Eggplant is high in fiber and contains important phytonutrients, which have antioxidant activity. The eggplant is actually a fruit — specifically a berry — rather than a vegetable.
In the Kitchen
Eggplant can be roasted, baked, fried, steamed, or used as a vegan “meat substitute.” Try it in Eggplant Parmesan, Ratatouille or stir fry. Babaganoush is a well known Greek eggplant dip. Salting cut eggplant before cooking or boiling it helps to remove some of its naturally bitter taste.
In the Garden
Eggplant is a companion to bush bean, peas, pepper, and potato.
Grilled Eggplant Parmesan
- 4cupsfour cheese mix, shredded
- 6TbspItalian bread crumbs
- 1cupfresh basil, thinly sliced
- 3eggplant, cut lengthwise, 1/2 inch thick
- 1 1/2lbplum tomatoes, thinly sliced
- 3/4cupgarlic flavored olive oil
- 6Tbspparmesan cheese, grated
- 6slices whole wheat Texas toast
- Stir cheese, bread crumbs and basil in bowl to blend.
- Preheat barbeque grill on medium heat.
- Grill Texas toast on both sides and set aside.
- Season eggplant and tomato slices with salt and pepper. Lightly brush one side of each slice of eggplant with oil. Grill eggplant oiled side down, until the bottom side is tender (about 3 minutes). Brush second side of eggplant slices with oil and turn over on grill. Top grilled side with tomatoes and then with cheese mixture. Sprinkle with parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Serve eggplant on top of grilled toast.
This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at the UVM Medical Center, focused on building sustainable food in health care.