Eggplant

Smooth, purple, sometimes white, the eggplant. It is a member of the nightshade family and related to the potato and tomato. So it is not really a vegetable but a berry, a fruit. So what do you think about that???? I know of 4 or 5 varieties but am most familiar with the American variety.

It is a good source of fiber and very filling. Avoid recipes that involve frying as it is very porous and sucks up oil like a sponge. So if you are cutting back on oil you should bake your eggplant. If you do use it in a stir fry don't add more oil or it will just suck it up. There are ways to use salt to shrink the flesh so it won't be so porous but if you are watching your salt intake, and we all should, it won't work. Using a nonstick frying pan is not recommended.

When shopping for eggplant look for smooth skin and one that seems heavy for it's size. The color should be glossy and the flesh bounces back when lightly pressed. Do not buy any with wrinkled or tired skin or has brown spots or splits. This is a very perishable item and will last up to 4 days in the frig, unwashed and in a plastic bag.

Preparation: Just before cooking wash and cut into 1/2 inch cubes, strips or 1/4 inch slices. You can pare them, take the skin off. If the eggplant is fresh leave it on, as it ages the skin gets tougher so you might need to peel it.

To Boil: Heat a small amount of water in a saucepan to boiling. Add the eggplant and cover. Return to a soft boil and cook for 5 to 8 minutes or until tender. Drain.

Grilling: Cut eggplant into 3/4 inch rounds. Brush surface with olive oil and grill 8 to 10 minutes, turning often until brown and tender.