More on Eggplants: Supplementing Hot Water Cornbread's Eggplant and Peppers show, 2016

On Tuesday, August 30, 2016, we dedicated the weekly Hot Water Cornbread radio show to eggplants and peppers. Here are notes from Ouita on what she shared on air. These are supplementary notes. Listen to the show here.

Eggplants are also known as Aubergine in Europe and Brinjal. First cultivated in China and India for about 1500 - 2000 years.

Eggplants are full of all kinds of nutrients, fiber and phenols- that help hunt down the free radicals in your body-

Tips for working with eggplant: Peel it, Salt it, press it when the eggplants are large. This decreases moisture, and increases flavor.

Roast large eggplants whole in the oven, cool and scoop out the pulp for a multitude of uses.

Smaller eggplants can be steamed and peeled for use or even boiled if you are in a pinch

One of my favoritie recipes for eggplants and peppers- my mom's Eggplant Caviar recipe. I am making this today.

Pam's Eggplant Caviar

1/2 cup really good olive oil,

2 eggplants- roasted in the oven til soft, then pulled from the skin and chopped

2 tbsp. chopped garlic

2 cups diced sweet peppers- I like to use an array of colors

1 1/2 cups of diced onion- or 1 large yellow onion, diced

2 cups peeled seeded and diced tomatoes

1/2 cup chopped fresh basil



Charred Eggplant over an open flame: Peel. Can be dressed Mediterranean style with lemon, olive oil, basil, roasted peppers, onions and garlic or Asian style with lime, fish sauce, toasted rice powder, shallot, cilantro, mint

My favorite way of cooking eggplant Parmesan: peel and press a large eggplant. Dust in flour and pan fry the slices in olive oil. Peel and slice a fresh tomato, pick some basil leaves, slice some fresh mozzarella, layer the sliced eggplant with the tomato, basil and mozz. Bake till tender.