Eggplant

About

Eggplant is a nightshade, related to tomatoes and peppers. It comes in many shapes and sizes, and is usually purple, white, or pink.

Storage

Eggplant will store in an unsealed bag in the fridge for a couple of weeks. My favorite preservation method is making a bunch of babaganoush and freezing it, then enjoying the taste of summer in January!

Cooking

Eggplant is best cooked. Slice or dice it thin and throw it in a stir-fry, or slice it thick and roast it or grill it. The skin is edible, but not required.

Recipes

  • Veggie Marinade
  • Ratatouille (see Simply in Season)
  • Babaganoush! (eggplant dip) Serious Eats can be a little too serious sometimes – if you skip a couple of steps it will probably still turn out fine. We’ve had good luck freezing babaganoush, too.
  • Try grilling thick slices. It holds up well, and it’s great for vegetarians tired of portobello mushrooms! It also just makes a tasty side dish.
  • Eggplant makes a great addition to any stir-fry! (Try our teriyaki or Egg Roll in a Bowl)
  • A friend of mine likes to hide little pieces of eggplant in his sloppy joe meat!

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