x 1 – 1¼-pound eggplant
Low in calories (25 per 100g) and fat, eggplant is a good source of dietary fiber and contains notable amounts of antioxidants, particularly nasunin in the skin. It also provides potassium and various B vitamins.
About
The eggplant (Solanum melongena) is a nightshade plant native to India and Southeast Asia, now cultivated worldwide in warm climates. The fruit is botanically a berry with a distinctive glossy, deep purple skin (though varieties range from white to striped to pale green) and creamy, pale interior flesh studded with small seeds. The flavor is mild and slightly bitter, becoming sweeter and more tender when cooked. Eggplants vary greatly in shape and size, from the large, pear-shaped globe eggplants common in Western markets to slim Japanese and Indian varieties.
The culinary appeal of eggplant lies primarily in its spongy texture, which readily absorbs oils and flavors. When raw, the flesh is somewhat firm and dense; cooking renders it soft and velvety. Common varieties include the globe eggplant (dark purple, 4-6 inches), Italian eggplant (smaller, more slender), Japanese eggplant (long and thin, milder), and Chinese eggplant (slender with pale lavender skin).
Culinary Uses
Eggplant is fundamental to Mediterranean, Middle Eastern, and Asian cuisines. In Italian cuisine, it features prominently in caponata and eggplant Parmesan; in Middle Eastern cooking, it is essential to baba ghanoush and moussaka; Indian cuisine employs it in curries and stir-fries. The vegetable's neutral flavor and absorbent texture make it ideal for grilling, roasting, sautéing, and frying. It pairs well with tomato, garlic, olive oil, cumin, and sesame. Many recipes salt eggplant slices beforehand to draw out excess moisture and reduce bitterness, though modern cultivars require less of this treatment. Eggplant also works well in vegetarian and vegan preparations as a meat substitute due to its substantial texture.