Bismillahi Rahmani Rahim

HOW TO EAT TO LIVE, BOOK TWO page 35

“YOUR BEST vegetables are: cauliflower, cabbages (not the green cabbages)… Some other vegetables we eat are as follows: brussels sprouts, asparagus, EGGPLANT, okra, squash and rhubarb.”

*You Can Read HOW TO EAT TO LIVE, BOOK TWO In Its Entirety Here.*

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As-Salaamu ‘Alaikum Beautiful and Beloved Black Sisters!

Although Eggplant is a dish that is not traditionally served in Black households, it is VERY delicious and also good for our health. There are many recipes for this exotic fruit that can be incorporated into our diets without too much inconvenience.

Now, you may have never cooked with Eggplant and may be a little intimidated when it comes to selecting an eggplant. I’ve bought them on several occasions and had to throw them away because they were discolored when I brought them home and cut into them. However, I’ve read that a little discoloration is okay. They are like apples.

But now, that I’ve read up on how to select an Eggplant, I shouldn’t have that problem anymore, In Sha Allah (If It Is The Will Of Allah). Now, when I researched how to select an Eggplant I was met with conflicting reports. However, I was fortunate enough to read the “rebuttals” to the claims first and then I got to the claim that like many plants, “eggplants can be male or female.” However, according to science, this is not true, because eggplants self-pollinate, meaning that  they have both MALE and FEMALE parts.

However, I continued my research and happened across a cook who was writing from experience and I rely more on and expert who speaks from experience than on one who speaks from experiments.

This is what she had to say. When choosing an eggplant, the males generally have fewer seeds than the females, and since the seeds give the eggplant a bitter taste, you want to choose a male.

Here is how you can tell the difference. Look at the bottom of the Eggplant. Female eggplants generally have wider, deep “navels” (pictured on the right) while males have round, smaller and shallower “navels”

You also want to look for Eggplants that have shiny, taut skin. If the skin is dull, it may be too ripe and will likely have developed more seeds.

This recipe is so simple and sounds delicious. I think I might try it covered in Parmesan cheese! 😉

Baked Eggplant: Melanzane al Forno

INGREDIENTS

3 medium eggplants, to yield about 3 pounds, stem removed, sliced lengthwise into 1/2-inch slices
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 bunch Italian parsley, finely chopped to yield 1/4 cup

DIRECTIONS
Preheat the oven to 500 degrees F.Place eggplant slices in a single layer on a lightly oiled baking sheet. Brush each slice with the olive oil. Stud each slice of eggplant with the sliced garlic, embedding the garlic as much as possible into the flesh of the eggplant. Season with salt and pepper and bake 20 to 25 minutes, until soft and golden brown. Remove from oven and allow to cool. When cool, sprinkle with parsley and serve.