Fruity Eggplant, mistakenly cooked as a ‘vegetable’

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Eggplants are often restricted to currying, mashing-up with a bowl of cream or turning into a bowl of pasta or layers of souffle. An article in The Guardian points out that the natural flavor and aroma of eggplants is lost or made to lose by pairing them with ingredients that overpower the mild punch of aubergines.

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Facts provide that to get maximum flavor out of eggplants it has to be firm, bright in its white, green or purple color and just ripe. The article emphasizes on roasting, sauteing or pairing-up the eggplants with flavors that impart their flavor to it, by just supporting the strong flavor of eggplants. The assortment that claims to go well is listed to be pepper, garlic, cherry tomatoes, thyme, mint, feta cheese and red wine vinegar.

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There can be lots of pairing to enhance the flavor of eggplants, as a main dish, side dish or as an appetizer, but the article emphasizes on the careful usage of the ingredients. Chefs most often do not go for the best with the often-misunderstood eggplant fruit, cooking it like a vegetable. Often the pry on bitter eggplants spoils the fun of cooking them or excessive salting drives out natural juices of eggplants.

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It is high time that eggplant is cooked like eggplants, with minimal flavors, on a low temperature and preferably baked, stir-fried or sauteed. The true way of preparation of this flexible vegetable is until now reserved by Greeks and Middle Eastern chefs, but American chefs and diners should give-up the idea of decking-up eggplants with wild flavors and cease to relegate its strength in gooey, creamy, saucy or spicy casseroles.

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