These deep purple-hued veggies (or fruits, if you want to get technical) are ripe for the picking in July through October.
Besides being beautiful, eggplants are a good source of fiber, antioxidants, and vitamins. If you’re looking for a few fresh recipes to test out, we’ve picked four zesty options to spruce up your summer meals.
Eggplant Olive Frittata
4
servingsKalamata olives add a Mediterranean kick to this earthy eggplant dish, making it the perfect light summer meal.
Ingredients
- 1
small eggplant
- ¼ cup
pitted kalamata olives
- ¼ cup
fresh basil (thinly sliced)
- 2 tablespoons
extra-virgin olive oil
- 2 tablespoons
light herb/garlic spreadable cheese, divided
- 6
large eggs (or 1½ cups egg substitute)
Directions
Slice eggplant and basil thinly and chop olives coarsely.
Preheat large sauté pan on medium-high for 2 to 3 minutes. Place oil in pan and then add eggplant; cook and stir 4 to 5 minutes or until eggplant softens.
Combine olives, basil, and one tablespoon of cheese; whisk in eggs. Pour egg mixture over eggplant; cook one minute without stirring.
Cook 1 to 2 more minutes, tilting pan slightly and using spatula to loosen sides and allow uncooked eggs to reach bottom of pan, or until sides begin to set. Add 1 tablespoon of cheese over egg mixture; reduce heat to medium-low and cover.
Cook 5 to 7 minutes or until frittata is set. Cut frittata into wedges and serve.
Nutrition Facts (per serving):
- Calories—230 | Total Fat—17g | Sodium—250mg | Carbohydrate—7g | Dietary Fiber—2g | Sugar —5g | Protein—11g
Facts about Eggplants
How to Choose:
Look for eggplants that are firm to the touch. There shouldn’t be any shriveling or soft spots, and they should feel dense and heavy for their size. Also make sure the stem and leaves are fresh and bright green.
Storing Wisdom:
Place your eggplants in a perforated plastic bag and store them in your refrigerator’s vegetable drawer. They’ll stay fresh for about five days before becoming bitter.
Did you know?
Eggplants belong to the nightshade family, which also includes white potatoes, tomatoes, and more than 2,500 other plant species (most of which are toxic and inedible).
