Ep 6. Deep Purple

Good Eats is a television series focused on teaching viewers about the science and technique behind cooking. In season 5, episode 6, titled "Deep Purple," host Alton Brown dives into the world of eggplant.

Brown dissects the history and botany of eggplant, explaining why it is technically a fruit and not a vegetable. He then goes on to explain the variety of eggplants available and which ones are best for specific dishes.

The episode explores different cooking methods for eggplant, including grilling, roasting, and frying. Brown demonstrates how to properly prepare an eggplant for each method to achieve the best results. He also shares tips on how to reduce the bitterness in eggplant, a common complaint among cooks.

As he cooks, Brown provides interesting trivia about eggplant, including its use in traditional medicine and its association with the color purple. He even transforms eggplant into a dye and creates a fabric using its natural pigment.

One of the highlights of the episode is the creation of a dish called "Deep Purple Lasagna." Brown uses eggplant in place of traditional pasta noodles and layers them with a rich tomato sauce and a variety of cheeses. He also shares a recipe for eggplant parmesan, which he claims is even better than its meat-based counterpart.

Throughout the episode, Brown emphasizes the importance of proper seasoning and encourages viewers to taste their food every step of the way. He also encourages experimenting with different ingredients and techniques to find what works best for individual tastes.

"Deep Purple" is a fascinating and informative episode of Good Eats that will leave viewers with a newfound respect for the humble eggplant. Brown's enthusiasm for the subject matter is infectious, and his explanations are clear and easy to follow. Whether you're a seasoned cook or a beginner, this episode will inspire you to try new things in the kitchen.