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