Eggplant

LATE SUMMER/EARLY FALL VEGETABLE

Eggplant is a large teardrop shaped vegetable with purple-black skin. The most common is the Black Beauty which is a deep purple color.

Italian eggplant, which is available on an occasional basis, is smaller in size, plump and curved with firm flesh and a deep purple color.

There is another variety that is ivory color, which lacks the bitterness of regular eggplant and has a smooth and creamy texture when cooked.


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Selecting:

When selecting, choose those that are heavy for their size, firm and showing no wrinkles. There should be a uniform deep color over the entire eggplant with no green color. The skin should be firm and shiny, which indicates it has just been picked.

Avoid any that show bruising, are soft to the touch or show wrinkled skin.

Storing and Handling:

When storing, place in the refrigerator. They can be stored for approximately three to four days depending on product freshness.

Preparing:

Wash thoroughly under running water, trim off the stem and slice or dice as desired. You may remove the skin carefully with a knife or a vegetable peeler, if desired.

Sauté: slice or dice eggplant as desired.

Quick Tip: to remove some of the moisture (and bitterness from
older eggplant) sprinkle the cut up eggplant with a little
salt and leave in a colander for about 30 minutes,
then gently squeeze and pat dry.

Sauté in a small amount of hot oil for about 5-8 minutes, stirring constantly, until it is golden brown and tender.

Broiling: peel eggplant and slice. Brush each slice with a little oil and place on a broiler pan rack about 5 inches from the heat source. Broil until browned on each side. Watch carefully so the slices do not burn.

Microwave: place cubed eggplant in a covered microwave safe dish with a small amount of water. Cook for approximately 3-5 minutes or until tender when pierced with a fork or knife.


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Side Dish: Combine with other vegetables and sauté to make easy vegetable dishes.

Eggplant Parmesan: Lightly fried slices of eggplant are combined in layers with marinara sauce and cheese and then baked until cooked through to make this delicious dish.



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Seasonings and Foods to use with Eggplant: capers, cheese, garlic, marinara sauce, tahini (sesame paste), tomatoes


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