Purple Power!
Eggplants, or the "Purple Pear" are oblong shaped vegetables and members of the nightshade family, that may be found in various colors such as purple, white and lavender and at times even orange. They are available year-long, but are best bought in between August and October because that’s technically when they are in season.
Eggplant is a great source of potassium, copper, manganese, thiamin (vitamin B1) and dietary fiber. Additionally it is a good source of niacin (vitamin B3), folate, magnesium and vitamin B6. Eggplant also contains phytonutrients such as nasunin, chlorogenic acid, and caffeic.
Nasunin has been found to protect the lipids (fats) which are found in the membranes of your brain cells. Chlorogenic acid is an antioxidant is linked to the prevention of cancer, lowering bad cholesterol (LDLs), and it has other properties which fight both viruses and bacteria.
How to choose your eggplant:
Choose eggplants that are heavy for their size and without cracks or discolorations.
How to store your eggplant:
Store eggplants in the refrigerator crisper drawer. Use within 5-7 days.
Choose ones that are firm and heavy for their size. Their skin should be smooth and shiny, while their color should be bright. The eggplant should be free of discoloration, scars, and bruises, which is indicative that the meat of the vegetables is damaged and possibly decayed.
Eggplants are actually quite perishable. They are sensitive to both heat and cold and should be stored at around 50 degrees Fahrenheit (10 degrees Celsius) whenever possible. Do not cut eggplant before you store it as it will spoil quickly once its skin has been punctured or its inner flesh exposed.
Eggplants are bitter generally to taste. It is suggested to lightly salt, rinse, and cook to reduce the bitterness.
Vegetarian Dish Suggestions For Eggplant:
Baba Ganoush
Eggplant Moussaka
Eggplant Parm
Eggplant Rolatini
Stuffed Eggplant
Ratatouille
Grilled Eggplant with Balsamic Glaze
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