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In order to make sure they’re recipe ready, however, it’s important to know exactly how to store them to make sure they’re at peak flavor, so we asked North Carolina chef and culinary school ...
The fruit is capable of absorbing cooking fats and sauces, which may enhance the flavor of eggplant dishes. Eggplant is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines. [48] Eggplant flesh is smooth.
Everything you need to know about eggplant, and some things you don't. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to ...
At a young stage the color of the fruit is green, ivory, or a purple and white color with dark stripes. When ripe, the fruit turns yellow or a yellow-brown. The fruit contains many seeds and it is partly covered by the calyx lobes. The seeds have a length of 3-4.5 mm, a width of 2-3.5 mm, and are shaped in an obivoid or reniform. [2]
Solanum aethiopicum, the bitter tomato, Ethiopian eggplant, [1] or nakati, is a fruiting plant of the genus Solanum mainly found in Asia and Tropical Africa. It is also known as Ethiopian nightshade , [ 2 ] garden eggs, pumpkin-on-a-stick , [ 3 ] [ 4 ] and mock tomato .
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Leucinodes orbonalis, the eggplant fruit and shoot borer or brinjal fruit and shoot borer, is a moth species in the genus Leucinodes described by Achille Guenée in 1854. Its native distribution is in the tropical and subtropical parts of Australia and Asia, where it is recorded from Pakistan, Nepal, India, including the Andaman Islands, Sri Lanka, Bangladesh, Myanmar, Laos, Cambodia, Vietnam ...
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