I will admit… I have never been a fan of eggplant. It’s not the fault of the eggplant. It’s just that my first experience with this little vegetable was a little traumatic. It was a cast party after a show… the catered meal had some kind of egg plant on the table. At first glance it looked like a slug… for real! I decided to be brave and try that little slug looking morsel… and it tasted just like a slug. Okay… I’ve never eaten slug, but it tasted just like what I imagine a slug to taste like.
When I started changing up my eating style (Eat to be Live) I knew I had to give the humble eggplant another try. After all, eggplant had to be so much more than baked with Parmesan. I kept finding it as the star of many dishes from around the world – from Greece and China to Indonesia and Tunisia. It was hard to go in a new direction… our first introduction had gone so wrong. I guess I was a little jilted by the texture and the taste. I wasn’t sure I would like it. Nearly every recipe I found seemed to soother the eggplant with breading and deep dried goodness. That would be counterproductive to the whole food style I was striving for.
I had to try several times before I got it right. If you under cook it, it’s spongy… the slug. If you over cook it, it turns to an icky mush.
Eggplant is high in dietary fiber, which protects you from colon cancer and aids in digestions. It contains zero fat and loads of vitamins and minerals, including vitamin A, manganese, molybdenum, potassium, folate, vitamin K, copper, vitamin B, trytophan, vitamin C, magnesium, calcium, phosphorous, and vitamin B3. It also contains chlorigenic acid, which is high antioxidant plant compound that can both fight free radicals and lower bad cholesterol. Chlorogenic acid prevents cells from becoming cancerous and has antiviral properties. This pretty little plant packs a punch!
One of my favorite ways to eat eggplant is as a chip. YUM! The trick is time. After slicing the eggplant I sprinkle it with salt and WALK AWAY. I let it sit for 30 minutes. After the 30 minutes I pat the slices dry and put them on a cookie sheet. Sometimes I sprinkle a little more salt, black pepper, or other spices. Then I bake them. I can eat the whole egg plant in nothing flat!
I have discovered other ways I enjoy eggplant that I will share later on a future Menu Monday.
I am completed satisfied with the humble little eggplant!
You might want to check out other food or kitchen items that bring me satisfaction: