 Are there any foods that you don’t know what to do with, let alone cook? Eggplant is a common one. Let’s learn a little more about this lovely “vegetable”!
Eggplant or also known as aubergine is botanically a fruit and is classified as a berry! It’s a part of the nightshade group and is related to potatoes and tomatoes! There are different forms of eggplant; dwarf/Indian/Baby (small and miniature), Sicilian/Graffiti (slightly smaller than the classic with white streaks), Chinese/Japanese (long and thin) or Classic form of eggplant. Originally from India, they slowly moved their way onto eastern and Southeast Asia, eggplant can be versatile in dishes. How are you supposed to choose them? Aim for an eggplant with a nice deep purple (if choosing a Classic version) with no blemishes or marks on the skin. In our neck of the woods, they are usually in season in the late summer. Nutritionally speaking, it doesn’t provide much with regards to nutrition, offering mostly water, fibre and manganese and are very low in calories! As for taste, eggplant can be a little bitter, but can absorb sauces like no body’s business! The texture is the reason why most people dislike eggplant. This is a good reason why eggplant is best paired with tomatoes and can be tasty over pasta! I did a post a few months ago on a roasted eggplant and tomato recipe that I learned while in Italy. If you’re looking for a simple recipe, check it out here. What’s your favourite way to enjoy eggplant?
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