Larger eggplants tend to be more bitter
with more seeds than smaller eggplants.
How to Store and Handle
Sicilian Eggplant Caponata
Types of Eggplant History
There are countless eggplant varieties,
ranging from 2 to 12 inches long, from
round to oblong, and dark purple to
striped to white. Commonly available
eggplants include: The history of eggplant is almost
as exotic as the fruit itself. From its
origins in India about 4000 years ago,
it spread to China in the fifth century
and found its way to the west through
the trade routes overland through the
Middle East. The Moors and Turks
brought back this strange new food to
their own territories. And, of course,
Thomas Jefferson grew it in his garden
and brought the eggplant into wide
recognition in early America.
Globe
Most of us are familiar with the large
purple-black globe eggplant, that when
fresh, has a mild flavor, and tender
texture that can be sautéed, broiled,
grilled, baked and pureed.
Japanese and Chinese
These are long, slender pale purple or
white eggplants, with thin skin, fewer
seeds and creamy flesh. Perfect for
grilling or stir frying.
Italian
Also called baby eggplant, these are a
smaller version of the globe eggplant,
but with more seeds and milder flavor.
Thai
These are small, round, with a greenish
white hue, with more of a bright, grassy
flavor.
There’s a host of others and this is the
perfect time of year to check out what
kinds of eggplant are showing up at
the farmers market.
Nutrition
Eggplants are rich in powerful anti-
oxidants, including nasunin, which
is found in high concentrations in
the deep purple skin. Eggplants have
a unique range of health benefits,
including an ability to help build strong
bones, reduce the symptoms of anemia,
and increase cognition. Eggplant is also
good for managing diabetes, improving
cardiovascular health and as a boon to
the digestive system.
Eggplants prefer to not be refrigerated,
so it’s best to store them in a cool room
for a day or two. However, they are
perishable, and if not using immediately
you can refrigerate eggplant no longer
than a week. After that they lose their
mild flavor and become bitter.
How To Use
Eggplants are very versatile and can be
baked, broiled, grilled, fried, roasted
and sautéed. Use for dips, pasta, soups,
stews, casseroles, gratins and purees.
Large pieces can be rolled or layered,
and whole eggplants can be stuffed.
Special Handling
To salt or not – the salt brings all the
juices that impart the bitter flavor out of
eggplants and neutralizes them. It also
reduces the amount of oil absorbed by
eggplants. Sprinkle diced or sliced egg-
plant lightly with salt and allow to stand
in a colander for at least 30 minutes.
Blot off or rinse off the beads of mois-
ture on the surface
What to Look For
Look or eggplants that are firm, glossy
and without blemishes. A ripe eggplant
will feel heavy for its size. Fresh egg-
plants have white or pale green flesh.
GILROY • MORGAN HILL • SAN MARTIN
august/september 2019
gmhtoday.com
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