The eggplant has been known to humans for thousands of years. Until the 12th century, however, its main use was as a table decoration. At that time, it was widely believed that this beautiful member of the nightshade family caused insanity.
All that changed when Thomas Jefferson planted imported eggplants at Monticello. Soon the word was out. The eggplant was a nutritious and versatile ingredient.
Today, we know that this substantial vegetable is high in fiber and a good source of potassium. Unlike most foods used in vegetarian fare, it's a stick-to-your-ribs addition to any meal. You won't feel hungry in an hour or two when your main dish features eggplant.
The big purple American variety is the most popular in the U.S. Chinese eggplant looks more like a purple cucumber; Italian and white varieties are smaller.
Try these tasty dinners.
Meatless steak
Cut the sides off an eggplant and slice into four pieces, 3/4-inch thick. Sprinkle with salt and let stand 20 minutes; rinse and pat dry.
Combine 2 tablespoons olive oil with 1/4 teaspoon Tabasco, and brush on the slices. Place on a baking sheet and bake 15 minutes at 350 degrees, turning once. Then broil 1 minute per side until brown and tender, or grill 7 minutes per side.
Combine 1 tablespoon olive oil, minced garlic, 1 tablespoon balsamic vinegar, 1 teaspoon parsley, and 1 teaspoon fresh rosemary. Brush over cooked eggplant, add salt and pepper, and let stand for 5 minutes.
Eggplant parmigiana
Peel eggplant and cut into half-inch slices. Dip into beaten egg, then flour. Cook in hot oil 4 to 6 minutes, turning once. Drain on paper towels. Return to skillet, sprinkle with Parmesan, top with spaghetti sauce and cheese, and heat until heated through.