Loved for its beautiful purple color, the eggplant was originally used more as a decorative garden plant than as food. Once new varieties were established, eggplants became know for their unique taste and texture. They are available in markets throughout the year, but they are at their best from August - October when they are in season. Grown them in your own garden or purchase at your local farmer’s market for the best flavor. Eggplants belong to the plant family of Solanaceae, they are related to the tomato, bell pepper and potato. Eggplants grow in a similar way as tomatoes, hanging from the vines of a plant that grows several feet in height. Its name is derived from one of the most popular varieties in North America that resembles a pear-shaped egg. Other varieties include a range of colors - lavender, jade green, orange, & white, as well as a range of sizes and shapes. In addition to having a host of vitamins and minerals, eggplants also contain important phytonutrients, many which have antioxidant activity.

When purchasing eggplants look for the stem & the cap to be a bright green color. Test for the ripeness of an eggplant by gently press the skin with the your thumb. If it springs back, the eggplant is ripe, if an indentation remains, it has not ripened. Smaller eggplant tend to be less bitter, and we have read that “male” eggplants tend to have fewer seeds, & are less bitter than “female” eggplants. To determine the “sex” of an eggplant, look at the bottom indentation. If it's deep & shaped like a dash, it's a female. If it's shallow & round, it's a male. Eggplants are very perishable, they are sensitive to both heat & cold and should ideally be stored at around 50 degrees F, (Place uncut and unwashed eggplant in a plastic bag, store in the refrigerator crisper where it will keep for a few days). Never cut eggplant before you store it as it turns quickly once its skin has been punctured. If the eggplant is wrapped in a plastic film, remove it ASAP , the film inhibits the eggplant from breathing, and will cause spoilage. The majority of eggplants can be eaten either with or without their skin. However, the large ones and the white variety generally have tough skins that you will need to peel.

Eggplant can be baked, roasted, steamed, sautéed, or grilled. If baking it whole, pierce the eggplant several times with a fork to make small holes for the steam to escape. It is delicious sautéed and added to tomato sauces, or diced and added to low fat ground meats to added wonderful flavor and texture to meatloaves, hamburgers. You can purée roasted eggplant, garlic, tahini, lemon juice & olive oil -use it as a dip for or as a sandwich spread or filling. Miniature Japanese eggplants (the long thin variety) are very tender and delicious stuffed, or steamed with chicken or shrimp. Of course, we are most familiar with frying eggplant for eggplant parmesan, while this is so very delicious be aware that eggplant is a very porous vegetable and absorbs a great deal of fat during frying. For a lighter version try breading and baking the eggplant prior to adding the cheese and sauce. Of course this porous nature is what makes eggplants so delicious when prepared with sauce, the sauce absorbs into eggplant resulting in amazing flavor. In general when is cooked, it falls apart into a soft puree, which adds creaminess and a wonderful texture. Eggplant is ideal used in vegetable stews, which may also include tomatoes, onions, peppers, zucchini, garlic, oregano and basil.

A few recipes from our resident chef, Chef Silva:

Pickled Eggplant

"I used to make this all the time with my mother when I was a girl"

INGREDIENTS:

• 2 long firm, relatively thin Italian eggplant (they are much better than fat ones which tend to be quite seedy)
• 2 teaspoons kosher or sea salt
• 1 cup white vinegar
• 2 cups water
• 3 - 4 cloves garlic, finely minced
• ½ cup flat leaf Italian parsley, minced
• 1/2 - 1 teaspoon red pepper flakes
• 1 red or yellow bell pepper, julienne

Slice the eggplant lengthwise in ¼ inch slices and cut the slices into thin ¼ inch strips

Layer the strips in a colander and mix with the salt. Place the colander in the sink, put a dish on top of it, and put something heavy on top of the dish to weigh it down. This helps to release the bitter juices. After an hour or so, squeeze the eggplant between the palms of both hands. Squeeze out as much of the liquid as you can. This further removes the bitter juices.

Take a large pot and put in the eggplant. Cover with the water and vinegar (or any ratio of 2 cups water to 1 cup vinegar--depending on how much eggplant you have).

Bring to a boil. As soon as it boils, shut the heat off and allow the eggplant to cool in the water.

In a large bowl place the minced garlic, chopped parsley and pepper. Remove the eggplant from the pot and again squeeze as much water out of it as you can before placing it in the bowl with the other ingredients. Pour in some extra virgin olive oil (at least a cup) and a 1/4 cup of vinegar. Stir well. Place the eggplant in a jar (I use Mason jars), pressing down to remove any air. Leave about an inch at the top, and pour in more olive oil if needed so that all the eggplant is submerged. Cover with a lid and refrigerate.

As long as the eggplant stays submerged in oil, it will be good for many months. In fact, it just gets better the longer it marinates. Simply check and adjust the seasoning after it’s had a chance to marinate a day or two and remember to leave it out of the refrigerator for ten minutes or so before serving (the oil coagulates in the frig). Serve it with some fresh, rustic bread and it makes a delicious impromptu appetizer or snack whenever you want it.

Eggplant Meatloaf

• 1 lb. ground turkey or beef
• 1 lb. ground pork or sausage meat
• 2 fresh eggplants, sliced thin, grilled and coarsely chopped
• 1/4 cup fresh chopped parsley
• 1 teaspoon chopped garlic
• black pepper to taste

Mix all ingredients together and form into a loaf

Bake at 350 for about 1 hour or until meat reaches 165 degrees on a meat thermometer

Eggplant & Tomato (Sauce)

Dice fresh eggplant and sauté with EVOO (for a few minutes to soften), add chopped garlic & chucks of fresh tomato for about two minutes–just enough to cook them while still retaining their shape. Season with salt, add lots of fresh basil and serve over pasta and an extra drizzle of olive oil.

This simple sauce is heavenly–especially if you use fresh tomatoes just off the vine.