Commodity Articles
Think Eggplant!
October 2007In the mood for Italian? Japanese? Thai? Moroccan? French? Think Florida eggplant. Eggplant is an international favorite and forms the foundation for some of world’s most beloved dishes. Cooking with eggplant will get you out of the dinnertime rut and off to some much more exotic and delicious locations. It’s your ticket to a whole new world of flavor.
Fresh Florida eggplant is available from September through June. Look for it in your grocery store produce section and at community farmers’ markets around the state. Though you’ll find it with the vegetables, it’s technically a fruit—a giant berry, to be exact. Eggplant is close kin to tomatoes, peppers, and potatoes, and comes in all different colors, shapes, and sizes. Some eggplants are as small as walnuts, some resemble chicken eggs, and some are bright orange. Florida eggplant is generally of the “globe” variety—puffy and plump, a flamboyant royal purple.
The raw flesh is snowy white, and turns rich brown when it is cooked. On its own, it has a mild, slightly nutty taste, but if you add sauces, herbs, and spices to the mix, eggplant soaks up the flavors like a sponge. Its hearty, meaty texture makes it very satisfying.
One reason eggplant is so popular is that it is filling without being fattening. Eggplant is a dieter’s friend—a half cup of raw eggplant contains just 10 calories. It is free of fat and cholesterol and very low in sodium. It’s also a good source of dietary fiber and supplies folate, calcium, and potassium.
When shopping, look for medium-sized eggplants with tight, bright, lustrous, unblemished skin and green caps and stems. Never choose the biggest eggplant in the produce bin, since younger, smaller individuals tend to be sweeter and more tender.
Freshness is another factor contributing to sweetness. To test your eggplant for freshness, press it gently with your finger. If the eggplant is fresh, your finger shouldn’t leave an indentation. Instead, the flesh should spring right back into place.
Eggplant is highly perishable, so once you buy it, you should try to use it as soon as you can. If you must store your eggplant, place it in the front part of the refrigerator to keep it from getting too cold. Keep in mind that eggplants bruise easily and should be handled with care.
- Recipes featured with this article:
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