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EXTRA EGGPLANT

€12.36
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Extra Eggplant: An Impressive Culinary Delight

The Extra Eggplant is an exceptionally large and robust variant of the common eggplant, offering a unique and versatile gastronomic experience. With its imposing size and dense, meaty flesh, the Extra Eggplant is an ideal choice for a variety of culinary preparations.

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Eggplant Extra: A Comprehensive Look from Different Perspectives

Botanical Aspect:

The extra eggplant (Solanum melongena var. extra) is a notably large variant of the common eggplant, belonging to the Solanaceae family. This perennial plant produces exceptionally large fruits, with a dark purple skin that can reach up to 30 centimeters in length and 15 centimeters in diameter. The plant's leaves are large and green, and the flowers, in shades of purple, appear in clusters at the tips of the stems.

Historical Aspect:

Eggplant has been cultivated and consumed in various cultures since ancient times. Originating from India, it has been cultivated in Asia, Europe, and Africa for thousands of years. The extra variety of eggplant has been appreciated throughout history for its generous size and versatility in the kitchen, being part of many culinary traditions worldwide.

Gastronomic Aspect:

The extra eggplant offers an exceptional gastronomic experience. Its dense and meaty flesh makes it ideal for a variety of culinary preparations. It can be grilled, baked, sautéed, stuffed, or fried. Its generous size allows it to be the main ingredient in family and shared dishes. Additionally, it easily absorbs the flavors of spices and seasonings, making it a versatile choice in the kitchen.

Featured Recipe: Stuffed Extra Eggplant with Couscous and Vegetables

Ingredients:

  • 1 extra eggplant
  • 1 cup cooked couscous
  • 1 tomato, diced
  • 1 red bell pepper, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 50 g crumbled feta cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh chopped parsley, for garnish

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Cut the extra eggplant in half lengthwise and make cuts in the flesh.
  3. Place the eggplant halves on a baking sheet and drizzle with olive oil. Bake for 20 minutes or until tender.
  4. Meanwhile, heat a little olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until golden.
  5. Add the red bell pepper and tomato to the skillet, and cook for a few minutes until tender.
  6. Stir in the cooked couscous to the vegetable mixture and season with salt and pepper to taste.
  7. Fill the eggplant halves with the couscous and vegetable mixture. Sprinkle with crumbled feta cheese.
  8. Return the eggplants to the oven and bake for another 10-15 minutes, or until the cheese is golden and bubbly.
  9. Serve the stuffed eggplants hot, sprinkle with fresh chopped parsley, and enjoy.

In Summary:

The extra eggplant is not only a botanical marvel with its generous size and striking dark purple color, but it is also a culinary star that provides an exceptional gastronomic experience. From its rich history to its versatility in the kitchen, the extra eggplant remains a cherished ingredient in contemporary cooking.

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