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www.reference.com/article/make-good-eggplant-7f7226cbe7957e43

When cooking eggplant, first peel the tough skin off in a striped fashion, leaving strips of skin behind to hold the flesh together when cooking. An eggplant should be appropriately salted before cooking to remove the bitter juices and collapse any air pockets.

www.reference.com/article/eggplant-good-48856cb9587151c6

Eggplant has several health benefits and is good for human consumption. It is a fat-free, high-fiber vegetable that contains antioxidants and nutrients that help with metabolism and brain health.

www.reference.com/article/plant-eggplants-e60f0eb14e7b7090

Start planting eggplant seeds indoors, and plant them outdoors in a sunny outdoor spot once outside temperatures have warmed to at least 70 degrees Fahrenheit. Add compost to the soil after tilling it.

www.reference.com/article/grow-eggplant-bffc08c5d05a843a

To grow an eggplant, start the seeds indoors, transplant the seedlings to a sunny location, pinch off the terminal growing points, water and fertilize the plants, stake the plants and pinch off buds. You need containers with potting soil, a trowel, seeds, stakes, water ...

www.reference.com/article/make-fried-eggplant-48f2dfc25902cb2e

To make fried eggplant, use the following ingredients: one-half cup of all-purpose flour or cornstarch, three lightly beaten eggs, 2 cups of bread crumbs, half a teaspoon of salt, 1 tablespoon of creole seasoning, one small eggplant cut into thick slices and quartered, ...

www.reference.com/article/should-pick-eggplants-ba4d2c71bf07cf5d

Eggplants should be picked 16 to 24 weeks after they have been sowed. Eggplants should begin indoors, roughly two months before the last frost in spring. In many areas of the United States, harvest occurs in August or early September.

www.reference.com/article/can-eat-eggplant-skin-6bf6db39ed18ae5f

The skin of eggplants can generally be eaten, although larger eggplants can have tougher skins that may not be flavorful. Thicker skin should be peeled before cooking.