This poor vegetable is usually not the first one tossed into the shopping cart. Unless you've got a recipe that calls for eggplant or you've grown up in a home where it was eaten...or perhaps changed your eating habits, it is possible that you've never had it.
If you simply adore Middle Eastern, Indian and North African food, you've enjoyed it prepared a number of delicious ways.
"The eggplant, also known as the aubergine in Europe and Britain, is one of the least widely appreciated vegetables in the Western world. As its Latin name Solanum Melongena indicates, the eggplant is the only member of the deadly nightshade family to originate in the Eastern hemisphere and is closely related to the tomato, potato and the pepper. In fact, like its cousin, the tomato, the eggplant's popularity was stifled in Europe and North America until relatively recent years due to its association to nightshade. Whereas the tomato was believed to be poisonous, the eggplant was believed by superstitious Europeans to induce insanity and was un-affectionately known as the "Mad Apple" until only a few centuries ago."
K. Spurling, Roguelands Vegetable Seeds Company
The variety usually found in Fort Worth grocery stores and presently available at farmers markets in the area, are a deep purple, usually anywhere from 8 to 10 inches long, and about 3 to 4 inches across at the slightly larger lower end. When cut open, there are very small seeds and the flesh oxidizes very quickly to a dark brown color.
That variety is just the beginning though. If you shop your local ethnic market, you'll find egg-sized jems, long ones, and a variety of colors from white to yellow, and the regular eggplant purple.
Thought to have originated in the southeast Asian region of India (known today as Pakistan) about 4,000 years ago, it soon spread to China, Egypt, Turkey, Spain and onwards to America where it was introduced by Thomas Jefferson via a French friend. A variety is still grown today at Monticello.
It's neutral flavor and spongy texture support a number of delicious preparations. But if you are going to fry it, don't be fooled by the way oil keeps disappearing. Eggplants will soak up about as much oil as you decide to provide. To prevent using way too much oil for a healthy diet, try brushing the pulp with oil and then putting it in a dry non stick skillet, bake it, or grill eggplant on the BBQ.
As far as nutrients go, "eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. It is also considered to be helpful in brain functions, as an antioxidant, and to support cardivascular health."
World's Healthiest Foods
Eggplants can take the place of meat in lasagne, the smokey flavor of grilled eggplant is a real hit in sandwiches, and you can substitute it for veal in a parmigiana recipe like this from Mario Batali. Click here for more about this veggie's history and and some yummy recipes.
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