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White eggplant recipe, with chicken, penne pasta and freshly picked red garden tomatoes!

Updated on August 13, 2013

The tomatoes are left uncooked in this recipe.

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The story behind eggplant.

How did eggplant get its name?

The story goes, long ago, white eggplant hung on plants and looked like goose eggs.

In medieval Latin, the eggplant was called melongena, reinterpreted in Italian as mela insana, and translated into English as mad apple.

Eggplant is a healthy food choice. It's low in fat and carbohydrates.

White eggplant freshly picked!

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Timeline of recent health findings about eggplant.

Date
Finding
1998
Eggplant juice significantly reduced weight, and certain types of cholesterol in rabbits.
2000
Eggplant had no more health benefits than diet and exercise.
2004
Eggplant extract with orange juice is not an alternative in reducing cholesterol.
Source: Brazil Institute of Biology of Sao Paulo State University and Heart Institute of the University of Sao Paulo

Where did I find a white eggplant?

While shopping downtown yesterday, my phone began ringing relentlessly in my purse. I forgot to turn the volume off before shopping. Ordinarily I would not answer a ringing phone while shopping in a store. Finally, the ringing stopped. Thinking it wouldn't happen twice. I was wrong. I gave in and answered it. It was my uncle asking if I'd like a bag of freshly picked produce from his garden. His girlfriend is a master gardener, so who was I to refuse an offer like that! Yes, indeed, I took him up on that offer and quickly left shopping for another day.

In that grocery bag of goodies waiting for me on my front porch when I got back home was a special ingredient. A white eggplant staring up out of the green peppers and red tomatoes.

Dinner was then planned. Chicken stir fry, with chunks of sautéed white eggplant, over a bed of rice. But wait! I had some healthy penne pasta in the pantry. Thinking about it some more, I switched my plans to a fried eggplant and chicken over penne pasta with freshly ripened garden tomatoes!

Let's get started.

What now? I have the eggplant, where do I begin?

Well, I'm pretty quick on my toes at times. Yesterday was one of them. I've never been much of a gourmet cook. Having white eggplant in front of me on my counter with the juiciest red ripened tomatoes was a challenge for me. Quickly searching for ingredients, I came up with a plan.

I decided to fry the eggplant. I had never eaten white eggplant. My grandmother always fried purple eggplant out of my grandfather's home farm garden. She never taught me how, so it's a good thing I paid attention to how she did it!

First, wash the eggplant, cut both ends off, and peel.

The skin wasn't tough at all. I peeled the eggplant with a regular small knife, although I could have used a potato peeler.

Then cut the eggplant in to approximately 1/2" to 3/4" slices.

You can see the difference between the peeled and unpeeled.

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White eggplant has a lot of seeds! Do not remove them before cooking.

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How to fry eggplant.

This is my grandmother's version of frying eggplant. I know that other people do this much differently but it is what I was used to growing up.

I prepare two bowls. One with four beaten eggs (yolks and whites). The other bowl with flour.

I have two plates near the bowls to contain mess. I set my eggplant slices on the first plate and season with salt and pepper. I dip each slice in to the beaten egg yolks, then roll them in flour until thoroughly covered. I place each slice in a pre-heated skillet pan in vegetable oil on medium heat.

After each side turns golden brown, I flip them over and cook the other side. Then I remove them and set them on another plate to cool.

~I have seen on television cooking shows that chefs do this in the opposite way, first dipping the ingredient in flour, then egg.~

Organize your ingredients.

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Have a plate ready to season your eggplant slices.

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Fry each eggplant slice until golden brown.

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Fried eggplant.

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Prepare other ingredients.

While the eggplant is frying, empty one box of penne pasta in to a pot with about 6 cups of water.

Cook until done. When the cooking time is up, drain the pasta. Transfer the pasta in to a large bowl (big enough for stirring all the ingredients later on).

Take the ripened tomatoes, and cut in to squares (about 1 inch in size). I add a sprinkle of salt to the tomatoes for extra flavor.


Freshly picked garden ripe tomatoes!

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How to prepare the chicken.

For this recipe, I used whatever chicken I had available in my freezer which was about 1 1/2 pounds of skinless, boneless tenderloins. I bought them in a frozen bag and we used half to make chicken strips last week.

I made my own seasoning with flour, oregano, salt and pepper. I mixed that in a separate bowl and coated each chicken piece in it. Then in a grill fry pan, I added vegetable oil and let the chicken fry until golden brown on each side.

Coat chicken in flour mixture well, then fry until golden brown.

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Cut the cooked chicken tenderloins into bite-sized pieces.

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Bringing the ingredients together for a fabulous meal!

Once all the ingredients are prepared, the chicken is cooked thoroughly and golden brown, it's now time to mix it all together.

The pasta was previously transferred to a large mixing bowl. Add the chunked tomatoes (uncooked). Add the fried chicken, cut into bite-size squares. Add about 1/2 cup to 1 cup of Italian salad dressing, not overdoing it, to taste.

Toss together.

Serve with tossed salad and garlic bread.

Toss all ingredients together.

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Add parmesan cheese to taste.

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Prepare each ingredient while the other is cooking to save time.

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: Serves 4, including leftovers for lunch.

Ingredients

  • 2 medium sized white eggplants, peeled and cut in to 1/2 to 3/4 inch slices
  • 1 to 1/2 pounds boneless and skinless chicken tenderloins, thawed
  • 4 medium size tomatoes, cut into squares
  • 4 cups flour
  • 4 tablespoons vegetable oil
  • 6 cups water
  • salt and ground black pepper to taste
  • 1 tsp oregano
  • 1/2 to 1 cup light Italian salad dressing
  • 4 eggs, beaten

Cooking instructions

  1. Wash, peel and slice eggplant.
  2. Beat 4 eggs in a bowl. Pour 2 cups of flour in a separate bowl. Set out a clean plate and season each slice of eggplant on the plate with salt and pepper. Dip each slice in egg, then flour. Place in pre-heated skillet with about 2 tablespoons of vegetable oil. When browned on each side, transfer to a new plate to cool.
  3. While eggplant is cooking, wash tomatoes and cut in to cube-like squares. Set aside.
  4. Prepare a pot of water for boiling. Add pasta and cook. Once done cooking, drain and transfer to a large mixing bowl.
  5. Prepare 2 cups of flour with oregano, salt and pepper. Mix thoroughly. Coat each chicken tenderloin thoroughly and place in pre-heated grill fry pan in two tablespoons of vegetable oil. Fry on both sides until golden brown.
  6. Once chicken is cooked thoroughly, cut chicken in to bite-sized chunks. Place in mixing bowl with pasta.
  7. Add cooled eggplant slices and raw tomato chunks to pasta bowl.
  8. Add 1/2 to 1 cup of Italian dressing and mix thoroughly.
  9. Top with grated parmesan cheese to taste. Optional.

Conclusion.

In all honestly, I've never been an eggplant fan. I find it to be too rich to eat much of it at a time.

The difference is the white eggplant wasn't as rich as the purple eggplant. It was smoother. Perhaps because the white eggplant doesn't grow as large as the purple plant, although I'm not really sure why.

Making this dish without traditional tomato sauce and substituting the chunked tomatoes instead gave a delicious delicate tasty, sweet flavor. The fresh crispness of the tomatoes combined with the fried chicken and eggplant pieces provided a very nice combined texture. It was also interesting biting into delicate bits of cold and hot tender bites of food in one mouthful.

I did not over use the Italian dressing which I think it key to balancing flavor in this dish.

5 stars from 2 ratings of White eggplant recipe

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    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      I wasn't going to read this because I don't like eggplant, but you told me how it got its name and that made it all worthwhile. :)

    • CraftytotheCore profile image
      Author

      CraftytotheCore 3 years ago

      Thank you! I don't like eggplant either normally. But this was really spectacular.

    • epbooks profile image

      Elizabeth Parker 3 years ago from Las Vegas, NV

      I should know better than to read hubs about food that I love before dinner! Now I'm starving! LOL. I don't really eat chicken anymore, but I do eat eggplant and vegetarian chicken. I think I might have to make it tonight. :) Thanks for posting- voted up!

    • CraftytotheCore profile image
      Author

      CraftytotheCore 3 years ago

      Honestly, I had never seen white eggplant before. It was quite a rare gem.

    • ladydeonne profile image

      Deonne Anderson 3 years ago from Florence, SC

      Thanks for following me. I have just returned the compliment. Love your hubs!

      I have never seen white egg plant. I hope to find it in the grocery store or farmers' market on Saturday so that I can make the recipe. This would make a delicious dish for the hot weather we're experiencing this summer. Thanks for sharing. Voted up, useful and sharing.

    • CraftytotheCore profile image
      Author

      CraftytotheCore 3 years ago

      Thank you Lady! I'm fortunate to have my uncle live close by. His girlfriend is truly a master gardener. Some of the things she brings me look like they've been hiding from centuries ago. LOL

    • pstraubie48 profile image

      Patricia Scott 3 years ago from sunny Florida

      This looks so good. All of the things that make a salad unique and flavorful.

      Detailed ingredient list and instructions are so helpful.

      Angels are on the way to you this morning...voted up and shared ps

    • CraftytotheCore profile image
      Author

      CraftytotheCore 3 years ago

      Thank you pstraubie! I usually end up using too much Italian dressing. This time I got it right!

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      yummy. I love eggplants.

    • CraftytotheCore profile image
      Author

      CraftytotheCore 3 years ago

      Hi Peach! My grandfather used to grow huge purple eggplant on our home farm. I broke my toe a few years ago and couldn't plant my garden, so he had my uncles come over and help me with the garden. But then my grandfather decided he would take over my garden because I wasn't up doing much with the broken toe. Anyway, he planted mostly eggplant. We had it ripening by the dozens every day, so he donated it to a local restaurant in town that used it to make eggplant parmesan and subs.

    • bravewarrior profile image

      Shauna L Bowling 3 years ago from Central Florida

      This sounds delicious. I think I'll try it without frying the chicken. Actually, this is probably good with shrimp or no meat at all and maybe a garlic butter sauce. Thanx for the recipe, Crafty!

    • CraftytotheCore profile image
      Author

      CraftytotheCore 3 years ago

      Yes, Brave, it would be great with shrimp too! If I had another white eggplant, I'd probably just fry it up and eat the slices with butter on them. It was delicious!

    • stricktlydating profile image

      StricktlyDating 3 years ago from Australia

      Fantastic information and recipe! Yum!

    • CraftytotheCore profile image
      Author

      CraftytotheCore 3 years ago

      Thank you stricktlydating!

    • moonlake profile image

      moonlake 3 years ago from America

      This looks so good. Penne pasta is a favorite of mine. Thanks for sharing.

    • CraftytotheCore profile image
      Author

      CraftytotheCore 3 years ago

      Thank you so much Moonlake! This was the first time I had the white eggplant. It really came out delicious.

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