Yes they are. How does one go about cutting them up?!
Well, I was researching this on the internet (yes, this thing you are on right now) and I came across this fantastic aubergine fact that I just couldn’t let pass by without sharing. It is fascinating - really! And you think I am joking… Anyway, here we go:
“The eggplant, or aubergine, may be such a dark purple that it appears almost black, or it may be as white as an egg. It may be almost violet or even green. Some eggplant are even a varigated blend of many colors. Whatever color your eggplant is, it still makes for a good meal.”
[source : a la carte]
There are many things you can make with eggplants; the best being roasted eggplant dip.
Roast them whole in a hot oven until skin is almost charred. Scoop out the lovely insides and mix them with tahini paste, olive oil, salt, pepper and lemon juice. Serve with pita bread.
yummmmmm….
Here in the States, Eggplants are cut cross-wise, and usually served as Eggplant Parmesan. Personally, I’ve never cooked an eggplant…. and since I live some distance from the local Fire Station, I refrain from cooking a great deal without supervision.
Venting, you are a kitchen wizard, I swear. Do you moonlight as a chef? I will have to queue your recipes up!!
a really good thing eggplant is good in is curries or pokera a east indian fried mix of spinich, onions ,potatos, eggplant, corriander leaves etc. it is made into a batter and dropped in hot oil till golden brown.MMMM