Eggplant, also know as aubergine, is a common Asian herb that has been grown for its fruit since at least the sixth century. We have come to think of eggplant as a purple colored vegetable. But eggplant can also be white, lavender, green, orange or striped. It comes in shapes from oval to round. An eggplant can be as a small as your palm or a big as a basketball. The most common eggplant in supermarkets is either purple or white. It is oval shaped and less than two pounds in weight. Eggplant is low in calories--only 38 calories per cup when cooked. It is also low in sodium (3 gm per cup) and almost fat free. Though eggplant is not vitamin rich, it does contain vitamins A, B complex and C as well as calcium, potassium, magnesium and phosphorus. Apart from the stem end, all of the eggplant is edible. The main benefit of eggplant is that it is an excellent source of fiber.
What to Look for
Eggplants are available in supermarket vegetable aisles all year long. The natural growing season is summer and local producers will have them available for sale from mid-summer to October. When buying eggplant, look for a fruit with shiny, healthy and unblemished skin and a stem end that is a rich bright green. The eggplant should feel firm but springy to the touch. It should seem heavy for its size. Heaviness indicates a moisture rich pulp. Small or medium size fruits are a better buy since they will have fewer seeds and more pulp. Handle the eggplant carefully because it bruises easily. Once home, put the eggplant in a plastic bag and store it in the refrigerator. Eggplant may be stored in this way for up to 5 days.
Eggplant must be cooked before eating. Eating raw eggplant can cause gastrointestinal upset. Some cooks advocate salting eggplant before cooking it in order to leach out any bitter flavor. However, small, fresh eggplant has very little bitterness and thorough cooking will eliminate it. Should only larger eggplant be available, peel it before cooking. Most of the bitterness is in the peel and in the pulp just under the skin. Once cooked, eggplant can be eaten hot or cold, as an appetizer or as part of a main course. Add other vegetables for more flavor and to boost vitamin content.
Common Pitfalls
Thinking of eggplant as a food that can only be fried is a mistake that results in many shoppers bypassing this versatile vegetable. Eggplant can be boiled, roasted, braised, baked, steamed, grilled, sauteed and stewed as well as fried. It can be chopped or sliced. Eggplant can even be cooked whole in the oven, on the grill or in the microwave. Just remember to puncture the skin to allow steam to escape!
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