08 Aug Eggplant Lore

Eggplant originated in India and China and has had a bad wrap for thousands of years because of its association with the Nightshade family (they contain alkaloids that are used as drugs in higher concentrations and affect nervous system and inflammatory processes). It was also very bitter until some milder and sweeter varieties were developed in the last few centuries. In Texas, we get an abundance of these beauties in amazing variety in August and September. Today’s eggplant is much different than its ancestors, has lower levels of alkaloids (which are reduced further with cooking), and is very versatile in your kitchen. Aside from traditional Indian and Greek dishes, eggplant has started being stuffed, turned into french fries, and even sliced thin, baked, and used as pizza crusts. Here are some recipe sites: http://www.eggplantrecipes.net/EggplantRecipes.htm All Recipes Eggplant Southern Food Eggplant Recipes Send us your favorite eggplant recipes and we’ll feature them in next week’s Greenling Field Report Newsletter Storage – Eggplant is fairly perishable and you should plan on eating it within a week and ideally within a few days. Eggplant is best stored at 50F and it is sensitive to colder or warmer storage. Wrap in a paper towel and place in a perforated plastic bag (or Debbie Meyer Green Bag) in the vegetable crisper. Nutrition – Eggplant is a great source of fiber, potassium, manganese, copper and B-vitamins. It’s also a good source of folate, magnesium, and tryptophan (not the kind that make you sleepy).