Eggplants, lovely when stuffed, also make beautiful individual servings with their green caps against the polished purple of the cases. We have tried alternating them with green and sweet red-stuffed peppers for an effective buffet platter.
There are several important things to keep in mind in cooking eggplant. It may become very watery. Get rid of excess moisture by salting and draining on a rack before using it in unthickened recipes; or stack the slices, cover with a plate, place a heavy weight on top, and let stand until moisture is squeezed out.
Eggplant discolors quickly when cut and should be sprinkled or rubbed with lemon juice. Also, because of discoloration, cook in pottery, enamel, glass or stainless steel. One pound of eggplant equals three cups diced. Eggplant has a blotter-like capacity for oil or butter.
Excerpted by permission of Macmillan Publishing Co . from "Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker by the Bobbs-Merrill Company.