What's This?

Eggplant (Solanum melongena) otherwise known as aubergine,  brinjal, melanzana, garden egg, patlican, and in the deep south, 'guinea squash'.

Most people think of eggplant as a vegetable, but are really a fruit. Eggplants are related to tomatoes, peppers and potatoes (part of the nightshade family). The eggplant is believed to have originated in India, where it is considered to be the King of Vegetables.

WHY SHOULD I EAT THIS?

Besides being delicious, eggplant is a low calorie food and full of vitamins and minerals (especially potassium and folate). Eggplants are also low in carbohydrates and high in fiber which can help with lowering cholesterol. Eggplant skin has also been shown to have antioxidant properties. Studies have shown that eggplants will absorb 80 grams of fat in approximately 70 seconds which can add ~700 calories to the eggplant, so watch the fat when cooking!!

STORAGE

Eggplants are very perishable and will have a bitter taste as it ages. They should be stored in a cool, dry place and used within a few days of purchase. It’s best to place in a plastic bag if stored in a refrigerator.

SHOPPING / COOKING

Look for firm eggplants that feel heavy for their size and have smooth, shiny skins and bright green stems. When eggplants are young/fresh, the skin of most eggplants are edible; older eggplants should be peeled.

Because globe eggplant and other large varieties usually have tough skins, peeling it is a good idea, especially if you're serving it in chunks or slices.

Eggplant can be cooked in a variety of way Grill, roast, or fry (grilling and roasting the preferred method for the health conscience). When you grill-roast the eggplant and then separate the flesh from the peel, keep the skin on during cooking to keep the eggplant intact. Salt and thoroughly dry the eggplant. Brush the slices with oil and grill over a medium-hot fire until soft and cooked through.

Eggplant is one vegetable in which you do not want to under-cook. It is most appetizing when completely cooked until it's very soft, smooth, and creamy.

As an alternative to grill-roasting, pierce the eggplant in several places and roast it whole and unpeeled on a baking sheet at 350°F until it's quite soft and starting to collapse, almost an hour. Peel and drain it as you would for grill-roasting.

Baked Eggplant Bruschetta


One large eggplant

Olive Oil

Fig Vinegar

3 large Heirloom tomatoes (or Roma)

1 package Mozzarella Cheese

1 package Prosciutto

Heat Oven to 350⁰ Wash and slice eggplant (thickness as desired). Drizzle some olive oil (~1tsp per slice) and fig vinegar (~1tsp per slice) over each slice. Slice mozzarella and prosciutto and place on each slice (~1oz mozzarella / 1oz prosciutto per slice). Dice tomatoes (~1/4 cup per slice) and place on top. Bake in oven for 15 minutes or until cheese is melted and eggplant is golden brown.

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References:
Noda, et al. “Antioxidant activity of nasunin, an anthocyanin in eggplant peels”. Res Commun Mol Pathol Pharmacol. 1998 Nov;102(2):175-87.

http://ndb.nal.usda.gov/ndb/foods/show/2948?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=eggplant

Adult Treatment Panel (ATP III) of the National Cholesterol Education Program, NIH

http://www.finecooking.com/articles/how-to/cook-eggplant-to-perfection.aspx