Eggplant
Harvest 2016 |
In stock
|
kg
The eggplant, also known as aubergine, garden egg, guinea squash, melongene, and brinjal, is usually distinguishable by its signature egg-like shape and vibrant purple color. Although the dark purple version of eggplants is best known, they actually come in a variety of shapes and colors from small and oblong to long and skinny, from shades of purple to white and green.
Nutritional value
- Energy 25kcal
- Carbohydrates 6g
- Fat 0.2g
- Protein 1g
Vitamins:
- c
- b6
Minerals:
- Fe
- Mg
Special Recipe
Ingredients
Directions
Directions
Roasted Balsamic Beets
3 1/2 pounds assorted small beets, trimmed and cleaned
3 small red onions, each cut into 8 wedges
1 tablespoon olive oil
1 1/2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 tablespoons balsamic vinegar
- Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
- Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in the same baking pan.
- Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.