Did you know eggplants grow on short vines, similar to tomato plants? But as you might have guessed, they do feel, look, and taste different! Eggplants have a soft, spongy flesh, with a pleasant bitter taste. When paired with other strong-flavored ingredients, eggplants can help balance the overall flavor of the entire dish. Keep reading to learn all about eggplants!

An Eggplant is a Good Source of:

• Nasunin—fights free radical damage in the body
• Manganese—great for healthy bones
• Vitamin B1—for helping create a healthy metabolism
• Vitamin B6—helps carry oxygen to the blood

Did You Know?

• Most people think eggplants are a vegetable, however, because the plant has seeds it’s technically a fruit!
• Eggplants are related to tomatoes and peppers—and are in the nightshade family.
• Hundreds of years ago, eggplants were often white or yellow and resembled goose eggs—which is where the name came from!
• Eggplants are in season during the late summer months or early fall.
• There are lots of important nutrients, like nasunin, found in the dark purple skin!

How to Harvest and Store Eggplant

Eggplants are mature when the flesh is firm, and has a slight bounce to it when you touch it. If, when touched, a dent is left behind, the eggplant is too mature and should not be eaten. Eggplants can remain at room temperature for several days after harvesting.

Tips to Get Children to Eat Eggplant

• Chop the eggplant into small pieces and incorporate into mixed dishes like a casserole
• Cut the eggplant into long rectangular shapes so they resemble fries
• Coat with breadcrumbs or batter before frying for a crispy exterior

Ways to Eat Eggplant

• Sauté
• Grill
• Steam
• Roast
• Fry

• Did you know eggplants are a member of the nightshade family? (They are closely related to tomatoes, potatoes and hot peppers.)

• Eggplants originated in India and were white and looked like eggs when hanging from the plant.

• Eggplants are purple, green, white, striped and even orange? (The common variety in the U.S. is deep purple to almost black.)

• Eggplants are commonly used as a meat substitute.

• Most eggplants are pear shaped or elongated.

• They range in size from a golf ball to a football.

• They contain small, soft, edible, bitter seeds and are not eaten raw. (It is too bitter!)

• There are Japanese, Oriental and Chinese eggplants that have the shape of a cucumber and a thin edible skin.

• Florida and New Jersey are the top producers of eggplant.

• If you rinse and salt eggplant, it helps eliminate the bitterness and prevents it from absorbing a lot of oil when frying or sautéing.

• Eggplant is a berry that forms after the flower drops. (Early in the season eggplants produce star-shaped blue-violet flowers.)

• Some cultures still think the eggplant is poisonous. (A legend has it that an Indian ate some raw bitter eggplant and had a fit. People thought the eggplant had poisoned him. In some areas it is known as “mad apple”, “bad egg’ or “bad apple”.)

• There are male and female eggplants.

Eggplant is an excellent source of dietary fiber and uncommonly rich in vitamins and minerals alike. Dominant vitamins include Vitamin A, folate (B9), and Vitamin C. Minerals include potassium, magnesium, calcium and phosphorous. A single serving of eggplant (1/2 cup of cubed pieces) contains about 15 calories, with modest carbohydrate content. Eggplants are "nightshade" vegetables, as are tomatoes, potatoes, and several types of peppers. Anecdotal evidence suggests nightshades may cause swelling and/or pain in some sufferers of degenerative arthritis, though no scientific evidence has been confirmed. Dietary recommendations for arthritis sufferers are highly subjective; if nightshades are suspected for exacerbating symptoms of arthritis or osteoperosis, they can be experimentally eliminated from the diet.

As you enjoy fresh produce, follow these safe handling tips to help protect yourself and your family.

Fruits and vegetables are an important part of a healthy diet. Your local markets carry a wide variety of nutritious fresh fruits and vegetables. However, harmful bacteria that may be in the soil or water where produce grows can come in contact with fruits and vegetables and contaminate them. Fresh produce may also become contaminated after it is harvested, such as during storage or preparation.

Eating contaminated produce can lead to foodborne illness, often called “food poisoning.” So as you enjoy fresh produce, follow these safe handling tips to help protect you and your family.

Buy Right

You can help keep produce safe by making wise buying decisions.

• Choose produce that is not bruised or damaged.
• When buying pre-cut, bagged or packaged produce — such as half of a watermelon or bagged salad greens — choose only those items that are refrigerated or surrounded by ice.
• Bag fresh fruits and vegetables separately from raw meat, poultry, and seafood when packing them to take home from the market

Store Properly

Proper storage of fresh produce can affect both quality and safety.

• Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check! If you’re not sure whether an item should be refrigerated to keep its quality, ask your grocer.
• Refrigerate all produce that is purchased pre-cut or packaged .

Separate for Safety

Keep fruits and vegetables that will be eaten raw separate from raw meat, poultry, and seafood — and from kitchen utensils used for those products.

• Wash cutting boards, dishes, utensils, and countertops with soap and hot water between preparing raw meat, poultry, and seafood and preparing produce that will not be cooked.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• If you use plastic or other non-porous cutting boards, run them through the dishwasher after use

Prepare Safely

When preparing any fresh produce, begin with clean hands. Wash your hands for at least 20 seconds with soap and warm water before and after preparation.

• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Throw away any produce that looks rotten.
• Wash all produce thoroughly under running water before preparing and/or eating, including produce grown at home or bought from a grocery store or farmers’ market. Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Produce is porous. Soap and household detergents can be absorbed by fruits and vegetables, despite thorough rinsing, and can make you sick. Also, the safety of the residues of commercial produce washes is not known and their effectiveness has not been tested.
• Even if you do not plan to eat the skin, it is still important to wash produce first so dirt and bacteria are not transferred from the surface when peeling or cutting produce.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• After washing, dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present on the surface

What About Pre-Washed Produce?

Many pre-cut, bagged, or packaged produce items are pre-washed and ready-to-eat. If so, it will be stated on the packaging, and you can use the produce without further washing.

If you choose to wash produce marked as “pre-washed” or “ready-to-eat,” be sure that it does not come in contact with unclean surfaces or utensils. This will help to avoid cross contamination.

About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems.

Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

• Vomiting, diarrhea, and abdominal pain
• Flu-like symptoms, such as fever, headache, and body ache

Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately.

Easy Eggplant Stirfry

Ingredients

• 2 eggplants, peeled and cubed
• 1 zucchini, thinly sliced
• 1 cup green bell paper, cut into strips
• 2 onions, sliced
• 3 Tbsp Italian salad dressing, low fat
• 2 cups cherry tomatoes
• 2 cups brown rice, cooked

Directions

1. Place the eggplant, zucchini, green bell pepper, onions, and salad dressing into a skillet.
2. Stir lightly to combine and cook over low heat until tender.
3. Stir in cherry tomatoes and cook for an additional 3–5 minutes.
4. Serve over cooked brown rice.

Ratatouille

Ingredients

• 1 Tbsp canola oil
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 2 bell peppers (any color)
• 1 eggplant, peeled and cut into 1-inch cubes
• 1 can diced tomatoes, undrained (15 ounces)
• 1 tsp dried basil
• ½ tsp black pepper
• ½ cup parsley, chopped

Directions

1. Heat the canola oil in a large saucepan and sauté onion, garlic, bell peppers, and eggplant until tender—about 15 minutes.
2. Add tomatoes and basil, cook for about 10 minutes.
3. Add pepper and parsley right before serving.