Friday, 1 July 2011

Featured great food of the week Aubergine or Egg Plant in America.

The ancient ancestors of eggplant grew wild in India and were first cultivated in China in the 5th century B.C. Eggplant was introduced to Africa before the Middle Ages and then into Italy, the country with which it has long been associated, in the 14th century. It subsequently spread throughout Europe and the Middle East and, centuries later, was brought to the Western Hemisphere by European explorers. Today, Italy, Turkey, Egypt, China and Japan are the leading growers of eggplant.







I use Aubergine to make lowcarb lasagne. Instead of using pasta cut full length about 3mm thick and layer with the usual ingredients. If I get time tomorrow I will make this meal and post a full recipe with a photograph.


Eddie
at

3 comments:

  1. Anonymous1 July 2011 at 19:14

    Try this: cut aubergine into thick slices, sprinkle both sides with salt, leave to stand for 30mins, this will allow the bitter juices to run out.
    Then rinse and squeeze out excessive moisture, dip the slices into beaten egg and then into a mix of ground almonds and grated parmesan, melt a mix of olive oil and butter in a pan and fry the slices on medium heat till golden on boths sides.
    Serve with whatever you like, meats, fish, sausages, eat with homemade mayo for the fat kick!
    Enjoy. be healthy!

    ReplyDelete
  2. Anonymous2 July 2011 at 12:19

    Interesting this also uses parmesan and almonds, but an excellent menu suggestion.

    I couldn't believe that aubergines had been around so long.

    Mary P

    ReplyDelete
  3. Anonymous6 July 2011 at 22:39

    Yes, you can use aubergine as a pasta substitute in recipes. I think the secret with cooking is never be afraid to invent or try out an idea, but, keep it low carb of course!.

    ReplyDelete

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The best of health to you and yours.

Eddie