Eggplant City

Eggplant—one of the vegetables that was never served while I was growing up has turned out to be one of my all-time favorites after I was gifted a copy of Marcella Hazan’s Essentials of Classic Italian Cooking and the gifter asked me to make her Eggplant Parmesan. I knew what it was, but had never eaten, let alone cooked it. Off to the farmers market I went in search of the perfect eggplant.But I soon found out that eggplant, a member of the nightshade family, was similar to tomatoes coming in assorted shapes, sizes and colors. By the way, eggplant is technically a fruit, but we’ve already had that discussion here at Dishing the Dirt. Sticking with the recipe, I opted for the fat aubergine orbs, followed Hazan’s recipe and fell in love.As I delved deeper into their origins in India and followed their spread throughout the globe, showing up as a staple in recipes from Asia, Europe North Africa, the Middle East and the Mediterranean, my meals reflected the diversity of cultivars. Enamored with the versatility of this ancient ingredient, throughout the years at the height of its season, the complaint became, “Eggplant again?” The truth is I can (and often do) eat eggplant every single day during summer thanks to the available bounty available at Central Farm Markets.But there’s more to these delicious beauties than an endless way to serve them—they’ve got health benefits including lots of minerals, vitamins and fiber minus the calories. The purple color from the anthocyanin has antioxidant properties to combat those pesky free radicals responsible for cellular damage. The high fiber and polyphenols (plant-based micronutrients) are credited with stabilizing blood sugar along with protecting against heart and neurodegenerative diseases. As a member of the Solanaceae family, eggplant contain solasodine rhamnosyl glycosides (SRGs), a known cancer-fighting compound. How’s that for a superfood?Despite all the advantages of the eggplant, farmers gripe about growing it. Mark Toigo, owner of Toigo Orchards joked that every pest in a five-mile radius will find the eggplant patch. Flea beetles, spider mites, potato moth and white flies all make a bee line straight to the eggplants. Add to that the susceptibility to fungal diseases. Yet despite these challenges, eggplants are plentiful.Yes, I realize that cooking in front of the hot stove or turning on the oven these last few weeks isn’t exactly on everyone’s agenda. It’s grilling weather which means I turn to my second favorite eggplant recipe-- baba ghanoush, an easy middle eastern dip made from grilled eggplant, tahini, olive oil, garlic and lemon juice. It’s great for dipping vegetables or pita and will even satisfy vegan, gluten-free and paleo eaters.Here’s my go-to recipe that I’m guilty of eating by the spoonful straight out of the jar.Baba GhanoushIngredients2 large eggplants4 tablespoons tahini3 tablespoons freshly squeezed lemon, lime or orange juice1 teaspoon sea salt3 cloves of fresh garlicDirectionsHalve eggplants and grill for 30 minutes or until soft. Set on a plate to cool enough to slip off the skins. Toss out the skin. Add everything to a food processor and pulse until smooth. Top with goodies such as olive oil, fresh parsley or cilantro, sesame seeds, pomegranate seeds or diced tomato.