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FOOD OF THE WEEK
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Eggplant of Many Colors and Sizes
 
As I prepared Eggplant Parmesan with our fresh big purple eggplant I knew what this weeks food had to be. I love eggplant parmesan and it is relatively easy to make but the taste is unique and interesting.
 
What is eggplant?
 
Eggplant is a member of the nightshade family and is native to India. The early varieties were bitter - and still are when bought in a grocery store - but cultivation and crossbreeding have greatly improved the flavor. Eggplant is related to potatoes, tomatoes, and peppers but actually is considered a berry and not a vegetable. I don?t know who decides these things as I prefer to think of it as a vegetable!
 
Thomas Jefferson experimented with many varieties of plants in his Virginia garden and is credited with introducing eggplant to North America. Eggplant has a long history so if you are interested in knowing about it Click Here to read it!
 
Eggplant isn't a particularly popular vegetable in the United States, but it's a favorite in many areas of the South and Olive Garden restaurant must have a large sales volume or they wouldn't continue to offer it. Most Italian restaurants offer eggplant dishes as do Thai and some other Asian restaurants.
 

Varieties;

 

Eggplant ranges in color from deep, vibrant purple to pale, almost translucent white, and in length from 2 inches (about 5cm) to nearly a foot (about 30cm). Eggplants are typically about 8 to 10 inches (about 20 to 25cm) long and 4 inches (10cm) in diameter, with a glossy, dark purple skin. Other varieties include the smaller, narrower Japanese or Asian eggplant, in purple or striated shades, the Italian or baby eggplant, which looks like a miniature version of the common variety, and white eggplants the size and shape of eggs. I even bought my husband an eggplant plant called Easter Egg Plant and the fruit looks exactly like a white hen's egg. Taste is somewhat different than the giant purple and slim Japanese varieties he grows in his garden and our favorites.
 
Baby; eggplant is a longer, thinner shaped vegetable than the large variety. It has a shiny, purple-black skin with delicate and tender flesh. When purchasing, select baby eggplant that are firm to the touch with no wrinkles.
 
Japanese; eggplants are most commonly purple, but can range in color from lavender to pink, green, and white as well. They are thin skinned with a delicate flavor and fewer of the bitter tasting seeds found in other eggplant varieties. Look for an eggplant that is relatively light for its size, firm, with dark-colored, smooth, shiny skin.
 
White; creamy white in color, this eggplant has a tough skin with smooth flesh. It can be prepared in much the same way as the common variety. White eggplant has a mild flavor with little trace of bitterness. For freshness, choose a solid vegetable with glossy skin.
 
And Many More!
 
Buying and storing tips
 
Eggplant is available all year long in your local grocer's produce section but is at its growing  peak from August through September here in the U.S.. Look for firm, heavy eggplants with smooth skin, avoiding those with soft spots or browning. Store them in a cool, dry place and use within a day or two of purchasing, or wrap in plastic and store in the refrigerator for up to four days.
 
If the eggplant is young, the skin is edible. As the eggplant ages, which is usually the case when purchased in the grocery store, the skin becomes bitter and may require peeling. The flesh discolors rapidly, so cut eggplant just before cooking. Slice eggplant, salt it, and let it ?weep? for 20 minutes to remove any bitter flavor.  I don?t always let them weep and I have found no difference in the taste or texture, so do either?
 
Nutritional value;
Since berries - they claim eggplant to be - are sweet I do not know how they can consider it a berry as it is not sweet or really suited to be eaten raw. Properly cooked it is a great addition to many dishes and naturally high in fiber and low in calories making it a great, healthy alternative to many things. The natural meaty texture makes eggplant a good alternative to meats and allows you to make hearty dishes that are low in fat with only 20 calories per cup as well as a good source of protein, a healthy good carbohydrate and a good source of Manganese.
 
Cooking Tips;
Grilling or baking makes for the best form of cooking.
 
Grilling eggplant is tasty and healthy. Eggplant is great at absorbing flavors it is mixed with different spices and foods. To begin with eggplant will start turning brown the second it is cut. While this won't affect the flavor it does change the appearance so wait until the last second to cut it. For grilling it is best to cut small eggplants lengthwise into halves or quarters depending on the size. Larger eggplants should be cut crosswise to a thickness of about 3/4 inch. Now, lightly brush with oil and season to your liking. Eggplant can absorb a lot for liquid so go easy on the oil or you'll end up with an oily sponge. Don't be afraid to add strong flavors to eggplant, especially if you are going to be adding it to another dish. Grill eggplant pieces for about 8 to 10 minutes turning occasionally. Eggplant usually holds together well on the grill so don't be too worried about it falling apart. The heat should be medium high and remove the eggplant when it is well browned and tender.
 
Our very favorite is Eggplant Parmigiana and here is my personal recipe for two. You can double or triple it if you wish;
 
1 med. eggplant (about 1 lb.), cut crosswise into 8 rounds, each about 3/4
inch thick
1 tbsp. plus 1 tsp. olive oil, divided
1 cup seasoned bread crumbs
Salt and pepper
2 tbsp. diced onion
1 garlic clove, mashed
1 cup of your favorite marinara sauce
Dash of oregano leaves
4 oz. (1/4 cup) Mozzarella cheese, shredded
2 TBS. fresh or 2 teasp. canned grated Parmesan cheese
 
Brush both sides of each eggplant slice with 1/4 teaspoon virgin olive oil, sprinkle with sea salt and pepper then roll in seasoned bread crumbs until coated. (I make my own seasoned bread crumbs so your taste may be different than ours) Transfer slices to non-stick baking sheet or small cookie sheet sprayed with olive oil. Bake at 400 degrees until browned, about 10 minutes. Turn slices and bake another 10 minutes longer.

While eggplant is baking, in small skillet 2 tsp. virgin olive oil, combine onion and garlic; cook until onion is tender.

In shallow 1 quart casserole, spread 3 to 4 tablespoons favorite seasoned marinara sauce. Arrange baked eggplant in casserole, overlapping slices or not (it's your choice), and pour sauce over eggplant; top with onion mixture, then cheeses.

Reduce oven temperature to 350 degrees and bake Eggplant Parmigiana until cheese is melted and browned, 25 to 30 minutes. 2 servings.

Enjoy this great food!
Lena

PS: Sadly food alone cannot yield all the necessary healthy nutrients - especially balance of minerals - as they did in centuries past, so we can't rely totally on our food intake! Because of the lack of nutrients in our soils and the pollutants added in the form of air pollution, pesticides, herbicides and fertilizers important nutrients are almost nonexistent and we know the body is not capable of producing minerals with even the healthiest of diets, as it can vitamins, and must be obtained from our foods or daily supplemented...  Click Here to understand why minerals are so important to your body's health!

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 HEALTH TODAY
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