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I was never a big fan of eggplant. I don’t like the meaty texture of most dishes, or the slippery consistency of over-blended American baba ganoush. Then I came across Japanese eggplant, baby eggplant, ‘Orient Express’ eggplant…who knew?! My favorite recipes celebrate seasonal ingredients that you can really taste, and this one is flavorful, yet delicate. It’s a great side to dinners with a Middle Eastern flavor, and is fantastic eaten cold the next day topped with over-easy eggs. It turns out, I love eggplant!
Further Food Commentary:
Even though Katie doesn’t like the meat-like texture of some eggplant dishes, it is precisely this taste and texture that some vegetarians count on to give substance to main dish recipes (think yummy, comforting eggplant lasagna)! The nutritional benefits of eggplant are legion: they are high in fiber, low in calories, naturally low in cholesterol, a great source of vitamin K, thiamin, vitamin B6, folate, potassium and manganese, and that lovely purple color holds a host of phytochemicals, including anthocyanidins, a compound thought to have a protective function against some cancers and heart disease. Eggplant is also versatile: it can be roasted, broiled, grilled or sauteed. The possibilities are endless!
