Whether you call it aubergine or eggplant, this vegetable makes a wonderful addition to a spring garden and menus—as appetizers, side dishes and entrées. A plant native to India, the eggplant, today, is grown in most warm regions of the world.
Our heirloom and organic Rosa Bianca Eggplant—found in The Producer—is adored for its violet and white coloring and savored for its creamy, mild taste and wonderful texture. Raw eggplant can have a bitter taste, but once cooked, the flavor of eggplant turns deliciously complex and rich. This versatile vegetable can be fried, grilled or roasted.
If frying, it is important to take the raw eggplant’s texture into consideration. The texture is somewhat spongy, so it will soak up the oil. Fry over moderately high heat. Once the cell structure breaks down, the eggplant will release much of the oil it initially soaks up. Just like squeezing a sponge!
Grilling an eggplant is easy and adds a smoky-sweet flavor. Simply cut an eggplant, lengthwise, into steak-like pieces. Whisk together olive oil, minced garlic and chopped rosemary then brush each side of the eggplant slices with the mixture. Set eggplant slices, diagonally, on the grill and turn often until they’re cooked through.
Nutritionally, eggplant is low in saturated fat, sodium and cholesterol. It is also high in dietary fiber; folate; potassium; manganese; vitamins B6, C, and K; thiamin; niacin; pantothenic acid; magnesium; phosphorus; and copper. Wow! That’s a lot of nutritional health benefits!
This vegetable is a keeper, so plan on adding it to your spring garden and menus. Two of our favorite eggplant dishes include Baba Ghanouj and Eggplant Parmigiano. How do you like to cook your eggplant? We’d love to hear from you.