What is Graffiti eggplant?
Graffiti is small in eggplant size, usually up to 7-15 cm in length. The outer skin is very shiny, thin and smooth with purple stripes. The flesh cream inside is pale white and has small edible seeds. Graffiti eggplants are sweet and tender with a slightly fruity taste when cooked.
Graffiti eggplant is botanically classified as Solanum melongena. These eggplants include Solanaceae which are members of the nightshade family including tomatoes, potatoes and peppers. This eggplant is available from early autumn to early summer.
Also known as Pandora Striped Rose, Purple Rain, Listada de Gandia, Shooting Stars and Fairytale Eggplant, Graffiti Eggplant is known for its unique shape, sweet smell and striped color.
In ancient times, especially in Italy, the nightshade originated from the relationship of eggplant with other toxic items of the family and because of their exceptional bitter taste. As this legend gradually disproved over time, new eggplant varieties like graffiti were bred specifically for a sweet and non-bitter taste.
Graffiti eggplants are considered to be a part of the genus of small teardrop multi-colored varieties of India. Today, graffiti eggplants are available in Europe, Asia and the United States.
Graffiti eggplant is a good source of vitamin C, iron and fiber.
Serving Size: 84 gm
Carbs: 5 g
Dietary Fiber: 3 g
Sugar: 2 g
Fat: 0 g
Saturated: 0 g
Polyunsaturated: 0 g
Monounsaturated: 0 g
Trans: 0 g
Protein: 1 g
Sodium: 0 mg
Potassium: — mg
Cholesterol: 0 mg
Vitamin A: 0 %
Vitamin C: 4 %
Calcium: 0 %
Iron: 2 %
Graffiti eggplant is best suited for cooking applications such as sauteing, grilling, stewing, roasting, pan-frying and baking. They can be cooked quickly due to their small size.
The flesh of this eggplant is so thin and tender that it does not need to be removed. Graffiti eggplants can be halved, slightly hollowed out, stuffed and baked with vegetables and grains.
How to Cook graffiti eggplant
Roast Graffiti eggplant
Roasting is a delicious and easy way to cook eggplant that creates a brown and intense flavor. Preheat the oven to 400 F or 200 ° C. Line a baking tray with parchment paper.
Cut the eggplant into 1-inch pieces and place evenly on a baking tray. Add one drop of olive oil and one pinch of salt and pepper. Bake in the oven for 30-40 minutes or until tender.
Eggplant can be a delicious meal, transformed into a side dish or a great addition to other foods like pasta or salads.
1 large graffiti eggplant
2 teaspoons salt
4 tablespoons olive oil
2 teaspoons soy sauce
1 teaspoon smoked paprika
Cut off the stem, then cut the eggplant into 1-inch thick pieces. Don’t make it too thin; When cooked, it will shrink into slices.
Place the eggplant pieces on a wire rack. Sprinkle salt on each side of the slices and let them sit for 30 minutes to drain the “bitter juice”. In the meantime, preheat the oven to 400 F or 200 ° C
Wash the eggplant pieces under cold water. Dry with a paper towel … and I mean, very dry. Excess moisture on the surface will brown and prevent the caramelization process.
Spread eggplant pieces in a baking tray lined with baking paper. It is important not to overlay the tray and crowd.
In a small bowl, combine olive oil, soy sauce and smoked paprika. Brush both sides and ends of the eggplant.
Fry the eggplant for 20 minutes, then take them out. Carefully roll out each slice and continue to fry for another 10 to 20 minutes until golden brown and tender.
Bake graffiti eggplant
Baked eggplant is cooked at a lower temperature than fried eggplant. Want to add toppings like eggplant cheese, onion or bacon beets but this is a great delicious recipe.
Baking will make your eggplant softer and juicier than roasting. Slice the eggplant vertically to make 1-inch long slices. Line a tray with parchment paper for easy cleaning after cooking and place the pieces evenly on the baking tray.
Bake at 375 ° F or 190° C Preheat oven for 20-30 minutes. Add your extra toppings or baked eggplant to the parmesan and bake another 15-20 minutes.
Fried graffiti eggplant
The fried eggplant pieces make a delicious dish that really makes the eggplant shiny. Fried eggplant has a nice light breading coating that includes garlic and oregano.
Slice the eggplant horizontally to create a 1-inch disc.
Prepare 3 bowls – one with cornstarch (cornflower), one with lightly beaten eggs and the last bowl with breadcrumbs (with salt, pepper, garlic mince and oregano to your taste).
Dip each eggplant piece into the cornstarch and then the egg and then the crumb mixture.
Heat a large shallow frying pan with vegetable oil. Place the baked eggplant pieces evenly in the pan.
When one side turns brown, turn over and shallow fry on the other side.
Drain on a paper towel before serving. Serve hot.