Did you know that eggplant is actually a fruit (berry) that is used in cooking like a vegetable? Eggplant has been around for a long time considering Thomas Jefferson is given credit for introducing the eggplant into the United States.
Eggplant may be purplish-black in color as well as green, lavender or white. It may be oval shaped like an egg or long and slender.
'Black Beauty' is one well-known heirloom variety of eggplant that is egg-shaped.
'Ichiban' is a long slender variety that can grow up to about 9" long.
Regardless of shape or color, eggplant is great (peeled or unpeeled) grilled, roasted, stewed, stuffed, fried or baked.
Eggplant is very absorbent and can become soggy. To help reduce the amount of oil or other liquid absorbed, pat salt into eggplant slices and let sit for several hours. Rinse and pat dry prior to cooking.
Eggplant is a very good source of dietary fiber, folate, potassium and manganese (nutritiondata.com).
