 Fabulous Fall Foods: Eggplant
Fabulous Fall Foods: Eggplant
Eggplant is a popular ingredient in Italian, Middle Eastern, and Asian cuisines. Though it's often mistaken as a vegetable or fruit, it is, in fact, botanically considered a berry. This berry is related to tomatoes and is at its peak from August through September. Here are a few tips for buying, storing, and eating eggplant.
Buying: Look for eggplant that is firm, heavy, and smooth. A ripe eggplant should be free of bruises or cuts. Eggplant comes in a variety of sizes, shapes, and colors, but the most common variety is the large purple type.
Storing: Eggplant should be kept in a cool, dry place and used within a day or two of purchasing. It's not necessary to refrigerate it, though you can store it in the refrigerator for up to four days (as long as you wrap it tightly with plastic wrap).
Eating: The flesh of eggplant changes color when exposed to the air, so avoid cutting it until you're ready to cook it. Eggplant can be added to soups, stews, or tomato sauces. It can also be cooked on the grill with a little olive oil and herbs.
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