Contributed by Angie Cleavland

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Ingredients

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Instructions

For those who like eggplant, you can thank Thomas Jefferson, who has been credited with the introduction of eggplant to North America. Originally, eggplants are from Asia. The varieties that we enjoy today, which are much less bitter than their predecessors, are the result of centuries of cultivation and crossbreeding.

The most important feature of eggplant is its ability to absorb liquid and retain flavour. When grilling, marinating, stuffing, roasting, or frying eggplant, be sure to add lots of spices and other flavours to take advantage of this ability. Spices that complement eggplant include basil, garlic, oregano, chile powder, thyme, and parsley.
Did you know that your eggplant is either male or female? Here’s how you can tell the difference: the male eggplant has a rounder, smoother base (blossom end). They also generally have fewer seeds. The female eggplant has a more indented base and has more seeds. The seeds of eggplant are often bitter, so the fewer, the better.

Other tricks to reduce the bitterness of eggplant include using a stainless steel knife rather than a carbon one. Also, after cutting eggplant, let it stand for a minimum of 15 minutes, then rinse, dry, and cook it to avoid bitterness.

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