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Eggplant

It’s a fruit, it’s a vegetable, it’s a BERRY! Eggplants are not only botanically fascinating (no, they are not a vegetable) but they also come in all sorts of colors and shapes (including a small white one that looks like an egg). And they are delicious. Don’t be fooled by that mushy eggplant parmesan of your childhood. Eggplant can be cooked in lots of ways that show off their delicious creamy texture, and flavor that ranges from mild to bitter--in a good way!

Grilled Eggplant with Yogurt and Berries

Ingredients: 

2 small-medium eggplants, cut in half

½ cup raspberries (or other tart berry), smashed

¼ cup plain yogurt

1 tablespoon olive oil

2 sprigs mint, chopped

Salt to taste

Instructions: 
  1. Prepare coals in grill

  2. Drizzle olive oil over halved eggplants

  3. Place eggplants on grill at the edge of the coals, not over open flame

  4. Cook in covered grill for about 10 minutes on each side until eggplant is soft when poked with a fork

  5. Remove eggplant from grill

  6. Spread yogurt on cooked eggplant halves

  7. Spread smashed berries and chopped mint over top

  8. Sprinkle with salt to taste

  9. Serve and enjoy!

Nutrition Facts

Vitamins, Minerals, and Nutrients: 
    Dietary Fiber - keeps your system flushed and functioning with regularity and also aids in maintaining a healthy weight    
    Vitamin B1 – antioxidant for good skin and mucous membranes; can prevent cardiovascular diseases and possibly protect against lung and mouth cancers
    Copper - required to make collagen which preserves bone and tissue in the body. It also helps to balance cholesterol and produce energy by incorporating iron into red blood cells


Did you know?
Eggplant and tomatoes are related - they both belong to the nightshade family of plants which is famous for its toxicity. But don’t worry, neither eggplants nor tomatoes are toxic!

Eggplant Ratatouille Stacks

Ingredients: 

1-2 medium eggplants, sliced into thin rounds

1-2 bell peppers, sliced thinly

2-3 small tomatoes, sliced thinly

1 onion, sliced thinly

1-2 zucchini or other summer squash, sliced into thin rounds

1 cup roasted tomatoes or marinara sauce

Fresh garden herbs (any will work--I used basil)

2 cloves of garlic or garlic scapes, chopped

1-2 tablespoons olive oil

Salt and pepper to taste

 

Instructions: 
  1. Preheat oven to 375

  2. Pour half cup of roasted tomatoes into 10 inch pie pan or baking dish

  3. Make stacks of vegetables--alternating eggplant, tomato, squash, and onion on bottom of pan

  4. Place any remaining veggies around edges of pan

  5. Drizzle tomato sauce and olive oil over top

  6. Sprinkle with salt, pepper, garlic, and herbs

  7. Bake at 375 for about 40 minutes or until eggplant is tender and can be easily pulled apart with a fork

  8. Remove from oven and serve in stacks