Eggplant

To supply seed to further advance the species.

Some places treat meatwith carbon monoxide to a red color longer. There is controversy behind its use. Industry feels it could save money, since meat that is still good, but doesn't look nice cannot be sold. Consumer groups believe this could lead to deceptive practices that mask the age of the meat and possible spoilage.

Carbon monoxide is also used on tuna to maintain color. In such products, the ingredient statement might use the phrase 'tasteless smoke'.

Cooked veggies are considered potentially hazardous. They should not be eaten if left out overnight.

to keep it fresh longer you have to put it in the refrigarator

The eggplant's scientific name is: Solanum melongena

It takes about a week to sprout, but 2 to 3 months to fully grow.

go with a solid color because if you get to many variables in one room you lose the focus of the room

OK but the smart thing to do is to look at the recipe and it should be on the box and if its not then look it up on-line

sorry but it can last up to 2 weeks in a good tempture frige

No, there is no egg in an eggplant. We call it an eggplant though because it is in the shape of an egg.

Pimples is a funny word.

I bought an aubergine plant about one month ago it was about 50cm tall. Deep purple flowers blossomed. I went back to the shop and asked "do i need another plant for cross pollination?"..........the ans....NO! i had bees going in and out of the flowers and now i have about 8 aubergines growing on this one plant and more on the way. However i have been told that if you prefer to keep the plant indoors then just use a small paint brush to cross polinate. One advise...watch out for the snail and slugs they love to munch on the leaves!!!

i depend where u live. In the US, Eroupe.. it depends

berinjela

dicot.

Blond streaks would look more natural because golden highlights are more commonly found in brown hair than eggplant highlights.

茄子/Qiézi

Eggplant begins to oxidize just like peeled apple will. You can cut it and store it in ice water with lemon juice till ready to use.

If making an eggplant parmigiana and your dredge & fry the EP's then they are okay to rest covered and or chilled for a day or two before you layer with sauce & cheese.

Or you can layer it with sauce & cheese & freeze prior to cooking.

Yes, but you have to check often. One place you'll probably see it is on ebay. You can also check the Longaberger Factory Store and Homestead Store - both are on line or you can go there in person in Ohio. It's a great trip if you are near by. Go to your consultant's website (or mine) and scroll down and you'll see a link on the right-hand side to the Factory Store and Homestead Store online. The current selection is small, but I believe it changes often.I would also expect to see some show up in one of the weekly online-only sales. In fact, one of the other retired lines was yesterday's featured sale. Check your consultant's site on Wednesdays or follow Longaberger For You on Facebook to get the latest info.Kelli, a Longaberger Consultant

It is a fruit but it may be used as a vegetable.

At home we can reduce browning of a piece of eggplant by applying lime on it or putting it in a salt water or else, we can

1.Use heat to inactivate enzymes

-blanching

-HTST pasteurization

2.Apply SO2 or sulphites

3.Exclusion of Oxygen

-submerge the cut piece in water

-Deoxygenation by using ascorbic acid

4.apply NaCl

5.Apply Acids

Yep!

Yes. American, Italian, Holland, Japanese and Chinese eggplants are all similar enough to make the same recipes. Japanese or Chinese may be less convenient however because of their slim shape.

because its made in a kind of seed

145

sesame but honestly who cares? :S