Vegetable Spotlight: Eggplant
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Collapse ▲Today were putting the spotlight on Eggplants! Eggplants are a part of the nightshade family alongside the potato and the tomato. According to the University of Maryland Extension, Eggplants come in a dozen of varieties from plump and fat, skinny and long, to purple or cream colored. Also, they are a plant that thrive in warmer weather. Eggplants are packed with many nutrients. They are high in potassium, manganese, Vitamin K, and Vitamin C.
You can do a lot with eggplant other than the usual eggplant parmesan recipe. They can be seasoned and roasted, baked, or sautéed with your other favorite vegetables. Below is a recipe for Eggplant Delight from the University of Delaware extension. But, no matter how you make them, make sure to enjoy some eggplants while they’re in season!
Eggplant Delight
Ingredients
| 3 Tbsp. vegetable oil |
| 1 medium eggplant, sliced into ½ inch rounds |
| 1 medium onion, sliced into rings |
| ½ cup shredded cheddar cheese |
| Salt and pepper to taste |
Directions
- Heat oil in a large skillet over medium-high heat. Add onion, and sauté until browned.
- Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender
- Season with salt and pepper. When eggplant is tender, top slices with onion and cover with cheese. Allow cheese to melt for a few minutes before serving.
References:
“Eggplant” – Home and Garden Information Center, The University of Maryland Extension