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Give eggplant a chance.(Eat Your Veggies)
The Yak loves vegetables--all kinds--even brussels sprouts and purple cabbage and turnips and parsnips! Today's column is about eggplant, one of veggiedom's most underrated members.
Some vegetables, like tomatoes, are like the primary colors in a crayon box--red, blue and yellow. They're standouts, dominating other ingredients in recipes.
Other veggies are like Burnt Sienna, the Yak's favorite shade of brown: earthy and dependable. Burnt Sienna goes with everything.
So does eggplant, which if you want to get picky isn't really a veggie. Neither are tomatoes. They're fruits, but they blend best with vegetables so have been adopted as veggies by cooks.
"Eggplant is so versatile," said chef Wayne Almquist, a teaching chef at the Culinary Institute of America in Hyde Park, New York.
"Most of our students like it. Like squash, it picks up the flavors of other things."
The first eggplants were small, round, egg-shaped and white, "hence the name eggplant," said Chef Wayne, who recently saw white eggplant for the first time. (So did the Yak--this fall at a farmer's market.)
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