- Like tomatoes, eggplants are not actually vegetables they are technically berries
- In Italy, eggplants were once known as “mala insana” which translates to crazy apple
- Eggplant is rich source of dietary fibers, vitamins C, K and vitamins of the B group, and minerals such as copper, phosphorus and magnesium
- In order to see if an eggplant is ripe, press the skin with your thumb, if the indentation disappears it is ready to eat!
Friday, September 1, 2017
Veggie of the month: Eggplant!
Fun facts about eggplant:
Recipe: Eggplant Ragu
• 1 pound eggplant, peeled and cut across in 1/4 -inch slices
• 2 tablespoons kosher salt
• 1 cup extra-virgin olive oil
• 1 pound red bell peppers, cut lengthwise in 1/8-inch strips
• 6 cloves garlic, sliced thin
• 2 ¼ pounds plum tomatoes, diced
• Freshly ground black pepper to taste
• 12 large leaves basil, shredded
Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in 1/4-inch dice.
In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Cook, stirring frequently, for 10 minutes. Lower the heat to medium and cover. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook, uncovered, stirring, for 5 minutes. Season with 1 tablespoon salt and pepper to taste. Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.