“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love” – Craig Claiborne
This week’s recipe is…
Stuffed Eggplant Rings with Sweet and Sour Pepper Jelly!
This week’s recipe is awesome. It is amazing. It is no other than Stuffed Eggplant Rings with Sweet and Sour Pepper Jelly! Now I know what you’re thinking–eggplant? Eggplants are actually a great source of fiber, they are fat-free, cholesterol-free, sodium-free, low-calorie, and gluten-free. They also have a good serving of potassium. Did I mention they’re also delicious? And to top it all off it just so happens that it’s in our recipe of the week! Our Stuffed Eggplant Rings filling is made from eggplants (surprise!) eggplant cores, carrot, onions, water chestnuts, mushrooms, eggs, garlic powder, poultry seasonings, hoisin sauce, soy sauce, salt, and vegetable oil! Next, you’ll need the following ingredients for your Pepper Jelly: green bell pepper, red bell pepper, rice vinegar, lemon juice, sugar, cornstarch, and red food coloring. And of course, you have finally come to the conclusion that you’ve no idea how to mix these to turn them magically into our recipe of the week. Well, fear not! Figure the secret out in our Stuffed Eggplant Rings with Sweet and Sour Pepper Jelly Recipe. And as always, now that we’ve learned about what goes into our recipe of the week, it’s time for the fun part! Let’s explore the fascinating, educational, awe-inspiring, and other superlatives … history of Stuffed Eggplant!
HISTORY OF EGGPLANT
The eggplant is believed to have originated in India, where it continued to grow in the wild. Alternatively, it is believed to have originated in Africa, where it also grows in the wild. Where the eggplant first grew? It’s just another one of those culinary secrets the world may never know for sure!
The first known written record of the plant was found in Qimin Yaoshi, which is an ancient Chinese agricultural treatise completed roughly around 544 AD.
Raw eggplant will often have a bitter taste, but when cooked, becomes tender, and has a rich, complex flavor. Although the Eggplant is often considered a vegetable it is technically a fruit.
Eggplant is used in cuisines across the world. Because of its texture it is frequently used as a meat substitute in vegan and vegetarian dishes.
Eggplant has been historically steamed, stir-fried, pan-fried, deep-fried, barbecued, roasted, stewed, curried, or picked. In addition, many eggplant dishes are sauces made by mashing the cooked fruit. And last, as in the case with our recipe of the week, eggplant can be stuffed!
Alright y’all, you know what time it is? It’s time for our FUN FOOD FACTS!
TRIVIA (FUN FOOD FACTS!)
Question: True or False: Eggplant is considered a nightshade.
Answer: True! Eggplants are part of the nightshades family.
Question: True or False: The Eggplant was considered to be extremely poisonous at one time in history.
Answer: True! Because of the reputation of other nightshades being poisonous, it was widely believed eggplant was poisonous as well! It is in fact not poisonous, however.
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We hope you enjoyed this week’s recipe as much as we did! With November finally here, get some help on Thanksgiving cooking by signing your child up for a Cooking Class! And remember, “Cooking is one of the great gifts you can give to those you love” – Ina Garten
To see a list of our upcoming classes, click here!