Eggplant is one of the most unique vegetables I can think of. Beautiful, shiny, and show stopping—it aims for your attention in shades of deep, glossy purple cast in unusual, oblong shapes. It’s one of my favorite plants in the garden, too: big, floppy leaves, with a thick center stalk, and lovely fruits peering out beneath the branches.
Some people are turned off by the idea of a vegetable named after an egg. But for the brave ones who don’t shy away from this interesting veggie, there’s a lot to like!
Eggplant is at it’s best in combination with other foods, like tomatoes, basil and garlic. Try flavorful eggplant parmesan and ratatouille, or savory stuffed eggplant with mushrooms and rice. Eggplant also adds an elegant touch to pizzas, pastas, and more.
Give it a try, and I think you’ll find it to be a delightful addition to your culinary repertoire!
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Selecting and Storing
- Choose eggplant with smooth, shiny skin. Avoid ones with wrinkled skin, or ones that are over six inches in diameter. The cap should be green.
- Press gently on the skin and see if your finger mark disappears quickly, which is a sign of freshness.
- Store eggplant uncut in a plastic bag in the hydrator drawer of the refrigerator for up to one week.
- Eggplant can be briefly steamed, and then frozen. Or it can be prepared in dishes like ratatouille, and then frozen in airtight containers.
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Fun Facts
- Eggplant is native to India and is a member of the nightshade family, which includes potatoes, tomatoes, and peppers.
- Many varieties of eggplant exist, including the common purple-skinned, oblong variety, and the longer, thinner, Japanese variety. There are also pale violet and almost white varieties. Each variety is interchangeable in recipes.
- During the 15th century, Europeans grew eggplant only as an ornamental curiosity, as they believed it to be poisonous.
- Thomas Jefferson is credited with introducing the plant to North America.
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Nutritional Information:
- Eggplant is a good source of Vitamin K, Thiamin, Vitamin B6 and Manganese, and a very good source of Dietary Fiber.
- It contains only small amounts of nutrients, but it is generally combined with other nutritious foods, like tomatoes.
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Recipes:
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Sources/Links:
www.fruitsandveggiesmatter.gov/month/eggplant.html
From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce
For a list of farms in your area and more recipes, visit www.localdifference.org.
Taste the Local Difference is a project of the Michigan Land Use Institute’s Entrepreneurial Agriculture Project, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.
