Eggplant is an American name for a vegetable that probably originated in India. Eggplant is an oval shaped vegetable that has a glossy purple skin and a bright green cap. Known as Aubergine in some other countries, eggplant is popular in Indian, Mediterranean and Chinese cuisines. American or globe eggplant is the largest and has a tear drop shape. Italian eggplant is smaller and sweeter. It comes in other colors (striped, black or white). Chinese eggplants are long and narrow and have a pale violet color. They too have a sweeter flavor. There also are miniature heirloom varieties. Eggplant is popular in cooking because it has a meaty texture and mild flavor. It will soak up the flavor of any dish to which it is added while adding a creamy texture to the dish. Whatever the color, eggplants are low in calories and packed with nutrient density.
Peak Time: July to October
Average Price: $1.49 per pound
Tips for Selection and Storage: When in season, choose young, small- to medium-size plump and firm eggplant that have a glossy purple color and smooth skin. Choose eggplant that is heavy for its size. The cap should be fresh-looking and green, not wilted or brown. Avoid those that are dull in color or have wrinkled skin, bruises or brown spots. Old or overripe eggplants or those that are off color or sit out for a while after being harvested are more likely to exhibit a bitter flavor. The seeds of a young, fresh eggplant are very small, so the flesh will not have accumulated the bitter compounds found in eggplants that have become overripe and rubbery. Eggplant can be stored whole wrapped in a paper towel in the refrigerator for about a week.
Tips for Preparation: Eggplant is traditionally added to many dishes such as stews, casseroles, dips or main course entrees such as eggplant parmesan. Eggplant will soak up the seasoning or flavor of any dish. Grilled, roasted, sauteed, stir fried or fried eggplant also soaks up any oil so it is best to use extra virgin olive oil or another heart health oil. Eggplant should always be cooked before eating and may be peeled or not as required in the recipe. When roasting, grilling or frying leave the peel or partially peel leaving stripes. Smaller eggplants like Fairy Tale, Indian, or Patio Baby can be roasted, grilled or baked whole or halved.
Nutritional Highlights: Eggplant is low in calories at about 38 per cup and a good source of manganese, potassium, folic acid, vitamins C and K and dietary fiber. Eggplant is especially high in phytonutrients that are antioxidants and protect the body from chronic disease. The purple hues of eggplant contain a pigment that is rich in anthocyanin. One anthocyanin in eggplant is called nasunin and is an especially powerful antioxidant that has protective effects for the heart. Other phytonutrients help protect against certain types of cancers. The dietary fibers and phytonutrients called polyphenols in eggplant help regulate blood sugar.
