By Betty L. Chesnut
As the summer season comes to a close, the last of summertime produce is available at local farmers’ markets. Eggplant comes into season around the middle of summer when the weather is at its warmest. Once the cold autumn months begin to roll in, however, the local supply of eggplant begins to dwindle. September is the last chance to enjoy this unique and versatile vegetable!
Traditionally, eggplant is oval shaped with shiny, deep-purple skin. Now, many varieties are found throughout the world. Some of the more commonly grown eggplants in New York State are ichiban, dusky, black beauty, classic, ghostbuster, neon, and little fingers. Though growing eggplant may be difficult due to its dependence on specific weather conditions, it is an excellent and attractive plant for both vegetable and flower gardens.
When choosing an eggplant, choose one that is heavy with smooth unblemished skin. Ripe eggplant should give a little when lightly pressed, but should not give so much that dents and depressions remain. Eggplant does not store well as it easily bruises in cold temperatures, but it can be kept in the refrigerator for a few days.
Eggplant, or aubergine as it is called in France, is a low calorie food. A half-cup cooked serving contains only 14 calories. It contains a variety of vitamins in small amounts. Eggplant is also a good source of fiber, including soluble fiber. Researchers have found that eggplants, including the purple skin variety, are rich sources of compounds that work as antioxidants to help protect us from cancer, bad cholesterol, and viruses.
Most eggplants can be eaten either with or without their skin. However, the larger ones and those that are white in color generally have tough skins. Eggplant can be cooked whole, sliced, or cubed, and can be baked, roasted in the oven, stir-fried, or steamed.
Eggplant has a mild flavor that is enhanced by herbs and spices such as allspice, basil, bay leaves, garlic, chili powder, oregano, sage, thyme, marjoram and parsley. It is often paired with tomatoes or onions. Here is an easy and delicious recipe:
Eggplant Casserole – a great way to enjoy end-of-the-summer vegetables
1 medium eggplant, cubed
4 tomatoes, chopped
1 green pepper, seeds removed and cubed
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons oil
sprig of thyme, bay leaf – optional
2 tablespoons grated Parmesan cheese
Heat the oil in a large skillet. Add all the vegetables and cook until tender. Add salt and pepper. Top with Parmesan cheese. Makes 8 servings
Per serving: 90 calories (60% from fat), 6g fat, 3g fiber Source: Pennsylvania Nutrition Education Program
Betty Chesnut is an Eat Smart New York Resource Educator with Cornell Cooperative Extension of Suffolk County’s Family Health and Wellness Program. She can be reached at blc4@cornell.edu.