➤ When: The peak season for eggplant is August and September.
➤ What to Look For: Shininess is a good indication of freshness. Also, the eggplant should give only slightly to pressure; if it’s mushy, it’s overripe. The blossom end indicates whether it’s male (fewer seeds) or female (lots of seeds).
➤ Why: Eggplant is rich in potassium, which makes it a RealAge-smart choice.
➤ How to Use: Eggplant is seldom eaten raw. Try eggplant broiled, fried, grilled, roasted, and sautéed. It’s a very versatile vegetable. Its meatiness lends itself to many dishes—stews, moussaka, ratatouille, dips, and baba ghanoush. It can even be a stuffed dinner entrée in itself, perhaps loaded with chickpeas, tuna, roasted tomatoes, roasted garlic, and sweet onions. Be careful about adding oil (even healthy oil), however, as eggplant is an “oil sponge.” Just a little oil makes eggplant great.
This Tip was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p181'
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