Eggplant

I love eggplant. I think it is so pretty. Deep, rich, purple color. So pretty to look at. So good for you. And right now, it's eggplant season! You can readily find it in your store or Farmer's Market at really good prices. 

Besides that beautiful purple color, eggplant can be found in a rainbow of other colors, including lavender, green, white and orange. When choosing an eggplant, you want one that is firm and heavy for its size. The skin should be shiny and smooth. And whatever color you decide on, it should be bright. Make sure it's free from scars, discoloration and bruising.

Eggplant is a good source of dietary fiber, vitamin B1, and copper as well as manganese, vitamin B6, niacin, potassium, folate, and vitamin K. It also contains phytonutrients such as nasunin and chlorogenic acid. It is said to decrease the risk of diabetes, heart disease and obesity while promoting a healthy complexion and hair.

This jewel colored vegetable contains significant amounts of chlorogenic acid, which is one of the most powerful free radical scavengers found. Chlorogenic acid has been shown to decrease LDL levels, and also serves as an antimicrobial, antiviral, and anticarcinogenic agent. Polyphenols in eggplant have been found to exhibit anti-cancer effects.

My mother used to make a fabulous Ratatouille. Even as a picky eater, I loved her recipe. Luckily, I inherited her recipe book after she passed away. You can find it below along with some other recipes that I think you'll enjoy.  

Ratatouille

1/3  cup melted butter

1  clove garlic, crushed

1 1/2 tsp salt

1/2 tsp each basil and thyme

1/4 tsp oregano

1/8 tsp pepper

1 large zucchini cut into 1/4 inch slices

1 large eggplant peeled and cut into 1/4 inch slices

4 medium tomatoes sliced

1 large green pepper sliced

1 large onion sliced

 

You may add other vegetables of your choice. I usually add yellow squash as well.

 

Pour melted butter into 3 quart casserole and add garlic.

 

Combine all seasonings. Alternate layers of vegetables, sprinkling each layer with seasoning mixture.

 

Cover and bake at 350 degrees for 30 minutes. Remove cover and sprinkle bread crumbs and shredded cheddar cheese. Continue baking until vegetables are almost tender.

 

Makes 8-10 servings

 

 

Eggplant Pizza

(This is a Julia Child recipe)

 

 

 

 

I am all about pizza. I found this on Pinterest. Here is the link to take you to the website...   http://www.kalynskitchen.com/2012/08/recipe-for-julia-childs-eggplant-pizzas.html

 

 

Eggplant Parmesan

 

 

This is so yummy. I love me some parmesan. Again, this is a Pinterest find, so here is the link... http://www.tablefortwoblog.com/eggplant-parmesan/

 

I hope you give these a try. Let me know if you do. :)