The first time I remember eating eggplant was when my mother made Eggplant Parmesan growing up. I confess it wasn’t my favorite meal. Because of that, I’ve stayed away from eggplant until recently.
I decided to give it a second chance after finding some marked down plants at the local nursery. I brought them home and planted them in my garden. Mark and I are both LOVING eggplant, which is a good thing since we’ve had a very plentiful harvest!
Eggplant is so good for you! It’s a very good source of dietary fiber, vitamin B1, and copper, as well as manganese, vitamin B6, niacin, potassium, folate, and vitamin K.
Eggplants are quite perishable. You’ll want to use them within a few days of buying or picking them.
So how do you use them? Here are a few ideas:
- Peel and then dice up to add to any vegetable stirfry. This is yummy!
- Saute with onions and tomatoes. If you’re eating dairy, you can top it with mozzarella cheese. This is a stovetop version of eggplant parmesan. (We’re not eating dairy, so we just enjoy it with onions and tomatoes.) Season with salt and pepper.
- Bake the eggplant for about 30 minutes–until it begins to collapse. Remove from oven and scrape out the inside. This can be added to spaghetti sauce for added flavor and fiber.
- Cut the eggplant in thick slices, season as you wish, and grill them!
- Peel the eggplant, slice into fries, season, and bake them!
Slice the eggplant and use the slices as crust for mini pizzas, adding your favorite pizza toppings and baking for about 10 minutes. (The first time I served this to my 19-year-old, he said,”I don’t think I’ll like this.” Then he ate 6 mini pizzas and declared how good they were!)
If you’ve never tried eggplant, pick one up at the store and give it a try! It’s a fantastic food full of nutrition your body needs!
What about you? Do you have a favorite way to prepare eggplant?
Join the newsletter
Subscribe to get our latest content by email.