Every month of the summer is exciting for me! I love welcoming all the different fruits and vegetables grown locally as they become available. Hello juicy peaches. I’ve missed you, ripe melons! Welcome back to my good friends, red all-the-way-through, tomatoes. By the time we get to August, I don’t know which way to look. I want it all…the crisp cucumbers, tender green beans and squashes, plump figs, and butter-soft lettuces. I particularly look forward to August when the many varieties of eggplant are flooding the stores and markets. Regardless of whether you call them eggplants (US), aubergines (Europe) or brinjals (India, South Asia, South Africa) they are all delightful.
It’s not as if I can’t get beautiful large globed American eggplant or the smaller and sweeter globes of Italian aubergines all year, but the fresh-from-the-farm varieties available in August through October are so gorgeous. I love the pretty striped Graffiti eggplants, the colorful Heirloom and Fairy Tale varieties as well as the surprising White eggplants. My mother’s favorite variety is the Chinese. These brinjals are long and thin and Mom likes to serve them as hors d’oeuvres. She slices them and preps in advance so she can serve them as her friends arrive.
If you haven’t been a fan of eggplant, now is the time to try them again. Just 20 calories per cup (WOW!), eggplant is loaded with fiber, protein, vitamins and minerals to support brain health, heart health, lower blood sugar and aid in weight loss. Given they are low in carbs, they’re a smart substitute for higher carb ingredients. For example, my potato-loving hubby, is just as happy with these tasty Crispy Baked Eggplant Fries (87 calories per serving) as he is with his favorite healthy Old Bay Crispy Oven Fries (202 calories per serving).
Probably the only way I don’t eat eggplant is raw. It can be eaten raw, but most people find it a little bitter. Fortunately, there are so many delicious ways to enjoy eggplant. I love to include it with other roasted veggies. I add it to pasta sauce as a substitute for meat. I grill it basted with olive oil and herbs. We often make extra grilled slices so we can add them to sandwiches the next day…Yum! Sliced round, sliced longways or diced, eggplant is a healthy and easy addition to your meal plan. Search in your DinnerTime Recipe Box for more fabulous eggplant recipes.
Easy Eggplant
Choosing the best: Look for a firm eggplant, with shiny skin and no soft spots. It should feel heavy, indicating the eggplant is fresh and hydrated.
Peeling: Some people like to peel their eggplant. Peel before cutting for ease. I like to leave the peel on or sometimes will peel in strips for an interesting pattern. The peel is healthy too and holds the eggplant “meat” together.
Storing: Eggplants have a short shelf life. Keep them on the counter for only a few days. It’s best to store in a cool place or in the refrigerator in a bag for up to a week. The ripening gas, ethylene, emitted by fruits and vegetables, will shorten the storage life of eggplant, so keep them separate.
Salting: Salting helps reduce the water content and will keep the eggplant from becoming too soggy or absorbing excess oil. This allows the eggplant to have a stronger flavor and a more tender texture. Some of the smaller, seedier varieties can be a little bitter and salting will help reduce the bitterness. Sprinkle the cut eggplant with salt and leave for as little as 10 minutes to up to an hour. Rinse and pat dry. If you don’t have time to salt, no worries, your eggplant will still be yummy!
Easy Eggplant Recipes!
A yummy main dish or as a side.
Fancy enough for guests and easy enough to make anytime.
A classic healthy and lower-carb Italian dish.