Eggplant, So Misunderstood

On those days (most days) when I am following my rigid, yet very effective, high-fiber diet, I often dream about eating other, tastier delicacies. You see, contrary to some popular opinion, I am a human being and not a robot conditioned and programmed for non-stop healthy living. Yes, I take pride in eating right, every day, as well as taking daily walks and engaging in all sorts of healthy activities. But, just like most of you, I, too, would love nothing better than to sink my teeth into decadence, often desiring to dump out my bowl of olive oil-laden veggies and nutritious salad and indulge in…what?

Well, as I mentioned earlier, I dream of my weekend “cheat treats” during those more challenging days of the regular week. And when I am not fantasizing about devouring a slab of my mom‘s lasagna, my mouth waters at the thought of another of my favorite Italian gourmet delights: Eggplant Parmesan.

I love eggplant. As a vegetarian, I am always in search of great veggies to add to the haul that I consume daily. Prepared correctly, eggplant parm, and eggplant in general, will melt in your mouth and send your taste buds to gastronomical heaven. As I said, I love eggplant, but didn’t always. Just the name connotes unsavory images.

Egg? Plant?

Yeech!

Like broccoli, mushrooms, onions, even olives, these were all foods, along with eggplant, that I refused to eat during my younger years. All foods, I might add, that I absolutely love now, as a somewhat-adult.

But eggplant? Is it a plant that grows eggs? Could that be possible? Who in their right mind would eat such an oddly named thing? Let’s explore this often misunderstood vegetable.

Eggplants grow on vines, like tomatoes. They are spongy in texture and slightly bitter tasting.

Sound yummy? No? Read on.

While eggplant has been around for thousands of years, it wasn’t always well liked by certain cultures. Because of its bitter taste, some thought it also had a bitter disposition: it was thought, at one time, to cause leprosy, cancer, and insanity. The good news is that has all changed. In fact, eggplant is loaded with phenolic compounds that function as antioxidants. Meaning that consumption of eggplant helps combat cancer, rather than causing it.

Eggplant is also a very good source of potassium and manganese, Vitamins B1 and B6, folate and magnesium. One cup also has 3 grams of fiber and 1 gram of protein. Besides those healthy antioxidants, regular consumption of eggplant has been found to help reduce bad cholesterol, fight heart disease, and improve cardiovascular health. Now all we need to do is find a few ways to eat it.

But first you need to buy a few. While eggplants come in many varieties, most of us are accustom to the fat purple variety that I am holding in my hand. To test for ripeness, gently press the skin and, if it is ripe, it should spring back. Store in a cool, but not too hot or too cold, place, and once you cut one open you should eat it soon--they perish fast. Now let’s dig in!

Besides being an amazing veggie in my favorite (sorry, mom) Italian dish, eggplant also tastes great baked, stir-fried, stuffed, and used in another dish that I love to eat: babaganoush.

Huh?

Babaganoush is similar to hummus in that it is a Middle Eastern spread and dip made with eggplant rather than chic peas (garbanzo beans). I use soy crisps or strips of pita bread to dip into these two tasty treats. As a spread or eaten with sticks of veggies (carrots, celery, cucumbers), babaganoush is an excellent way to add eggplant to your diet.

If you have been avoiding eggplant, like I once did as kid, just because it sounds strange, or have yet to try it because your ancestors told you it may cause leprosy (believe me, it doesn’t!), take my advice and give it a shot. If you love lasagna (and who doesn’t?) then try eggplant Parmesan. And if you are in the mood to try something different, then dip a chip into a bowl of babaganoush. Or scoop out the center of an eggplant, load it up with just about anything, cover with breadcrumbs and some cheese, and pop it in the oven. You will be amazed at how tasty this misunderstood veggie can be.

Until next time…

peace,

Mike