A name can mean everything—just ask an eggplant. It's a plant, all right,
but it neither tastes nor looks like an egg. The dark-purple color on so large
a piece of food doesn't really clarify the identity crisis, either. Eggplant,
in short, is among the most misunderstood vegetables at the market. That may
be because it's actually a berry: Solanum melongena is a member of the nightshade
family of fruits, which also includes peppers, potatoes, and tomatoes. Of course,
knowing the phylogeny doesn't make eggplant any easier to comprehend. Sure,
it's low in calories and has virtually no fat. As is the case with many vegetables,
eggplant is mostly water, with only 13 calories per 1/2 cup.
So cook on! And there are abundant options. With its colorful, tough skin and
meaty, spongy flesh, it's more versatile than it seems—it can be sliced,
grilled, mashed, puréed, or sautéed. It stands up well to garlic or complements
sesame and soy; it mixes well with meats, cheese, and all sorts of vegetables.
Originally cultivated in China in the fifth century B.C., eggplant has long
been a staple of Asian and Mediterranean diets. China is still the leading producer,
but today this oversize berry is grown worldwide and is available year-round.
That's good news for anyone who already knows the virtues of eggplant or who's
willing to learn. Even if it's a misfit in the vegetable bin, it could fit quite
well in your dinner repertoire.
Colorful Choices
Among dozens of eggplant varieties—from large to small, and purple to white—the most common is the large, dark-purple American found in supermarkets
throughout the year. Other types include the long, thin, pale-purple Chinese
eggplant, which has a mild flavor. The Japanese version carries the same deep
color as the American but is about one-quarter the size. A wide array is available
at farmers' markets during late summer, when the season is at its peak. Look
for eggplants that have smooth, shiny skin and are firm but slightly springy.
Store them in a cool place, and use them within two days.
