Eggplant is such a companionable vegetable that few of the people enjoying it can describe exactly how it tastes all by itself. Like its botanical cousin, the potato, eggplant showcases the flavors of any dish or seasonings it is paired with. Both eggplant and potatoes are part of the large Nightshade family. Edible family members include tomatoes, tomatillos, and peppers; inedible members include the datura and Jimson weed, as well as the common nightshade vine, all of which are dangerously toxic to animals and humans. Eggplants come in shades of purple, white and green, cylindrical and teardrop shaped. All grow best where summers are long and hot, explaining their frequent use in Indian, Asian, and Mediterranean cuisines.
What to Look For:
Eggplant Storage and Preparation Tips:
Cooking with Eggplant:
Eggplant is almost always served cooked. Mature raw eggplant will possess a slightly bitter taste in both flesh and seeds. Most cooks reduce the amount of watery juice released in cooking by salting slices or cubes and layering them between paper towels for 15-30 minutes. This reduces both juiciness and bitterness. Rinse excess salt from eggplant pieces and pat dry before proceeding with your recipe.
Both Indian and Chinese cuisines contain many recipes for eggplant, which can be steamed, sautéed, broiled, braised, baked and stir-fried. In Italian and Greek cooking, eggplant is often breaded and fried. Many dishes combine it with other members of its botanical family, including small amounts of meat or cheese to create main dishes. Cooked eggplant is also served cold, simply dressed with vinegar and oil, pickled, or in combination with tomatoes, onions, peppers and olives.
Eggplant Nutrition Highlights:
Eggplant is a good source of fiber and folate. It contains small amounts of B vitamins (B1, B2, B3, B6, B12) and trace minerals, including magnesium and phosphorus. It is low in calories, and its ability to combine well with other ingredients must carry the blame for its being regarded as fattening.