Hi my friends ; i decided to change the name of this blog and it becomes :" photos divers ''!!!

i hope u enjoy every photo i will publish in the futur!!!

thank u so much for your visits !!!

The roast whole eggplants in the oven or on the grill, leave the skin on .
- roast the eggplants at 4000 degrees F (200 degrees C) until the skin gets wrinkly and begins to collapse .this method will produce a valvety smooth dip or spread.

Instructions:

- 3 or 4 eggplants
- 2 tomatos
- 5 cloves garlic
- 2 tablespoons chopped fresh coriander
- 5 tablespoons vegetable oil or olive oil
- 1/2 teasponn chili sauce
-  salt
-  cumin
-  saffran
- paprika

Ingredients:

The second recipe: Hot salad with eggplant

Now and after these informations about eggplants let's start our recipe which is simple easy to prepare and delicious at the same time so stay with me!!!!hh

PURCHASING EGGPLANT

Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give, the eggplant was picked too early. Also make sure an eggplant isn't dry inside, knock on it with your knuckles. If you hear a hollow sound, don't buy it.

Eggplant should have smooth, glossy, purple black skin, free of scars and they must be firm. Soft eggplants are usually bitter. Keep cool and use eggplant in two to four days after purchase.

Never eat raw eggplant since it contains the toxin solamine. Solamine is destroyed by cooking.

STORING EGGPLANT

Eggplants are very perishable and become bitter with age. They should be stored in a cool, dry place and used within a day or two of purchase. To store in the refrigerator, place in a plastic bag. If you plan to cook it the same day you buy it, leave it out at room temperature.

PREPARING EGGPLANT

When young, the skin of most eggplants are edible; older eggplants should be peeled. since the flesh discolors rapidly, an eggplant should be cut just before using.

When eggplants are fried they tend to absorb four times more fat than an equal amount of potatoes. Studies have shown that eggplants will absorb 80 grams of fat in approximately 70 seconds which adds700 calories to the eggplant.

Note: It is best not to fry eggplant.

References: Foods and Nutriton Encyclopedia, The Whole Foods Encyclopedia.

Eggplant is available all year, but is best in August and September.