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Eggplant

About: The eggplant is closely related to the tomato and potato. Also called aubergine, eggplants vary in size, shape and color, from large, long, purple-skinned types to small, white, rounded types. Varieties include Dusky and Black Beauty (large and fat), Rosa Bianca (rosy), Swallow and Pintung Long (long), as well as Classic, Orient Express, Orient Charm, Black Italian, Japanese, Lavender, White, Nadia, Calliope, Fairy Tale, Beatrice, Snowy, Diamond and Cloud 9. Eggplants can be broiled, boiled, baked, roasted, steamed, grilled, sautéed, or fried, and are made into soups, pureed, stewed, stuffed, breaded, and pickled. While the skins are edible, they tend to be tough and bitter.
Nutrition Facts:

Eggplants are a very good source of Dietary Fiber, Folate, Potassium and Manganese.

Storage:

Eggplants, like tomatoes and potatoes, don’t like the cold. Store in a dry place at room temperature and use within two days of purchase or keep in the front part of the refrigerator in a plastic bag to retain moisture for several days. Store away from ethylene-producing produce, such as apples, to prevent over ripening.

Tips:

To preserve, freezing is the best method. Wash, peel if desired, and slice about 1/3-inch thick, then blanch. Cool, drain and package in zip closure freezer bags. Store up to 6 months.

Quick Fix:

Grill eggplant with the skin on, then add soy sauce and lemon!

Recipes:
Baba Ganouj Eggplant-Cheddar Bake Ratatouille