Market Table: Eatin’ Eggplant
August marks the beginning of eggplant season when, until October, the glossy, deep-purple, pear-shaped vegetable is at its finest. Eggplant is rich in antioxidants, the most abundant of which is one called nasunin, which is believed to support brain health and protect blood cholesterol from toxins. In addition, eggplant is high in fiber, potassium, and Vitamin B1.
With its slightly bitter taste and soft texture, eggplant is often a secondary ingredient in recipes balancing the stronger flavors and more pronounced textures of the other ingredients. But centuries ago, its bitterness and the resulting belief that it caused disease didn’t always win eggplant a place at the table. Instead, it was commonly used as a decorative plant.
Despite its health benefits, the nightshade vegetable isn’t safe for everyone. Due to a high amount of oxalates in eggplant, those with kidney or gallbladder problems should avoid it. Oxalates, common in some plant foods, can crystallize in the body causing health problems in pre-disposed individuals. Those with symptoms of arthritis are also cautioned to avoid eggplant.
When selecting eggplant, make sure it is smooth and heavy with no visible bruising. It is best prepared by steaming, roasting or baking or it can be added to stir fry, stews or simply sliced and grilled. For a tasty dip and twist on a classic, try this recipe for Babaganouj
Babaganouj
Ingredients:
2 large eggplants
Extra Virgin Olive oil
2 Tbsps lemon juice
2 cloves garlic, chopped
4 Tablespoons Tahini
Sea salt and pepper to taste
Directions:
Preheat the broiler and slice eggplant lengthwise, placing skin side up on a baking sheet. Rub both sides with olive oil. Broil the eggplant until the skins are soft (about 20-30 minutes). Let cool and scrape the insides out of the skin. Discard the skins and put the insides in the bowl mixing with Tahini, lemon juice, garlic, salt and pepper.
Server as a dip for raw vegetables, crackers or baked pita chips or use as a sandwich spread.
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