Good Eats (1999–2012): Season 5, Episode 6 - Deep Purple: Berry from Another Planet - full transcript

The aliens among us are eggplants and they are delicious. Alton Brown creatively instructs on how to shop for and store different varieties of eggplant, evaluates bread crumbs and celebrates the vegetable peeler.

(doorbell rings)

HI, MR. MCGREGOR.
HI THERE, MR. BROWN.

DO YOU LIKE EGGPLANT?
GOSH, WHO DOESN'T?

WELL, THESE ARE THE
FIRST OF THE SEASON,

I WANTED TO SHARE THEM
WITH YOU.
WOW, THOSE ARE
REAL BEAUTIES.

ARE YOU SURE
YOU HAVE ENOUGH?

OH, ME AND THE MISSUS,
WE'VE GOT PLENTY

AND PLENTY MORE TO COME.

WOW, WELL THANKS VERY MUCH
FOR THINKING OF ME.

I REALLY APPRECIATE
THAT.
YOU SURE ARE WELCOME.

WHAT A GREAT LATE-SUMMER
WINDFALL, HUH?



BYE!

WHEN IT COMES TO EGGPLANT,

I'VE GOTTA SAY,
YOU CAN NEVER HAVE TOO MUCH.

WHY? WELL, I CAN'T THINK
OF ANOTHER PIECE OF PRODUCE
ON EARTH

THAT CAN BE COOKED BY EVERY
SINGLE COOKING METHOD
AROUND, WET OR DRY.

NOT EVEN A POTATO
CAN SAY THAT.

OF COURSE, THERE'S ANOTHER
REASON TO APPRECIATE
THE EGGPLANT --

EVERYBODY BUT US
DOES.

I MEAN, EVERY CULTURE ON
EARTH, PRACTICALLY, HOLDS
THIS THING IN HIGH ESTEEM.

WHAT DO THEY KNOW
THAT WE DON'T?

WELL, THAT WHEN TREATED
WITH A LITTLE PATIENCE
AND UNDERSTANDING,

THE EGGPLANT IS DEFINITELY
GOOD EATS.

WHEN CHOOSING AN EGGPLANT
FROM THE VINE OR BIN,

THIS IS WHAT YOU WANT
TO SEE.



TIGHT SKIN, NO WRINKLES
OR BLEMISHES,

THE CALYX IS BRIGHT GREEN
AND HAS A NICE CLEAN CUT.

IT'S KIND OF HEAVY
FOR ITS SIZE,

AND WHEN PRESSED
WITH A FINGER,
THE FLESH GIVES SLIGHTLY,

BUT BOUNCES BACK
ALL THE WAY.

NOW THE BIGGER THE POD GETS,
THE SEEDIER IT BECOMES,

THEREFORE, THE MORE BITTER
IT'S GOING TO TASTE.

THAT'S BECAUSE THE SEEDS
CONTAIN ALKALOIDS RELATED
TO NICOTINE AND MORPHINE.

DEFINITELY NOT GOOD EATS,
OKAY?

OH, SEX IS ALSO A FACTOR.

FEMALES, EASILY RECOGNIZED
BY THE OVAL NAVEL THAT THEY
HAVE ON THE FLOWER END,

CONTAIN MORE SEEDS
THAN MALES,

WHICH HAVE A ROUND
BELLYBUTTON.

MORE SEEDS, MORE BITTERNESS.

THE DIFFERENCE
REALLY ISN'T NOTICEABLE
IN YOUNG SPECIMENS,

BUT WHEN FACED WITH
LARGER, OLDER PODS, ALWAYS
GO WITH THE BOY VEGGIES.

IT'S NOT A VEGETABLE,
IT'S A BERRY,

A NIGHTSHADE, IN FACT,

FIRST COUSIN TO TOMATOES
AND PEPPERS.

THEY'RE BERRIES, TOO.

DID YOU HEAR SOMEBODY SAY
NUTRITIONAL ANTHROPOLOGIST

BECAUSE I KNOW I DIDN'T
SAY NUTRITIONAL
ANTHROPOLOGIST.

BUT WHILE YOU'RE HERE,
YOU MIGHT EXPLAIN

HOW ANYTHING OTHER THAN
BARNEY AND THE ARTIST
FORMERLY KNOWN AS PRINCE

MIGHT HATCH OUT OF
SOMETHING THAT LOOKS
LIKE THIS.

MEET THE ORIGINAL
EGGPLANT,

CULTIVATED IN INDIA
SINCE AT LEAST
THE 15th CENTURY.

SO HOW DID WE GET
FROM BLANK TO BARNEY?

REMEMBER A CONVERSATION
WE HAD ABOUT CABBAGE?

AH, SO YOU'RE GONNA TELL
ME THAT THIS ACTUALLY
MUTATED ITS WAY

ACROSS FROM ASIA
TO EUROPE.

WELL, LET'S JUST SAY
THE LOCALS SELECTED FOR
CERTAIN CHARACTERISTICS.

SO AS A RESULT, THERE'S
A JAPANESE EGGPLANT,
OH, VERY NICE.

SEVERAL ITALIAN
VARIETIES...

THERE'S ALSO DUTCH,
FILIPINO, CHINESE
AND TURKISH VARIETIES.

THE TURKS, IN FACT, SAY
THAT THERE'S 1,000
DIFFERENT WAYS

TO COOK AN EGGPLANT.
THEY PROBABLY LIVE NEXT
DOOR TO MR. MCGREGOR.

SAY, HOW DO YOU
LIKE THEM?
I LIKE BABA GHANOUSH.

THAT'S MY FAVORITE, TOO.
BYE, NOW.
HEY!!

AND NOW, MR. EGGPLANT,
I GRILL YOU WHOLE!

(maniacal laughter)

OH... BABA GHANOUSH REQUIRES
WHOLE ROASTED EGGPLANT.

YOU COULD DO THIS
IN THE OVEN AT 450,

BUT I FIND THAT ROASTING
OVER AN INDIRECT CHARCOAL
FIRE

BRINGS A CERTAIN SMOKINESS
TO THE PARTY.

JUST MAKE SURE THAT YOU
PERFORATE YOUR PODS
SEVERAL TIMES

TO GIVE JUICES A WAY OUT.

JUST PUT THEM INDIRECTLY
OVER THE HEAT,

AND GIVE THEM ABOUT
SEVEN TO EIGHT MINUTES
AND THEN TURN THEM.

KEEP DOING THAT UNTIL
THEY'RE CHARRED AND BLACK
ON THE OUTSIDE.

IT WILL PROBABLY TAKE ABOUT
HALF AN HOUR OR SO.

TO TELL YOU THE TRUTH,
IN THE SUMMERTIME,

I PUT A COUPLE OF EGGPLANTS
ON THE GRILL EVERY TIME
I FIRE THIS DEVICE UP.

AH, MR. EGGPLANT
AND HIS FRIEND ARE
ROASTY-TOASTY SOFT

AND A HECK OF A LOT
SMALLER THAN THEY USED TO BE
BECAUSE OF MOISTURE LOSS.

OOH, THIS GUY LOST FACE,
TOO.

AND YET, THE ORDEAL
IS NOT OVER

BECAUSE NOW HE GETS
TO PUT UP WITH A NICE
FACIAL WRAP...

AS IN PLASTIC WRAP..

WHY?

YOU'LL SEE.

THE PLASTIC WRAP ISN'T
ABSOLUTELY NECESSARY,

BUT IF YOU USE IT,
I THINK YOU'LL FIND

THAT IT'S A HECK OF A LOT
EASIER TO GET THE MEAT
OUT OF THE POD.

IT'S ALSO A LOT EASIER
ON YOUR HANDS.

JUST SNIP OFF THE END
OF THE CALYX,

GET HOLD OF THE END,
AND KIND OF SQUEEZE.

SOME OF THE SKIN
MIGHT COME OFF,

BUT THAT'S OKAY,
IT'S MOSTLY PULP.

IT MAKES EASIER CLEANUP,
THAT'S FOR SURE.

JUST MAKE SURE YOU SNIP
UNDER THE CALYX,

OR EVERYTHING WILL STICK
INSIDE THE POD.

AND BE SURE TO HOLD IT
KIND OF LIKE
A TOOTHPASTE TUBE,

SQUEEZING IT FROM THE BACK
TOWARDS THE FRONT.

THERE...
PERFECT.

NOW LET THIS DRAIN FOR
ABOUT HALF AN HOUR.

THAT'S JUST ENOUGH TIME
FOR THE ALKALOID-LADEN
LIQUIDS TO DRAIN AWAY.

DO YOU HAVE TO DO THAT?

WELL, NO, IF YOU LIKE
THE IDEA OF...

SOMETHING THAT TASTES LIKE
AN OLD CIGARETTE BUTT

SOAKED IN TONIC WATER,
WELL, GO AHEAD AND EAT IT.

BUT I DON'T.

NOW THAT MR. AND MRS.
EGGPLANT'S REMAINS ARE
THOROUGHLY DRAINED,

REMOVE THEM TO THE WORK BOWL
OF YOUR FOOD PROCESSOR,

AND ADD TWO CLOVES
OF GARLIC, SLICED,

ABOUT 3/4 TEASPOON
OF SALT,

FIVE TABLESPOONS
OF LEMON JUICE,

AND FOUR TABLESPOONS
OF TAHINI.

GOOD STUFF IF NOT
A LITTLE BIT MESSY.

NOW TIME TO CHEW.

WORK INTO A PASTE,
AND THEN GIVE IT A TASTE.

I ALWAYS KEEP
A TASTING SPOON NEARBY.

IF YOU THINK IT NEEDS
A LITTLE MORE SALT,
NOW'S THE TIME.

IF YOU WANT TO ADD
SOME PEPPER, NOW'S THE TIME.

I THINK THIS TASTES
PRETTY GOOD.

OH, IF THE EGGPLANT IS STILL
A LITTLE BITTER FOR YOU,

THERE'S NOTHING LIKE
A FEW DROPS OF HONEY
TO TAKE CARE OF THAT.

THIS IS WHERE I WOULD
FINALLY ADD HERBS.

IF YOU ADD THEM TOO EARLY,
THEY'LL GET TOO CHOPPED UP
AND TURN BITTER.

I LIKE A LITTLE PARSLEY.

THAT'S PROBABLY ABOUT
HALF A SPRIG ALTOGETHER.

BOLT THIS ON,

PULSE JUST A FEW TIMES,

YOU DON'T WANT TO PULVERIZE
THAT PARSLEY.

AND YOU ARE DONE.

TOAST UP SOME PITA CHIPS,
POP "ISHTAR" INTO THE DVD,

AND GET READY
FOR A BIG NIGHT.

(doorbell rings)

HEY, MR. MCGREGOR.

YOU REALLY DO HAVE
A PURPLE THUMB, DON'T YOU?

IT'S A GREAT THING ABOUT
EGGPLANT, YOU KNOW?

THEY GROW LIKE WEEDS,
AND YOU CAN'T KILL THEM
WITH A STICK.
YOU DON'T SAY.

HEY, ARE YOU SURE THAT
YOU AND THE WIFE HAVE
ENOUGH OF THESE?

OH, NO, NO, NO,
SHE'S ALREADY PICKLING
A WHOLE BUNCH.

I'LL GET YOU
SOME OF THAT.
OH, I LOOK
FORWARD TO THAT.

GOOD, EAT 'EM UP,
I'LL GO GET YOU
SOME MORE.

OKAY, THANKS...

I THINK.

THIS IS A BOTANICAL SPONGE,
MEANING THAT IT IS POROUS,

MEANING THAT IT IS FULL
OF INDIVIDUAL AIR SPACES
OR PORES.

THAT MEANS THAT ONCE SLICED,

THIS WILL SOAK UP JUST
ABOUT ANY FLUID AROUND,
BE IT FAT OR LIQUID.

AND THAT'S BAD BECAUSE
COOKED, SATURATED EGGPLANT
TURNS TO MUSH.

SO WITH THE EXCEPTION
OF BABA GHANOUSH,

I NEVER COOK EGGPLANT
WITHOUT GIVING IT
A GOOD WRINGING FIRST.

OKAY, THAT'S NOT GONNA WORK.

WHY?

BECAUSE THE EGGPLANT'S
CELL WALLS ARE RIGID,

THEY'RE FULL OF WATER,
KIND OF THE WAY
THIS CHAIR IS FULL OF AIR.

NOW IT STANDS TO REASON
THAT IF WE WANT

TO COLLAPSE THOSE AIR SPACES
IN THAT EGGPLANT,

WE'RE GONNA HAVE TO COAX
SOME OF THE WATER
OUT OF THE CELL WALLS.

SOUNDS LIKE A JOB FOR...

BINGO.

HERE'S HOW.

LAY THE SLICES OUT
ON A RACK OVER THE SINK

AND THEN LIBERALLY SPRINKLE
WITH KOSHER SALT.

IN 10 OR 15 MINUTES, ENOUGH
MOISTURE WILL HAVE LEACHED
OUT VIA OSMOSIS

TO HOLD ONTO THAT SALT,

SO FLIP THEM OVER
AND REPEAT.

CELL WALLS ARE COLLAPSING
AS WE SPEAK.

WE'VE INITIATED THE PURGING
PROCESS.

PURGING IS A LOT
LIKE BRINING OR CURING

EXCEPT THAT THE EGGPLANT IS
NEVER GOING TO GET A CHANCE
TO REABSORB THAT LIQUID

BECAUSE IT'S DRAINING AWAY.

IT'S A ONE-WAY TRIP.

NOW DEPENDING ON
THE SIZE AND SHAPE
OF THE PURGING PIECES,

ONE TO THREE HOURS
WILL DO THE TRICK.

BUT HEY, IF YOU CAN
AFFORD MORE TIME, GREAT.

AFTER A THOROUGH RINSING
TO REMOVE ANY EXCESS SALT,

WE'RE READY TO WRING.

THE CELL WALLS ARE
SERIOUSLY WEAKENED
AT THIS POINT,

SO IT'S NOT
GONNA TAKE MUCH.

I JUST TREAT THEM
LIKE A SPONGE.

AFTER A GOOD SQUEEZE,
DRY THOROUGHLY

BY WRAPPING YOUR ROUNDS
IN PAPER TOWELS.

NOW WHEN COOKED, THESE
COMPRESSED CHUNKS OF FLESH

WILL TAKE ON A DARNED
PLEASANT AND MEATY
CONSISTENCY.

AND DON'T WORRY,
ONCE PURGED,

THOSE PIECES AREN'T GOING
TO SOAK UP ANY MORE LIQUID

THAN THIS CHAIR WOULD
SUCK UP AIR,

BUT THAT DOESN'T MEAN
WE CAN'T GET LIQUID
TO STICK TO IT.

SOMETHING STICKY, PERHAPS,
LIKE STEAK SAUCE.

OF COURSE, WE'D NEVER
JUST USE STEAK SAUCE,
WOULD WE?

NO, NO, NO, NOT WHEN
WE CAN BUILD OUR OWN.

WE START WITH ABOUT 1/2 CUP
OF EXTRA-VIRGIN OLIVE OIL...

FOLLOW THAT WITH 1/4 CUP
OF WORCESTERSHIRE SAUCE...

A TABLESPOON
OF APPLE CIDER VINEGAR...

1/4 CUP OF... OH, GO AHEAD
WITH THE STEAK SAUCE.

PRETTY, NO?

IT'S THE LAVA LAMP
YOU CAN EAT.

AND LAST BUT
BY NO MEANS LEAST,

TWO TABLESPOONS OF HONEY.

HEY, I NEVER SAID
FOOD WAS FAST.

NOW BRING THIS ALL
TOGETHER IN A BOWL...

NOW THERE'S NOTHING STANDING
BETWEEN US AND THE GRILL.

(thunder)

DID I MENTION THAT
A BROILER IS BASICALLY
JUST AN UPSIDE-DOWN GRILL?

NOW ONCE YOUR BROILER
IS UP TO FULL THROTTLE,

JUST SLIDE THESE
RIGHT IN.

YOU WANT TO LOOK FOR ABOUT
SIX TO EIGHT INCHES AWAY
FROM THE FLAME

IF IT'S A GAS BROILER

OR FIVE TO SIX INCHES
IF IT'S AN ELECTRIC BROILER.

NOW COOK THESE FOR, SAY,
THREE MINUTES ON EACH SIDE

OR UNTIL THE EGGPLANT JUST
STARTS TO CHAR AROUND
THE OUTSIDE.

NOW AT THIS POINT,
YOU COULD PLATE

AND SPRINKLE ON SOME
NICE FRESH HERBS,

MAYBE GRIND ON SOME PEPPER
AND SERVE.

OR YOU COULD PULL THESE OUT,

SPRINKLE ON A LITTLE BIT
OF HARD CHEESE --

SHREDDED, OF COURSE.

I LIKE ROMANO, BUT PARMESAN
WOULD BE FINE, AS WELL.

AND BE LIBERAL WITH IT.

TRY TO COVER EACH SLICE.

SOME OF IT'S GONNA FALL OFF,
BUT HEY, THAT'S WHY WE'RE
OVER A PAN.

NOW BACK UNDER UNTIL
THIS IS CRUSTY BROWN.

NOW THAT IS WHAT I CALL
GOOD EATS.

(doorbell rings)

HEY, MR. MCGREGOR.

HEY THERE, MR. BROWN,
YOU'RE READY FOR MORE
EGGPLANTS, I HOPE.

ABOUT THE EGGPLANTS,
I'M KINDA RUNNING SHORT
OF COUNTER SPACE RIGHT NOW,

AND I REALLY DON'T THINK
THAT I COULD...
OH, GOOD, GOOD, GOOD.

HERE YOU GO, STILL WARM
FROM THIS MORNING'S SUN.

AREN'T THEY BEAUTIFUL.
YEAH, IT'S A BEAUTY.

ALL RIGHT, I'LL BE BACK
AROUND TOMORROW.

OH, LISTEN, ABOUT
TOMORROW, I'M GOING
OUT OF TOWN.

OH YEAH, WHERE TO?
GUESS.

DES MOINES.
THAT'S RIGHT,
I'M GOING TO DES MOINES.

WELL, I'LL LEAVE YOUR
SHARE ON YOUR BACK DECK.

I JUST GOT A DOG.
I LIKE DOGS.

HE'S GOT RABIES.
HAVE A NICE TRIP.

FOR ITS NEXT PERFORMANCE,
EGGPLANT IS GOING TO TURN
ITSELF INTO PASTA,

BUT WE'VE GOT TO DO
A LITTLE PREPPING.

BEFORE WE CUT IT LENGTHWISE
AND PURGE IT,

WE'RE ACTUALLY GOING
TO PEEL IT, OR AT LEAST
MOSTLY PEEL IT.

SO CUT OFF THE CALYX END
AND JUST PEEL FROM THE TOP
ALMOST TO THE BLOOM END

AND THEN KICK OUT
SO THAT YOU LEAVE JUST
A LITTLE BIT OF SKIN

(woman screaming)
HERE AT THE BOTTOM --

EGADS!

SHE'S DEAD, JIM.

BONES,
WHAT HAPPENED HERE?

DARN IT, JIM, I'M A COOK,
NOT A DETECTIVE.

WELL, WE DON'T HAVE
TO LOOK FAR.

THERE'S THE CULPRIT.

ANOTHER SENSELESS
PEELER DEATH.
THIRD ONE THIS YEAR.

YOU KNOW, THESE KIDS GET
OUT OF CULINARY SCHOOL
WITH THEIR FANCY KNIVES,

AND THEY'RE STILL
CARRYING THESE
DEATH TRAPS,

THESE 50 CENT PEELERS,
IT'S...

TRAGIC.
TRAGIC.

TIME TO START TAKING
APPLICATIONS?
YEAH, RIGHT AWAY,

AND GET THE BODY
OUT OF HERE, WILL YOU?

AND GO AHEAD AND
NOTIFY THE FAMILY.

AS WE'VE SEEN HERE TODAY,
PROPER PEELER EVALUATION

IS CRITICAL TO YOUR
HEALTH AND HAPPINESS.

THERE ARE MANY FACTORS
FOR YOU TO CONSIDER.

FIRST OFF, THE HANDLE.

LET'S FACE IT, IF YOUR HAND
CRAMPS AFTER 2.5 SPUDS,

YOU'RE IN POSSESSION
OF A BAD TOOL,

SO ALL FLIMSY, MEASLY,
AND UNCOMFORTABLE-LOOKING
HANDLES HAVE GOT TO GO.

NEXT, BLADE CONFIGURATION.

REMEMBER SHAVING
WITH ONE OF THESE?

THAT'S RIGHT, YOU WALKED
AROUND WITH A LOT OF TISSUE
DOTS ON YOU.

THEN CAME THE SWIVEL --
NO MORE DOTS.

WELL, WHAT'S GOOD FOR
SHAVING IS GOOD FOR PEELING,

SO ALL NON-SWIVEL MODELS
HAVE TO GO.

OF COURSE, A SWIVEL
IS A MOVING PART,

SO YOU NEED TO CHECK
THE CONNECTION.

IF IT'S FLIMSY,
IF THE BLADE JUST POPS
RIGHT OUT,

IMAGINE WHAT A FEW BAGS
OF CARROTS WILL DO.

SO CHEAP CONNECTIONS
HAVE GOT TO GO.

AS FAR AS THE BLADE ITSELF
GOES, YOU'VE GOT TWO MAJOR
CHOICES.

YOU CAN GO WITH ONE OF THESE
CERAMIC MODELS, WHICH NEVER
NEED SHARPENING,

BUT THEY'RE EXPENSIVE,
AND WHAT'S MORE,
THEY'RE BREAKABLE,

I DON'T LIKE THEM.

THAT LEAVES US
WITH STAINLESS.

BUT EVEN THERE,
WE'VE GOT SOME CHOICES --
SMOOTH OR SERRATED?

NOW I FIND THAT THESE
SERRATIONS STAY SHARPER
A LOT LONGER.

THOSE LITTLE TEETH REALLY
GRAB HOLD OF THICK SKIN

LIKE ON AN EGGPLANT
OR SAY, A RUTABAGA,

SO I'M GONNA GET RID
OF THE SMOOTH BLADES.

THAT LEAVES US WITH STYLE
TO CONSIDER.

NOW WE'VE GOT
A STRAIGHT MODEL.

VERY NICE FOR TAKING A VERY
THIN LAYER OFF OF A
RELATIVELY UNIFORM OBJECT,

SAY A CARROT OR A POTATO.

THIS ONE'S EVEN GOT
A LITTLE DIGGER TOOL

FOR GETTING EYES
OUT OF A POTATO.

YEAH, I LIKE THAT,
THAT'S NICE.

THEN THERE ARE HARP
OR Y PEELERS.

THEY USUALLY HAVE A DEEPER,
WIDER BITE,

SO THEY'RE ADEPT AT HANDLING
HEAVY PEELS AND LARGE
SURFACE AREAS,

LIKE A REALLY BIG EGGPLANT.

I ALSO LIKE THESE
FOR SHAVING CHOCOLATE.

SO THE ANSWER SEEMS CLEAR,
EVERY KITCHEN NEEDS
TWO PEELERS,

A STRAIGHT AND A Y PEELER
WITH COMFORTABLE GRIPS

AND SWIVELING MICRO-SERRATED
BLADES HEARTILY ATTACHED
TO THE REST OF THE DEVICE.

OH, YOU DON'T WANT TO SPEND
MONEY FOR TWO?

WELL, FINE, THE NEXT TRAGEDY
WILL BE ON YOUR HEAD.

OUR EGGPLANT HAS BEEN
PEELED, PURGED, AND
CUT INTO FINE STRIPS.

WHY?
BECAUSE WE'RE GONNA MAKE
EGGPLANT PARMESAN.

OH, I KNOW, YOU'RE SAYING,
"THAT TAKES TOO LONG."

WELL, WE'VE GOT A VERSION
AROUND HERE THAT TAKES
ONE MINUTE,

AND TO PROVE THAT, WE'RE
GOING TO BRING ON MY SCRIPT
SUPERVISOR, STEPHANIE.

STEPHANIE, WILL YOU PLEASE
COME IN AND HELP ME OUT
WITH THIS.

SHE HAS A SPECIAL
STOPWATCH.

ARE YOU READY?
I'M READY.

SET?

GO.

COUNT DOWN EVERY
TEN SECONDS FOR ME,
IF YOU WOULD.

TEN.

TWENTY.

THIRTY.

FORTY.

FIFTY.

TWO, THREE, FOUR,

55, 56, 57,

58, 59, 1 MINUTE.

PRETTY IMPRESSIVE.

(doorbell rings)

HELLO, MCGREGOR.
HEY, THERE, MR. BROWN.

WHAT DID YOU DO WITH
THE EGGPLANTS I LEFT
WHILE YOU WERE AWAY?

BATTING PRACTICE.
AHA!

I HEARD THAT ALREADY
FROM MR. HENDERSON
UP THE STREET.

HEY, I'VE GOT YOU
SOME MORE.

OH, NO, NO, NO.

NO MORE OF YOUR TRIBBLES,
MCGREGOR.

BUT I CAN'T BRING THEM
BACK HOME.

MRS. MCGREGOR
WILL KILL ME,

AND I CAN'T THROW THEM
AWAY, I'VE RAISED THEM
FROM LITTLE SEEDS.

ALL RIGHT,
I'LL TAKE THEM.
OH GREAT.

HEY, AND I'LL HAVE SOME
MORE FOR YOU TOMORROW.

YEAH, AND YOU CAN KEEP
THE WHEELBARROW.

EGGPLANTS KEEP BEST
BETWEEN 45 AND 50 DEGREES,

SO THE AVERAGE CHILL CHEST
IS A LITTLE ON
THE CHILLY SIDE.

IF YOU'RE GONNA COOK
YOUR EGGPLANTS WITHIN
A DAY OR TWO,

JUST SET THEM IN THE
COOLEST SPOT YOU CAN FIND
IN YOUR KITCHEN...

IF THERE'S ANY ROOM LEFT.

IF YOU NEED TO HOLD THEM
LONGER THAN THAT,

WRAP IN A COUPLE LAYERS
OF PLASTIC WRAP

AND KEEP THEM ON THE TOP
SHELF OF YOUR FRIDGE.

BUT REMEMBER, UNDER PERFECT
CONDITIONS, AN EGGPLANT IS
ONLY GOING TO KEEP 14 DAYS.

IF YOU BOUGHT IT
AT THE MARKET,

THERE'S NO REAL WAY TO KNOW
HOW LONG IT'S BEEN
ON THE RUN,

SO EAT QUICK.

OR GO AHEAD AND SLICE,
PURGE, AND DRY YOUR PODS

AND SEAL THEM IN
HEAVY FREEZER BAGS.

REFRIGERATE THIS
FOR UP TO A WEEK

OR FREEZE FOR
UP TO THREE MONTHS.

I'M GOING TO NEED
A BIGGER BOX.

THIS WEEK, WE'RE PROUD
TO LAUNCH THE FIRST
IN A SERIES

OF INVESTIGATIVE FIELD
REPORTS GENERATED BY
"GOOD EATS" STAFF MEMBERS.

TODAY, EXECUTIVE SOUS CHEF,
MAUREEN "PRINCESS" PETROVSKY

BRINGS US THIS STORY
ON EGGPLANT AND NUTRITION.

THANKS, A.B., I'M HERE
AT THE WORLD NUTRITION
SYMPOSIUM

IN BRUSSELS, BELGIUM.

AFTER SEVERAL DAYS
OF MEETINGS, LECTURES,
AND SPEECHES

CONCERNING EGGPLANT,
I'VE GOT GREAT NEWS.

EGGPLANT IS ALMOST
ENTIRELY FAT-FREE.

THE BAD NEWS IS,
IT'S ALMOST ENTIRELY
PROTEIN, CARBOHYDRATE,

VITAMIN, AND
MINERAL FREE, TOO.

IN OTHER WORDS, EGGPLANT
ISN'T REALLY VERY
NUTRITIOUS AT ALL.

SORRY.

THANK YOU, MAUREEN.

WELL, THERE YOU HAVE IT,
KIDS,

YOU CAN ALL RELAX
AND EAT YOUR EGGPLANT

BECAUSE ALTHOUGH IT'S
BY NO MEANS BAD FOR YOU,

IT'S NOT APPARENTLY
THAT GOOD FOR YOU, EITHER.

YOU HEAR THAT, MCGREGOR?

SO WHAT HAVE WE LEARNED?

WE'VE LEARNED THAT
EGGPLANTS ARE BERRIES,

THAT YOU CAN AVOID BITTER
ONES BY BUYING EITHER YOUNG
OR MALE PODS

WHENEVER POSSIBLE.

YOU SHOULD PURGE THEM
BY SLICING THEM,
SALTING THEM,

LETTING THEM STAND,
THEN RINSING AND
SQUEEZING THEM.

WE ALSO LEARNED THAT
THEY LIKE TO BE STORED

IN COOL, BUT NOT
TOO COOL OF A PLACE.

WE'VE ALSO LEARNED THAT
ALTHOUGH EGGPLANTS AREN'T
NECESSARILY GOOD NEIGHBORS,

THEY ARE MOST DEFINITELY
GOOD EATS.

SEE YOU NEXT TIME.

Captioned by
Scripps Networks, Inc.