– 4 medium eggplants
Low in calories and fat, eggplant is a good source of fiber and contains beneficial phytonutrients, particularly nasunin, an anthocyanin with antioxidant properties concentrated in the skin.
About
Eggplant (Solanum melongena) is a fruit botanically classified as a berry, though culinarily treated as a vegetable. Native to South Asia and domesticated in India, eggplants are now cultivated worldwide. The fruit grows on a bushy, herbaceous plant and is characterized by smooth, glossy skin that ranges from deep purple to white, green, or striped varieties, with tender, cream-colored flesh dotted with small edible seeds. The flavor is mild and slightly bitter when raw, becoming sweet and creamy when cooked. Common cultivars include the Italian globe eggplant (large, round, deep purple), Japanese eggplant (long, slender, darker purple), and Indian varieties (small, round, pale green or white).
Culinary Uses
Eggplant is a fundamental ingredient in Mediterranean, Middle Eastern, South Asian, and East Asian cuisines. It is commonly fried, roasted, grilled, or braised; the flesh readily absorbs oils and surrounding flavors. Classic preparations include Italian eggplant parmesan, French ratatouille, Middle Eastern baba ganoush and imam baildi, Indian baingan bharta, and Chinese stir-fried eggplant. Eggplant pairs well with tomatoes, garlic, olive oil, sesame oil, herbs (basil, oregano, mint), and spices (cumin, coriander). The skin is typically left intact during cooking and can be peeled before or after cooking depending on the application.