You Are What You Eat: Royal purple eggplant
By Katy Wilkens, MS, RD
I don’t have luck growing big eggplants in my garden. We just don’t get enough hot days in the Northwest. Small eggplants though – those I can grow! Sometimes called fingerling or Japanese eggplants, they can ripen in two months of our lean summers. I love their light purple flowers with bright yellow centers but spotting their royal purple skin under the big furry leaves is like finding a prince’s ransom.
My favorite way to cook finger eggplants is to rub them with oil, grill them on the barbecue and serve them with barbecued lamb chops. Many recipes call for sprinkling eggplant with salt to remove bitterness, but finger eggplant is tender and not bitter, so you don’t need to use all that salt, which is so unhealthy for you. Once you factor out the salt, eggplant can be a healthy dish, especially if you grill it rather than fry it. Try the recipes below for dishes worthy of a king!
Beth’s eggplant
4-6 finger eggplants
Several cloves garlic, minced
1/4 cup balsamic vinegar
1/3 cup olive oil
Fresh basil, chopped