Even as a child I appreciated the beauty of eggplant; it was the taste I didn't care for. Things have changed though, and I have learned to love this veggie. Considered unglamorous by many, eggplant is making a comeback. It is part of the increasingly popular Mediterranean diet in the pureed form of baba ghanoush or simply grilled with other veggies.
Because of its rare deep purple coloring, eggplant is high in some hard to find antioxidants. One of those being the phytonutrient nasunin, which protects brain cells and the other being chlorogenic acid, a powerful scavenger of disease causing free radical. But don't skip the skin when eating this nightshade because the skin is where these valuable micronutrients are found. Eggplant is also high in B vitamins as well as potassium. This veggie is also a good source of fiber, and a low calorie food as well. I would avoid frying eggplant however, because it will soak up copious amount of oil, transforming quickly into a high calorie food.
Eggplant is in season now through October. Not only is it good grilled or roasted, it is great in curries too. I like to use it grilled in eggplant stacks with basil and fresh mozzarella, and YumSugar has many recipes for you to experiment with eggplant.
Do you love eggplant, or do you hate it? Tell me in the comments section below.