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.
Spicy Eggplant Dip
8
servingsWhen you've had all the hummus and salsa you can stand, try mixing it up with this spicy eggplant dip instead.
Ingredients
- 2
medium eggplants
- 1 tablespoon
vegetable oil
- 1 tablespoon
minced garlic
- 1 teaspoon
ground cumin
- 1 tablespoon
fresh ginger, grated
- ¼ cup
finely chopped parsley
- ¼ cup
red bell pepper, chopped
salt to taste
black pepper to taste
Directions
Pierce the eggplant a few times with a small knife. Place on a paper towel and put in the microwave for four minutes on high power (time may vary depending on the microwave). Let the eggplant sit for two minutes or until soft.
Combine the vegetable oil and garlic in a skillet, and heat over low heat until the garlic sizzles. Add the cumin and stir. Remove the skillet from the heat.
Remove the softened eggplant from the microwave, and add to the skillet. If necessary, chop up the eggplant before adding to the skillet. Place the skillet back on the stovetop over low heat.
Add the fresh ginger, red bell pepper, and parsley to the skillet. Stir the mixture until well blended. Add salt and pepper to taste. Serve warm or at room temperature.
Nutrition Facts (per serving):
- Calories—50 | Total Fat—4g | Sodium—102mg | Carbohydrate—5g | Dietary Fiber—2g | Sugar — 5g | Protein —<1g
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).
