Pros eeced artane tera netere netaneee Versati ONE easily recognized vegetable in the pro- duce section is the egg- plant. Looking like giant purple teardrops, they are available all year 2round. Eggplants belong to the nightshade family, along with tomatoes, potatoes, and some poisonous plants. Perhaps because of this fami- ly tie, eggplant was called a “mad apple” when it was first introduced to Northern Europe. Botanists of the region believed that eating this fruit caused insanity. Today, eggplant is found in many cuisines. Its subtle flavour and meaty texture make it especially versatile in cooking. ft absorbs the flavour of whatever it is cooked with, while adding creamy bulki- ness to the dish. _ Eggplant may be white, purpie, purple-black, green, orange or even stripped. The dark purpie is our most common variety, with a globular shape, shiny, look- ing healthy and attractive. ‘There are ‘smaller and elon- ' gated varieties, for example the Chinese eggplant has a smoother flesh, fewer and smaller seeds, and thinner skin. When purchasing egg: plant(s) look for a firm speci- “men that is heavy for its size ~, with taut, glossy deep- coloured skin, The stem should be bright green. Dull skin and rust coloured spots are signs of old age. To store, refrigerate _ unwashed in a plastic bag, .. maximum. five days. A onc- pound eggplant contains 120 ~ calories, 4.7 g protein, 11.5 g fiber, 27.8 g carbohy- we drates, 14mg sodium, 4.7 g 7 protein, 0. 8 g of fat. This week, three fine os recipes using ‘this beautiful ‘fruit, : Begplant stuffed with lin your kitchen Chicken 2 medium size eggplants 4 Tbsp. olive oil 8 oz. cooked chicken meat % ¢, onion medium diced 2 large garlic cloves minced 1 c. drained canned toma- toes chipped % c. chopped parsley % c. cooked rice ¥ ¢. orange juice 1 tsp. ground coriander 1 pinch ground fennel seeds % c. pine nuts toasted 4c. dried currants % ¢. toasted breadcrumbs Method: Wash the egg plants, remove stem, cut lengthwise. Remove most of - the flesh with a sharp edged spoon, chop i into cubes. Place shells into an oven- proof pan, brush with olive oil inside and out. Season with salt and pepper. Preheat oven to 350F. Dice the cooked chicken into %” cubes. (this recipe is a good means to use up leftover chicken or even turkey meat.) Select a heavy skillet. Add 2 Tbsp. olive oil, and sauté the onions and the eggplant cubes 3-4 minutes. Stir gently. The cubes should be soft bur still hold their shape. Stir in the garlic. Add the tomatoes, parsley, rice, orange juice, coriander, and fennel. Bring the mixture to Ip nee eg VRE SORE ART a boil. Add in the pine nuts, currants, chicken pieces, salt and pepper to taste. Cover, simmer tor 2 minutes. Spoon the mixture into the eggplant shells, mounding it in the center. Combine the breadcrumbs and a sprinkle of slat. Sprinkle over the filled egg plant halves. Drizzte the remaining olive oil over the crumbs. Bake in the oven for 45- 50 minutes. Present with crusty baguettes and a salad. Eggplant Fritters 1 large eggplant, peeled ut into 2” pieces 2 large eggs (1) 2c. whitebread crumbs 2 ¢. coarsely chopped cilantro % ec. golden sultana raisins 4c. plain yogurt 3 garlic cloves chopped % green jalapeno pepper chopped 2 tsp. tomato paste 1 tsp. paprika lisp. ground cumin % tsp. curry powder 4 tsp. ground coriander % tsp. salt, or to taste h isp. ground ginger Ic. all purpose flour 2 eggs weli beaten (2) Canola oil for frying Method: Set up a steamer mechanism over boiling water, Cover, steam the egg- plant pieces for 10 minutes. Drain, transfer eggplant to processor and puree. Place the puree in fine steve over a bowl. Drain 30 minutes. Whisk the eggplant puree with eggs (1) and J cup of bread crumbs. Add in the next 12 ingredients. Mix. The mass will be quite soft. Every Sunday featuring great health for good living. JEEP OWNERS Complete mechanical & electrical repairs by factory trained technician -IMPEX AUTO 1166A West 14th Street Tel: 985-6237 . (oft. Pemberton Ave., entrance at rear) : Visit our web site: vrvevs.impexautoe.com “Receive $2.00 off any order of | $20 or more with this coupon ‘ssnis : FRESH PRODUCE MARKET 7 Ss 9am-1 pm Valich tl September 5/00 A a LOCATED AT THE REAR OF OUR WAREHOUSE 112 PHILIP AVE, N. VAN FOR HOME D DELIVERY x Eggplant with Mozzarella Cheese 1 large eggplant salt to taste olive oii as needed 1/2 cups onions finely cho opped 1 large garlic clove choppe 2 lb. fresh tomatoes cropped 1 Thsp. freshly chopped t 1 Tbsp. freshly chopped oregano V2 c. grated Parmesan cheese 1 Ib. sliced Mozzarella cheese Slice the eggplant and sprinkle with a little salt. Cover and set plant in olive oil, drain and place in a heat proof baking dish. Sauté the onions and garlic for 2 min- utes. Add tomatoes, thyme and oregano. Cover, simmer for 20 minutes. Preheat oven to 325F. Four the sauce over the egaplant and sprinkle with the Parmesan cheese. Arrange the Mozzarella slices on the top. Sprinkle a little olive oil on top and bake for one hour. Serve at once. A nice lunch yine dish. aside for 1 hour. Drain and pat dry. Select a heavy skillet, sauté egg- Prepare a breading set up. Place one mounded table- spoon mixture into the flour, roll gently to coat. Dip into the beaten eggs (2) and then into the breadcrumbs, coat completely. Flatten into 3” long oval patties. Heat canola oi! (about 3” deep) in a heavy skillet. Add patties in batches and cook until gold- en brown, about 2 minutes per side. Serve at once. Garnish with lemon wedges | STRAVBERRY- ‘RHUBARB PIES mete’ 2 for *5.95 Laat - regular $4.95 each ; Westiynn ona VALLEY &D., LYNN VALLEY CENTRE 985-1622 | a -First in Fabric SelBcti 3 NORTH VANCOU Ne Rr en wn ene ewe eee we mn eee ee and cilantro sprigs: —Send your questions on any culinary topics to: A Chef in Your Kitchen PO Box 18627, Delta B.C., V4K 497. e-mail. to: < , wg 24-30/00