In season: Eggplant — or what’s delicious and bitter, too
By alexa kidman
The Salt Lake TribuneFirst published Aug 22 2012 11:35AM
As the leaves begin to change so will produce at the local supermarket. The vegetable to look for this time of year is eggplant.
What are they • Eggplant most commonly has a deep purple color and an odd large tear-drop shaped body. The taste can be described as pleasantly bitter and spongy. Eggplants are full of Phytonutrients that help numerous health issues. Research has shown that eggplants could possibly help brain health, bad cholesterol, and help prevent cancer.
How to use • Trim the end and discard the stem. Cut the eggplant into large slices and discard the two ends. Then soak in cold water for 30 minutes, or until the eggplant releases brown juices. Drain the water and proceed with the recipe. Eggplant is best as either a main dinner dish, or accompanying a dinner dish.
Look for • Choose eggplant that is heavy in size, firm, and without any wrinkles. The more firm and shiny the skin, the more fresh the eggplant. Look for solid color all the way to the stem, without any green.
Storage • Eggplant will keep in the fridge for about four days but will begin to shrivel as it ages.