EGGPLANT
Eggplant (Solanum melongena), also called aubergine, is a tender perennial nightshade cultivated for its vibrant edible fruits! Eggplant is a staple in Mediterranean cuisine from baba ghanoush to moussaka. Check out our Eggplant infographic below to see the varieties we cultivate!
In season: Early July to October
Nutritional value: Being that most Eggplant varieties are of purple hues, they therefore contain an antioxidant called anthocyanin — this bolsters overall immunity and contains anti-inflammatory properties. Eggplant also contain an antioxidant called chlorogenic acid, which may help lower cholesterol!
Storage tips: Eggplant are sensitive to extreme temperatures, so they will store best in the crisper drawer of your fridge for about a week. If you’re using it the day of purchase, storing on the counter is fine as well. If their skin wrinkles, have no fear, you can still use it! Try making dishes (ahem, Eggplant Parmesan) and freeze in single servings!
Culinary uses: You may notice that Eggplant oxidizes quickly, which turns the flesh brown when exposed to air, so cut or chop right before you plan to cook it! As Italian Nonnas have championed, salting eggplant does indeed keep Eggplant from soaking up too much oil when cooking, by collapsing the fruit’s cell wall. Similar to Avocados, a squeeze of lemon juice will help stop the browning if you’re prepping ahead of time. The majority of Eggplant dishes see this fruiting crop either pureed, fried, stewed, or stuffed! They pair well with their nightshade comrades, like Tomatoes and Peppers, as well has with fresh herbs like Oregano and Parsley.
