IL SAPORE VIOLA
50 recipes with the eggplant
Maker of product: Elisabetta Piazzesi
n° pages: 64
Quite a strange vegetable, the eggplant, with its unwholesomely purple colour and that absurd name of unknown origin. The Arabs used to call it badinjan and, as of the 8th century scattered its seeds throughout the Mediterranean basin. In the Middle Ages, it reached Italy though Sicily where it was at length thought to be the cause of terrible diseases. It was indeed said that the «unhealthy apple» rendered melancholic and licentious, and that eating it caused plague and drove people to madness. Today, revaluated from the health angle – it has even been discovered that it has a precious capacity to reduce cholesterol in the blood – the eggplant is enjoying an enormous gastronomic success. Thanks to its low calorie content and the many ways it can be prepared, it is perfect for the dietary needs of modern life, and lets you unleash your imagination at the burners. It lends taste to first courses, crowns main courses, and becomes the protagonist in starters and one-dish meals. It tastes surprising with exotic spices, and leaves mouths wide open if one dares prepare it … with chocolate!