September 12, 2002

Prairie Fare: An Encounter with Eggplant

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

The other day I brought home an eggplant. I probably would have gotten similar attention if I brought a Martian home for dinner. I experienced again the importance of parental modeling.

According to my husband, "Anything as weird as eggplant has to be nutritious." "It doesn’t look like an egg," my 7-year-old son remarked. "I think it’s pretty and shiny," my 4-year-old daughter added. "It’s supposed to be purple, not almost black," my son reminded her.

When I finally was able to extricate my family from staring at the intact eggplant, I prepared it in a way I thought they might enjoy – or at least taste. I dipped eggplant slices in beaten eggs, rolled them in crushed crackers and herbs, and fried them.

I gave my husband a pile of eggplant to eat. He ate it all with no further comments. My daughter ate a small piece. My son wrinkled his nose as though an alien had landed on his plate. He looked at me and said, "This is too weird." Echoing in my brain was the advice of nutritionists who say a new food may take 10 or more exposures before a child will try it. I decided to be patient.

Eggplants have been eaten – and assumingly enjoyed – for centuries. Spaniards called it "Berenganias" or the apple of love. They thought eggplant contained a love potion. In the United States, eggplant was first used as an ornamental plant.

Eggplant is very low in calories, unless you bread it and fry it. A half-cup serving of plain eggplant contains about 20 calories and is a source of dietary fiber and some vitamin C.

Eggplants are very perishable so they should be used quickly after purchase or harvest. Look for eggplants with a smooth, even-colored dark purple skin. Avoid eggplants with any sunken dark areas. Store them in the vegetable compartment of your refrigerator because the higher humidity helps keep them fresh.

Eggplant can be sautéed, baked, broiled, grilled or stuffed. Extra eggplant can be frozen. To freeze, slice or cube eggplant, dip in a solution of 1 tablespoon lemon juice to 1 quart water, and blanch in boiling water for 4 minutes. Cool promptly in cold water. After cooling, dip again in the lemon juice solution. Drain well and package in air-tight containers leaving 1/2-inch headspace.

Here’s a tasty recipe that makes good use of autumn produce, including eggplant.

Ratatouille

1/4 cup olive oil
2 cloves garlic, minced
1 onion, sliced
1 green pepper, seeded and cut in strips
3 medium unpared zucchini, cut in 1/4-inch slices
1 medium eggplant, pared and cut into cubes
2 tsp. dried basil
1 tsp. dried oregano
1 1/2 tsp. salt
1/8 tsp. black pepper
3 tomatoes, peeled and cut in wedges

Heat oil in large skillet; add garlic, onion, green pepper and zucchini; cook about 3 minutes or until onion is tender, stirring frequently. Add eggplant, herbs and seasonings; cover and cook over medium heat 15 minutes, stirring occasionally. Add tomato wedges; cover and cook 5 minutes longer or until tomatoes are heated. Serve hot or cold. (Note: to remove skins from tomatoes, plunge tomatoes one at a time in boiling water for about 30 seconds. Skins will then slip off easily.)

Makes 6 servings. Each serving contains 136 calories, 9.5 grams fat, 12.5 grams carbohydrates and 4 grams fiber.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Gary Moran, (701) 231-7865, gmoran@ndsuext.nodak.edu