Eggplant
The eggplant is a staple of the Mediterranean kitchen, but it is also becoming increasingly familiar to American diners. And that gives cooks an extremely versatile food with which to work.
Although usually considered a vegetable, the eggplant is actually a fruit. It is a member of the nightshade family, making it a relative of the potato and tomato. All these vegetables are considered nutritious sources of vitamins and cancer-fighting phytochemicals. One-fifth of an eggplant contains only 25 calories, 2 grams of fiber and 1 gram of protein.
While eggplant, which originated in India, is available year
round, its peak season is in August and September. And when
it's really fresh, eggplant has a sweet, mild flavor. You can
eat the skin of young, fresh eggplant, but older ones should
be peeled. Since the flesh discolors rapidly, an eggplant
should be cut just before using.
The many varieties of eggplant range from deep purple to white, from oblong to round and in lengths from 2 to 12 inches in length. The lighter the color, the milder the eggplant, with white being the mildest. The narrow Japanese or Asian eggplant is tender and sweet. The egg-shaped white eggplant has a tough skin and smooth flesh. Americans are most familiar with the large, purple eggplant.
Select an eggplant that's heavy for its size and has a firm, smooth skin. Avoid those with brown or soft spots. Eggplants are very perishable and become bitter with age. Store them in a cool, dry place and use within a day or two of purchase. If you must store them longer, put them in the vegetable drawer of your refrigerator.
Eggplant can be baked, broiled, or fried.
Historical Tidbit:
One of the oldest references to eggplant occurred in China in the 5th century, when it was recorded on a scroll that Chinese ladies of fashion made a black dye from eggplant to stain their teeth which, after polishing, shone like silver.
See also: Eggplant Food Facts
