Nutrition fun facts: Eggplant is a good source of dietary fiber, vitamin B1, and copper (1). Eggplant is a member of the nightshade family along with tomatoes, peppers and potatoes. Some claim that nightshades cause inflammation and that reducing nightshade consumption can alleviate symptoms of arthritis and other inflammatory conditions.
Preparation tips: Eggplant can be baked, roasted, steamed or grilled. Eggplant is known to have a bitter flavor. To remove some of the bitterness, you can sweat the eggplant by cutting it into desired size and sprinkling with salt. Let salted eggplant sit for 10-30 minutes. This reduces the water content and allows the eggplant to more easily absorb flavors when cooking.
Storage tips: Eggplant should be stored uncut and unwashed in a loose plastic bag in the crisper drawer where it will last for a few days in the fridge.
Recipe: Simple Indian Eggplant Curry
• Eggplant – 1 large or two small cubed, about 2 cups
• Tomato – 1 large or two medium chopped fine- about 1 cup
• Olive oil - 1 tablespoon
• Onion - Sliced thin and long - 1/2 cup
• Garlic- 2 cloves minced
• Fresh ginger- 2 inch piece minced or grated
• Hot pepper- 1 medium jalapeno, Serrano or other hot pepper
• Coriander powder - 1 tablespoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Salt - 1 table spoon (add per taste)
• Water - 1 cup (add additional per desired consistency)
• Cilantro - 2 table spoons - finely chopped
1. To a thick bottomed pan on medium heat, add oil, onions and cook for 3-5 minutes until onions are translucent.
2. Add in garlic, ginger and hot pepper sauté until fragrant. 1-3 minutes.
3. While onion is cooking, combine all spices into small bowl and add to pan. Cook until fragrant, but not brunt. About 1 minute.
4. Add eggplant and stir until coated then add tomatoes and water. Stir until combined. Cook until the eggplant is soft. This will take about 15 minutes.
5. Stir in cilantro and serve warm over rice.