Ingredients

Eggplant

Eggplant belongs to the nightshade family, as do tomatoes and potatoes. As such, it is technically a fruit. As with tomatoes and other nightshade family members, there are a number of varieties of eggplant and markets carry more and more of them.

The large dark purple pear shaped eggplant is the most common. The larger the eggplant, the lesser the flavor will be and the tougher the skin. I generally look for fruit that is no more than about 1 lb (about 8 inches long and 4 inches in diameter).

The smaller version of the dark purple skinned eggplant is often called Italian or baby eggplant. These are more flavorful and the flesh is much more tender.

The straight thin eggplants known as Japanese or Asian eggplant have thin delicate skins, like Italian eggplant, but the flesh is sweeter. The color ranges from dark purple to a striped purple as well as a light amethyst. Because of the sweet flavor and delicate texture, these are the type that I use for any dishes where I may want whole slices or chunks.

White skinned eggplant is now widely available and it is this variety that gave eggplant its common name. Also delicate in flavor, they are especially beautiful when grilled.

8 ounces eggplant = 55 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 13g carbohydrates, 5mg sodium, 0mg cholesterol, 8 mcg Vitamin K