I like to pick the medium-sized ones or the Asian eggplants. I think they’re a little more tender. They have a more compact structure on the inside.
The big eggplants are really best for pureeing into baba ghanoush, says Chef Daniel Orr. But since he has small aubergines in the kitchen today, he’ll be baking them off with a miso glaze. It’s a perfect time of year to go all out with eggplant, so we’ll also present Arlyn Llewellyn’s chipotle marinated eggplant tacos.
Then from WFYI‘s Drew Daudelin, Open Bite Night is a grassroots event in Indianapolis that aims to serve the community and give budding food entrepreneurs a boost.
And, when life gives you lemons, you make lemonade. Or, if you’re Lula Luu of Fin Gourmet, when life gives you carp, you make Kentucky Blue Snapper.
Stories On This Episode
Open Bite Night began as cookouts in Indianapolis' MLK neighborhood. Now, locals use the block parties as launching pads for their business ideas.
Fin tackles the problem of invasive species by selling high-end Asian carp products while employing some of their community's most vulnerable members.
Don't like greasy eggplant? Here are some techniques for prepping it before you douse it in the sweet and spicy marinade.
Instead of throwing tofu, seitan or another meat-substitute on the grill this Fourth of July, use whole foods like eggplant to take the place of meat.
The longer Baba Ghanoush sits, the better it gets. I love to dip whole wheat pita and cucumber slices in it.
We asked what ingredients you find difficult to cook with and the overwhelming majority said eggplant. So, here are several eggplant recipes and cooking tips.