With its creamy texture and meaty flavor, cooked eggplant is one satisfying summer vegetable (think saucy eggplant parm -- yum!). Plus, it...
KEEPS YOUR BRAIN HEALTHY
Eggplant is one of the best sources of the antioxidant nasunin, which helps protect the fatty acids essential to healthy brain function.
FILLS YOU UP WITH NUTRITION, NOT CALORIES
For only 20 calories per cup, you get a little bit of everything: 3 grams of fiber (10 percent of your daily requirement); vitamins A, B and C; folate; and minerals like potassium, magnesium, calcium and phosphorus. Talk about a well- rounded vegetable!
TO SALT OR NOT?
Cooks used to recommend salting eggplant before cooking to reduce its bitterness. Nowadays, the vegetable is bred to be milder, so salting isn't necessary.
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Tender young specimens cook quickly and are great for pickling. Look for baby varieties like this little Purple Tiger at your local farmers' market.
With a milder flavor than the globe, this one is thin and holds its shape when cooked.
This dark purple variety is the one you'll see most often at the supermarket. When cooked, its white flesh turns soft and silky, with a pleasing earthy edge.
Rosa Bianca, a popular heirloom variety, tends to be firmer, moister and sweeter than the globe. It's delicious steamed, broiled or baked.
Love the name! This variety has ultra-velvety flesh and is ideal for roasting or grilling, then pureeing, for risottos and dips.
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