Eggplant

Eggplant is a summer vegetable that is prized for its deep purple color, glossy skin, unique taste, and spongy texture. Like other vegetables in the nightshade family, eggplant is a great source of phytonutrients that have antioxidant activity. 

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Storage

Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper, where it will keep for at least a week. Eggplant that has been washed, cut, and boiled for approximately 4 minutes can be frozen for later use 

Preparation

​Eggplant is an incredibly versatile ingredient: it can be steamed, grilled, roasted, baked, or sautéed. Here are just a few ways to enjoy eggplant.

1. Roast it!  This is most definitely my favorite (and probably the easiest) way to enjoy eggplant.  Cut eggplant into 1/2 inch cubes and toss with olive oil and salt.  Spread out in a single layer on a baking (cookie) sheet.  Roast in the oven at 425 degrees for 8-10 minutes.  Using a spatula, stir the eggplant so that it doesn't get too brown on one side and roast for another 5-8 minutes.  Roasted eggplant will last about a week in an airtight container.  You can add great flavor to many dishes by throwing in some roasted eggplant.  Enjoy it mixed in with your favorite pasta dish, in a pita with hummus, or over a salad.
2. Eggplant Pizza. Make your own personal eggplant pizzas! Marinate sliced eggplant in your favorite Italian dressing and roast until soft. Add sliced tomato and mozzarella cheese and roast again until the tomato is heated through and the cheese is melted. Top with fresh basil and enjoy!
3. Dip it. Make a homemade version of the Mediterranean dip called babaganoush. Puree roasted eggplant with garlic, tahini, lemon juice, and olive oil. Use this as a dip for vegetables or whole wheat pita, or as a sandwich filling.
4. Substitute. Try baked eggplant fries instead of French fries. Cut the eggplant into strips, dip each strip into lightly beaten eggs, and toss them with breadcrumbs. Place the strips in the oven and bake at 425 degrees for 7-10 minutes.
5. Grill it! Eggplant is a great summer vegetable because it takes to the grill easily. Just brush sliced eggplant rounds with olive oil and grill them over high flame for about 3 minutes on each side.
6. ​Stir-Fry. Add eggplant to your next Asian-inspired  stir-fry or Indian curry.

Eggplant and Mozarella Salad

Eggplant and Zucchini Bake

Make it meal by serving with your protein of choice or put it between two layers of bread for a nice light lunch!
Ingredients (Serves 6):
6 tbsp. of olive oil
1 medium eggplant, cut cross-wise into 1/4 –inch thick slices
Salt and pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, coarsely chopped
2 tbsp. balsamic vinegar
Directions

1. Preheat oven to 400 degrees
2. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
3. On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons olive oil and balsamic vinegar.

You can try replacing the shredded fontina with shredded mozzarella cheese or substitute summer squash for zucchini. Serve as a side dish alongside chicken, pork or tofu. 
Ingredients (Serves 6-8):
2 cups tomato sauce
1 small eggplant, sliced thinly lengthwise
2 small zucchini, sliced thinly lengthwise
1 cup shredded fontina cheese
1 cup shredded parmesan cheese
½ cup fresh basil, coarsely chopped
Directions

1. Preheat oven to 400 degrees
2. Pour ½ cup tomato sauce in 9-by-13-inch baking dish, spread evenly with a spatula or spoon
3. Lay ½ of the zucchini and eggplant slices in a single layer on top of sauce
4. Pour ¾ cup of tomato sauce on top and sprinkle with ½ cup fontina, ½ parmesan and ¼ cup of basil
5. Repeat steps 3-4.
6. Bake for 25 minutes or until cooked thoroughly