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Ingredient Spotlight: Eggplant

eggplant roasted cut board

Growing up, I ate just about everything. I always came to the dinner table with a hearty appetite and ready fork for the delicious meals my mother would prepare for our family. Though we enjoyed a myriad of dishes, my mother never made any recipes with eggplant. It was the one thing my father asked her politely not to make again. Until graduating from college, the only eggplant dish I had tried was baba ganoush.

I finally decided it was time to give eggplants a chance. I headed out to the market and selected a plump, royally purple fruit. A drizzle of olive oil and sprinkle of sea salt later, I had roasted eggplant rounds and a poached egg on my plate. I was immediately sold on the smooth, creamy texture and nutty flavor that blended so perfectly with the dripping egg yolk.

Have you also been skeptical of this fruit? We’d like to challenge you to try it out! Here are some tips for buying and cooking your eggplant:

 

Buying an eggplant

When shopping for an eggplant, choose a firm fruit that is not shriveling, with fresh green leaves and stem. Store at room temperature for a couple days, and after that, in the fridge. Keep an eye on the freshness, as eggplant is a tropical fruit and can be damaged by cold temperatures easily.

 

Eggplants: Healthy and delicious

Eggplant is a good source of folic acid and fiber, low in calories and a good replacement for meat. Try this Easy Ratatouille for a meat-free but filling dinner, or if you would rather not give up your meats, cook up this Eggplant Stuffed with Lamb and Pine Nuts.

 

- Alivia Duran

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