"The Vegetable On The Main Stage"

There are many ways to prepare and cook this vegetable named eggplant. You can boil, braise, grill, saute, marinate, steam, stir-fry, bake or even stuff it.

What if you're bored with the eggplant parmesan recipe? Here's another way to prepare this summer plant.

Actually, the eggplant is considered a fruit. As far as plants go it is a berry, related to the potato and tomato.

These spices will enhance your vegetable ingredients to new heights at my spice sage. You may also find something you didn't plan on finding.

"India is a magical place for the food lovers and the speciality of Indian food is its spices and herbs." Go here

The eggplant comes in different varieties in length, flavors, and colors. Typically they are about 8 to 10 inches long and 4 inches around.

Here is a spicy eggplant recipe that you can serve along with a mild sausage or roasted lamb. The list of ingredients are, eggplant, brown Basmati rice, olive oil, onions, garlic, freshly grated ginger, paprika, cumin, coriander, turmeric, garam masala (Indian seasoning), cayenne pepper, tomato paste, and pepper.

Cook rice according to package directions. Set aside. Cut and score eggplant lengthwise. Brush both sides with olive oil. Bake at 400 degrees until tender. Remove and reduce heat to 350 degrees. Saute onions until soft. Add garlic and ginger and saute for approximately 2 minutes.

Add paprika, cumin, coriander, turmeric, garam masala, cayenne pepper, tomato paste, and pepper. Stir until combined. When eggplant is cool, gently scoop out pulp. Add rice to spicy mixture. Fill the eggplants with mixture and return to oven until heated through.

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You can try these slightly bitter mini eggplants that have a chewy outside texture and a slightly bitter interior. Saute these small nuggets in olive oil and then combined with a creamy green Thai curry, a flat noodle like fettuccine and some chopped Bok Choy. The heat from the curry and bitterness from the tiny vegetable make a delicious meal.

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." ~Charles Pierre Monselet, French author (1825-1888) Letters to Emily

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