What is the French stew with eggplant?
Ratatouille is a French Provençal dish of stewed vegetables that was popularised in Nice and is some En savoir plus
Why do Italians eat so much eggplant?
Sylvie Ferrand
2025-11-13 04:06:26
Nombre de réponses
: 18
Italians eat so much eggplant because it is a staple of the Sicilian diet, introduced by the Arabs in the 9th century. The eggplant was initially feared due to its toxic compound when consumed raw, but soon the Sicilians began to experiment with cooking it to make it their own. Today, they are one of the biggest producers and most skilled cooks of eggplant in the world, with endless varieties and preparations. The care and skill with which each melanzana is treated allows this simple ingredient to shine, and it's often given the royal treatment in Sicilian cuisine. The eggplant is also a key ingredient in many famous Sicilian dishes, such as pasta alla Norma, caponata, and Parmigiana di Melanzane, which are all part of the island's rich culinary tapestry. Sicily's unique combination of scorching sun, sparkling sea, volcanic rock, and mineral-rich soil elevates the eggplant and other ingredients, making them a perfect pairing with local olive oil, cheeses, and tomatoes. The Sicilians' ability to transform inexpensive ingredients into flavor-packed dishes is a testament to their culinary skill and creativity. Despite being one of the poorest regions in Europe, Sicily has created one of the country's richest cuisines, with the eggplant being a central ingredient.
Jérôme Leclerc
2025-11-10 11:58:28
Nombre de réponses
: 13
Eggplant is a staple in Italian cuisine, enjoyed throughout the country. Southern Italy, including regions like Campania, Sicily, and Calabria, is known for its deep appreciation of eggplant. Eggplant thrives in the Mediterranean climate, making it a readily available and cost-effective vegetable. Italians value fresh and seasonal ingredients, and eggplant fits perfectly into this culinary philosophy. Additionally, the rich and earthy taste of eggplant, when properly prepared, pairs beautifully with other Italian ingredients, such as tomatoes, olive oil, and fresh herbs. The practice of growing vegetables at home is deeply ingrained in Italian culture, allowing families to enjoy fresh produce straight from their own land. However, with the convenience of modern supermarkets, many Italians also choose to purchase eggplants from local markets and grocery stores. Eggplant is a common ingredient in traditional dishes due to its abundance and versatility. It is common to find eggplants growing in backyard gardens, especially in rural areas.
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Why do you soak eggplant in water before cooking?
Eggplant has a high water content, over 90 percent, salting reduces the overall sponginess—thanks to En savoir plus
Hortense Valette
2025-10-28 15:14:14
Nombre de réponses
: 14
The aubergine became a staple in central and northern Italy largely due to Sicilian Jews who were forced to leave or convert during the Spanish Inquisition.
Silvia Nacamulli tells that story and more in her new book 'Jewish Flavours of Italy: A Family Cookbook'.
Aubergines are my favorite things.
Astrid Picard
2025-10-28 14:31:00
Nombre de réponses
: 17
The Arabs introduced the eggplant to the island, where today, most of Italy's eggplant is cultivated. Mozzarella from Campania, is also fundamental as it goes well with eggplant, which abounds in Sicilian cuisine. Eggplant, tomato, mozzarella, and Parmigiano are the four cornerstones of the recipe.
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Can eggplant be used in stew?
Eggplant is seriously underrated. I know it gets a bad rap from some people, but I grew up eating i En savoir plus
What is Turkish eggplant stew called?
Turkish eggplant stew is a late summer/early fall classic featuring the season’s ripe, juicy tomatoe En savoir plus
Isabelle Riou
2025-10-28 12:40:38
Nombre de réponses
: 15
Italians eat so much eggplant because it is a key ingredient in one of their favorite comfort foods, Eggplant Parmigiana. The dish originated in southern Italy, with three regions - Sicily, Campania, and Calabria - competing for its paternity. Eggplants were introduced to Italy by the Arabs around the year 1000 and became a staple in daily culinary traditions. The term "parmigiana" may derive from the Sicilian word for wooden shutters or from the Persian word for eggplant. The modern version of Eggplant Parmigiana, with mozzarella and tomato sauce, is believed to have originated in Naples. The dish is a classic of popular tradition and is often served at festive occasions. In Calabria, a more rustic and spicy version of the dish is prepared. Eggplant Parmigiana is a beloved dish that has traveled around Italy and the world, with various versions and interpretations, but the original recipe remains a favorite among Italians.