Talong – Eggplant in English, Aubergine in France (tawong in Cebuano) Eggplant, a smooth-shiny-glossy vegetable (known as nightshades) related to the family vegetable of potato, sweet pepper and tomato. It comes in variety of sizes, shape, and color deep-purple-reddish, green, white and even orange. Eggplant is available throughout the year and varieties slightly differ in taste and texture, they hang from the vines just like tomato. Eggplant--provide fiber, antioxidants, potassium, manganese, vitamin B1, B3 and magnesium. Eggplant is widely used in Asian and Western cuisines. Commonly used in Philippines in vegetable soup (sinigang) stir-fried, pickled (kinilaw) or stuffed eggplant with tomato and cheese. To name a few eggplant dish: Italy’s ‘’melanzane alla parmigiana’’ French “ratatouille’’ Greek ‘’melitzanosalata’’ and variety of eggplant lasagna recipes, stuffed eggplant with your desired ingredients. How about eggplant stuffed with tomato and parmesan cheese?
source:Naga-Cebu.com
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