Eggplant-Give it a Try!

Eggplant was a staple of mine growing up.
Some of my fondest memories are of my aunt making pans of eggplant Parmesan. She actually uses a meat slicer to slice the eggplant thus keeping each slice consistent down to the last slice. It's the best I have ever eaten!

You can find eggplant in your market place now through the end of fall (locally grown).

How to pick a good one-

Select ones that are small to medium in size. Larger ones will be seedy and bitter to taste.

The skin should be firm and shiny

Avoid eggplants that have soft spots and brown dimpled skin.

Storage-
Store your eggplant on the counter top or in the refrigerator for 3 days.

Complimentary Flavors-
Eggplants taste fabulous with the following ingredients: olive oil, garlic, ginger, balsamic vinegar, tomatoes, tamari, oregano and thyme.

Give this recipe a try:

Eggplant Dip (Babba Ganoush)

2 medium eggplants, unpeeled
1/4 cup tahini
1 T fresh parsley, chopped
2 cloves of garlic
2 T lemon juice
1 T olive oil
salt and pepper to taste

Instructions-

1. Pierce eggplant in several places with a fork. Roast whole in oven at 400 degrees for 45-60 minutes until fork tender.
2. Cool 20 minutes. Cut in half and scoop out flesh into a food processor.
3. Add remaining ingredients and puree until smooth.
4. Serve with crackers, crusty bread, or raw vegetables.