ABOUT EggplantS

Eggplant is a warm season plant that produces hearty fruits that come in an array of sizes and range in color from purple to white and striped. They have their origins in East and Southeast Asia, particularly India and China where they were first cultivated thousands of years ago before being brought over to Western and Southern Europe where they became popular.

Eggplant is a fruit that peaks from July to October here in the Northeast, and is a staple in Asian and North African cuisines as well as in Mediterranean cuisines. There are tons of varieties out there but some of the most common fall into the category of Asian varieties (which are typically longer and more tender), Italian varieties (which are wider and more dense), and mini varieties.

COOKING & STORAGE

Edible parts: Fruit
Medicine and Nutrients: Eggplants are rich in potassium, fiber, vitamin C and B6.
Storing and Shelf Stability: Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days.

Ways to Prepare

RAW: Eggplant can be eaten raw, and it has a pleasant taste and spongy texture.
COOKED: It is more commonly cooked though, and the taste becomes more mild and a bit richer. Eggplant can also be grilled, baked, pan fried, marinated, slow cooked, roasted, in salads (cooked), pureed, and stir fried.

RECIPES

Japanese Eggplant with Thai Basil & Chicken (The Woks of Life)
Mapo Eggplant (The Woks of Life)
Eggplant Curry (Subhadra Burugula)
How To Cook with Eggplant (Curtis Stone)
Best Eggplant Recipes (Bon Appetit)
Baba Ganoush- Eggplant Dip (The Mediterranean Dish)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri