Eggplant

6 Jul

Description

Eggplant is a member of the nightshade or potato family, which also includes tomatoes and hot peppers.  Eggplants can be purple, green, white or striped, pear-shaped or cylindrical and the size of a golf ball to a football.  Eggplant grow in a manner similar to tomatoes, hanging from the vines of a plant that grows several feet in height.

 Nutrition

  • Eggplant is fat free, cholesterol free, and sodium free
  • Eggplant is a good source of dietary fiber

 Selection

Choose eggplants that are heavy for their size and without cracks or discolorations.

 Preparation

Wash the eggplant first and then cut off the ends.

 Ways to Enjoy

  • Cut eggplant into cubes, add curry sauce, and simmer until tender.  Serve over brown basmati rice
  • Add eggplant to your stir-fry early on so it cooks thoroughly
  • Roast a small eggplant. Cool. Peel and cut into cubes. Add to tomato sauce with fresh basil. Serve over pasta.
  • Slice an eggplant lengthwise into thin slivers and use in lasagna in place of noodles
  • Eggplant can be baked, roasted in the oven, or steamed.
    • To bake eggplant whole, pierce several times with a fork and bake at 350°F for 15-25 minutes

 Storage

Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper drawer.  Use within 5-7 days.

 Recipes

http://www.foodnetwork.com/topics/eggplant/index.html

                                                (image source: veggiegardeningtips.com)

 Sources

George Mateljan Foundation. (2011). Eggplant. Retrieved from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=22

Produce for Better Health Foundation (2011). Fruit & Vegetable Nutrition Database. Retrieved from http://www.fruitsandveggiesmorematters.org/?page_id=2469

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