recipes for eggplant

Boost your intake of powerful disease-fighting antioxidants by using eggplant recipes for salads, dips, or yummy stuffed entrées.

Try stuffed eggplant for a new take on this garden favorite.

RODALE NEWS, EMMAUS, PA—Eggplant is available all year long, but it’s in peak form (fresh and local) from August through September, the prime time for trying out new recipes for eggplant. Though commonly used as a vegetable, the eggplant—like its close cousin the tomato—is technically a fruit.

Recipes for eggplant are a great excuse try all the different kinds of eggplant that are available. Varieties include the common Japanese eggplant, which is normally purple but can also be lavender, pink, green, or white. These are particularly great for eggplant recipes, as they’re thin-skinned with a delicate flavor and fewer seeds. Italian or baby eggplants are a thinner, miniature version of the Japanese type. You’ll also find creamy-white eggplants that are truly egg-shaped, with tougher skin but a mild flavor.

At the market, look for firm, heavy eggplants with smooth, shiny skin, and green stems and caps. Avoid those with any soft spots or browning. You can store whole eggplants in a cool place for three to five days, but not in the fridge, as they’re sensitive to the cold. To prepare an eggplant for recipes, rinse it under cool water and cut it just before cooking. If it’s young, the skin is tender and fine to eat. As it ages, the skin can become bitter and may need to be peeled. For a savory sauce, try cutting the eggplant into cubes and baking it in tomato sauce with onions, garlic, and fresh oregano. Or make an easy side dish by browning eggplant strips in olive oil over medium-high heat and adding a half cup of chopped parsley, a clove of minced garlic, and balsamic vinegar. Salt to taste.