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how can I keep eggplant from turning brown and what about those seeds??
hi there, I've been using eggplant in chicken and veggie soup and I also take chicken and other veggies to work. The eggplants look brown and there are soo many seeds floating around my soup, and do I leave the skin on?
what can I do? any recipie ideas?
Fri. Sep 8, 12:29pm
Here's an eggplant recipe I use (below). I use that method to prepare eggplant for many of my dishes and the skin is fine to stay on if preparing it that way.
If you're using solid chunks, lemon juice can help retain the colour.
As for the seeds, try to pick an eggplant that is not too big (fairly squat and fat, but not huuuugely fat). The seeds will be barely noticeable then.
Friday, September 08, 2006, 12:38 PM
Also re seeds, some of the small varieties (chinese eggplant, white eggplants, pea aubergines) have seeds that are barely noticeable. And they taste so much better than the big huge ones, too!
Friday, September 08, 2006, 1:00 PM
There's a product called Fruit Fresh (absorbic acid) that you can sprinkle on to keep it from turning brown - it's essentially what's in lemon juice, just in a convenient powdered form and a bit more concentrated. Don't have any suggestions for the seeds except to second the advice on buying the smaller varities found in ethnic stores. They really can be quite tastier and I like them because then I don't have to store or throw away a bunch of leftover eggplant if I don't feel like eating an entire big one.
Friday, September 08, 2006, 6:06 PM
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