Market Fresh Finds: Eggplant’s purple reign is here and now

Eggplant is a must for fans of outdoor grilling. Long prized for deeply purple, glossy beauty and unique taste and texture, eggplants are available in markets throughout the year, but they are at their best from August through October, when they are in season.

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, bell peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.

Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such chlorogenic acid.

Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it is purple, white, or green, should be vivid. They should be free of discoloration, scars and bruises, which usually indicate the flesh beneath has become damaged and possibility decayed.

The stem and cap, on either end of the eggplants, should be bright green. As you would with other fruits and vegetables, avoid purchasing eggplant that has been waxed. To test for ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not ripe.

Although the eggplant looks hardy, eggplants are actually very perishable and care should be taken in their storage. Eggplants are sensitive to both heat and cold and should ideally be stored around 50 degrees. Do not cut eggplant before you store it, as it perishes quickly once its skin has been punctured or its inner flesh exposed.

If you purchase eggplant that is wrapped in plastic film, remove it as soon as possible, since it will inhibit the eggplant from breathing- degrading its freshness.

When cutting an eggplant, use a stainless- steel knife, as carbon steel will react with phytonutrients and cause the eggplant to turn black. Wash the eggplant and then cut off the ends.

Most eggplants can be eaten with or without their skins. However, the larger ones and those that are white generally have tough skins that may not be palatable. (To remove the skin, you can peel it before cutting — if you are baking it — you can scoop out the flesh once it is cooked).

Eggplant can be baked, roasted in the oven, or steamed. If baking it whole, pierce the eggplant several times with a fork to make small holes for the steam to escape. Bake at 350 degrees for 15 to 25 minutes depending upon the size.

You can test for its readiness by gently inserting a knife to see if it passes through easily.

Eggplants may seem commonplace, but they have plenty of secret flavors to share. Buy one on your next visit to the farmers market or grocery store. You might discover eggplant as one of your special vegetables if you just give them a try.

For additional eggplant recipes and serving suggestions, check out Chef Scotty’s Market Fresh Recipes at http://extension.wsu.edu/clark/?p=8163.

The FINI FreshMatch program provides help to SNAP consumers to purchase more fruit and vegetables at local farmers markets.

Find out more at www.clark.wa.gov/public-health/snap-farmers-markets.

Jean Overbay is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://extension.wsu.edu/clark/?p=1134. Have questions? Call MFP helpline: 360-397-6060 ext. 5366 or join Facebook discussion group “WSU Home Food Preservers- Clark County.”