. To choose it well, prefer those that are very firm and swollen, with smooth and shiny skin. It is also one of the lowest calorie vegetables, with an average of 18 calories per 100 grams. But be careful how you cook it, eggplant can become a real oil sponge. To preserve its nutritional qualities, favor steaming or baking, stewing.
If this vegetable is appreciated for its melting flesh, its skin is far from unanimous. Reputed to be indigestible and bitter, it can also be rubbery in the mouth. We might therefore be tempted to withdraw it. But that would be a shame, because the skin is the part of the vegetable that concentrates the most benefits, with a high concentration of antioxidants.
However, it should never be eaten raw. As with potatoes, eggplant contains solanine, a substance that can be toxic in high doses. The problem disappears with cooking. To make sure the eggplant is well cooked, just stick a fork in several places in the flesh. If it’s tender, it’s ready.
Eggplant leaves are poisonous, as are tomato leaves. When handled with the hands, a small dust is deposited. Chef Yves Camdeborde advises to wash them well, to remove the stem, and after that, not to forget one thing: to wash your hands well, because the bitterness settles on the hands and is transmitted very easily.
2023-07-06 10:30:31
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