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15 Mostly Easy Aubergine Recipes
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The Aubergine is an exciting vegetable capable of being adapted to any dish and most tastes. Egg plant is the common name in Europe, U.S.A., Australia and Canada but "aubergine" is very English. In Asia it is known as a "brinjal" and it has other names in the middle east and Arab countries. It is suitable for salads, stir fries, curries, baked dishes and stewing. It can be hot and spicy or bland and comforting. It is not a necessity in any diet and can therefore be enjoyed as a luxury just for its taste and texture.
Author
Elizabeth Harris
Elizabeth Harris is an experienced home cook who has travelled widely and picked up many recipes from all over the world. She happily cooks for the family, friends and other guests. Elizabeth is always interested in learning new ways to cook all ingredients but is also pleased to cook old favorites on request.
Read more from Elizabeth Harris
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15 Mostly Easy Aubergine Recipes - Elizabeth Harris
15 MOSTLY EASY AUBERGINE RECIPES
By
Elizabeth Harris
SmashWords Edition
All Rights Reserved © 2015 Elizabeth Harris
Introduction
Aubergine is the very English name for the vegetable known in the U.S.A., Canada and Australia as the eggplant
. It is related to both the tomato and the potato although it is species of nightshade.
The plant has coarse leaves and white to light purple flowers with yellow stamens. The fruit is usually a deep purple color with a spiny stem. The texture of the white flesh is meaty and it contains many soft seeds. On being cut the flesh rapidly turns brown. It is classified botanically as a berry and although edible it has a bitter taste because it is also related to the tobacco plant and contains nicotine. The bitterness can be drawn from it by liberally sprinkling the flesh with salt.
The fruit can be large and egg shaped or
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