Eggplants are now available in markets throughout the year but they are very best from August to October as it is the season. It has the unique taste and texture
Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.
How to enjoy eggplant:
1. Use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black. First wash the eggplant and then cut off the ends.
2. Most eggplants can be eaten with or without skin. Peel of the skin before cutting or you can cut out the flash once it is cooked if you are baking it.
3. For homemade babaganoush, puree roasted eggplant, garlic, tahini, lemon juice and olive oil. Use it as a dip for vegetables or as a sandwich filling.
4. Mix cube baked eggplant with grilled peppers, lentils, onions and garlic and the top with balsamic vinaigrette.
5. Stuff miniature Japanese eggplants with a mixture of feta cheese, pine nuts and roasted peppers.
6. Add eggplant to your next Indian stir-fry.
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