Eggplant’s time is limited! I absolutely dread the thought of this seasonal meat replacer leaving my local farmers market or produce section of the grocery store.
Yes, eggplant’s peak selling period is July-October. Because October begins in just a few days, it begrudgingly reminds me that eggplant’s departure is also eminent.
You have just a month left to enjoy her!
I’m a late bloomer – an eggplant novice, if you will. I did not know that this controversial fruit (vegetable according to some sources) had such versatility before I switched over to a plant-based diet. Sharing genetics with three of my other loves – – potatoes, tomatoes, and peppers, here are just a few of eggplant’s many benefits:
- Good source of potassium and vitamin C
- High in fiber
- Has cancer fighting anti-oxidants
- Low in calories (about 25 cal. per cup)
- Has minimal fat (practically a trace amount, in fact)
- Full of water
- High in bioflavonoids (a blood pressure controller)
Also known as Aubergine, this glossy, deep purple-colored gem is great roasted, grilled, baked, sautéed, or fried.
Enjoy eggplant for a few more weeks by cooking up 2 EP4L recipes that pay tribute to this gifted, egg-cellent main course or side dish.
My Stuffed Eggplant is a hearty, savory mix of wild rice, a rainbow of peppers, protein-packed lentils, and shallots. It also makes a great topping on a baked potato or as a taco/burrito stuffer!
Next, my Tabbouleh-Topped Eggplant Filets recipe is a light, aromatic dish with international flair! The tangy, balsamic glaze canvases an earthy mix of quinoa and fresh raw veggies/herbs and piled on lightly seasoned grilled eggplant steaks. You won’t believe how easy it is to make!
Better get cracking’ and take advantage of eggplant before this yummy, healthy and nutritious fruit vanishes. Enjoy!
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