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| Dad always said "you have to have the right tool for the right job" so if you use a lot of fresh chiles then you need one of these handy chile seed / core removers. To use you simply cut off the stem end of the chile, insert the blade into the pepper, slightly "offcenter" then crank the handle. The blade removes the seeds and veins. The chile is now ready to be stuffed or sliced and diced.
The tool can also be used for coring eggplant, squash, and even cherry tomatoes.
Set of 2 , 1 large, 1 small). |
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| Alton Brown gave this peeler the thumbs up for those thick peeled vegetables like eggplant and pumpkins. Ergonomically designed, easy to hold, sturdy. The peeler features a serrated, swivel blade and a Santoprene molded handle.
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| Gourmetsleuth Articles & Recipes |
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| Recipe for Baba Ghanoush (Eggplant Dip) made with tahini, (sesame seed paste) garlic, eggplant, cayenne, olive oil and parsley.. |
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| Gourmetsleuth - article about Eggplant, including the history, varieties, nutritional information, and lots of recipes. |
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| Eggplant recipes and information. Also know as aubergines |
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| GourmetSleuth - Recipe for Eggplant Parmesan that includes fresh mozzarella, tomatoes, parmesan and basil. |
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| Recipe for Eggplant Rollatini. Little cheese filled eggplant roll-ups served with a marinara sauce. Recipe by Chef Keith Silva, Cafe Portofino. |
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| Gourmetsleuth - Recipe for Fried Eggplant |
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| GourmetSleuth - Recipe for Tortino of Mozzarella Cheese, Tomatoes and Eggplant with Tomato Vinegar and Basil Sauce. This Italian dish features Acetorium Tomato Vinegar |
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| Gourmetsleuth - Recipe for Turkey Eggplant Chili includes ground turkey, chile powder, cayenne, onions, garlic, tomato sauce, celery and kidney and black beans. |
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| Actually related to the tomato the African Eggplant is a very acidic fruit. The leaves of the tree are steamed and eaten like spinach and the fruit is used to make a tart relish.Although quite rare in the U.S. you can purchase seeds at Amis more ... |
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| A light colored fat typically rendered from the skin and fat of the duck. It is a common French cooking ingredient used for perfect for confits and general sautés. You can mix duck fat with blanched pounded garlic. It is known as Gascony butter and is used to flavour soups and cassoulet and can be s more ... |
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| The eggplant is a member of the nightshade (Solanaceae) family to it is akin to the potato, tomato as well as the tomatillo and chayote. Although we use the eggplant as a vegetable it is really a fruit.
While there are many variations of eggplant the most common in the US are “Black Beauty” (the more ... |
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| Fresh mozzarella is a softer whole milk version of mozzarella and typically packed in water or whey. Well-known varieties include bufala (buffalo) mozzarella made with buffalo milk or boconccini(little balls) marinated in oil. Fresh mozzarella is excellent in eggplant parmesan or served simply with more ... |
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| A unique miso made by fermenting vegetables such as eggplant and lotus root along with soybeans with koji (fermentation starter) inoculated wheat and salt. Kinzanji miso is used as a condiment.
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| A small fruit related to the eggplant. The pepino is a small oblong fruit with lots of tiny seeds and light melon flavor. The plant is native to the Andean regions of Colombia, Peru and Chile. Currently the fruit is only produced commercially in Chile and New Zealand. |
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| From France’s Provence, ratatouille is a vegetable dish made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. Clearly the dish was born as a use for the abundant summer vegetables. The dish can be served as a side dish or appetizer along with crusty bread. |
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| Additional Sources |
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| Epicurious Dictionary - Ratatouille[ra-tuh-TOO-ee, ra-tuh-TWEE] A popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs - all simmered in olive oil. The vegetables can vary according to the cook. They can be cooked together, or cooked separately and then combined and heated briefly together. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers. |
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| Raita ; [RI-tah] YOGURT salads popular in India, raitas are a combination of thick, whole-milk yogurt and various chopped vegetables like cucumbers, eggplant, potatoes or spinach, or fruits such as bananas or tomatoes. These salads are variously seasoned with black mustard seeds, GARAM MASALA and herbs such as chervil, coriander, cumin, dill, mint, parsley or tarragon. Raitas are designed to be a cooling counterbalance for many spicy Indian dishes. |
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| The Eggplant Recipe Database - an amazing collection of over 3000 eggplant (aubergine) recipes. The site allows you to search by title or ingredient. |
