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.
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.
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).