This purple-black plant is a delectable food. One of our favorite foods in the summer fresh from the garden.
 
The purple nutrient rich Eggplant, hated by so many yet loved by a lot also.  I usually hear from people we offer fresh eggplant to; "I don't like eggplant because they are bitter." Well if they are not fresh that is the case but fresh off the plant they are not at all bitter and so different.
 
A member of the nightshade family, eggplant counts tomatoes, potatoes and peppers as cousins.
 
The Spaniards of the 16th century called eggplants berengenas, or "apples of love," while some of the botanists of northern Europe of the same period called the species Mala insana, or "mad apple," because they thought that eating it would make a person insane. Equally unfounded was the idea in medieval Europe that it had remarkable properties as a love potion. The history behind the eggplant is long and surprising to many, therefore I will let you click to read as it would take too much room in the ezine. Click Here for Eggplant History
 
Some will tell you that an eggplant is low in nutrients but I beg to differ. The following Minerals are found in them; Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Selenium and vitamins haven't been left out either, they include; Vitamin C, A, B-6, E, B-12, DFE, Riboflavin, Niacin, Pantothenic acid, Folate and Retinol. I would not call that low in nutrients?
 
Eggplant comes in several varieties.
 
Most often found in stores and gardens are the Large Oval eggplant with various names such as; Dusky, Epic (tear-drop shaped), Black Bell (round to oval, productive), Black Magic, Classic (elongated oval, high quality), Black Beauty, Burpee Hybrid, Ghostbuster  9white, slightly sweeter than purple types oval). Oval Santorini (Whimsical in nature, white in color, this particular 'fruit' needs no watering. Sweet to taste, juicy and quite delicious, this eggplant is beloved by chefs since it does not absorb oil. Lovers of good cuisine should be aware that only in Santorini can one sample this unique delicacy.)
 
Then there are thinner elongated types; Ichiban, Slim Jim, lavender, (turning purple when very small as a peanut) Little Fingers (6 to 8 inch).
 
With a third type and usually looked at as edible ornamental eggplant called the Easter Egg (small white, egg-sized, shaped, turning yellow at maturity).
 
The nutrients vary slightly from one type to the other but all quite nutritious and healthy!
 
Eggplant stores poorly and prefers a temperature of 50 degrees, and therefore doesn't keep very well at room temperature or in the refrigerator. So growing your own is the smart move to assure freshness or if you purchase at the store should be used within the next 48 to 72 hours.
 
Here is a great Greek Style Eggplant dish that most love!
 
Stuffed Eggplant Greek Style
 
INGREDIENTS:
 
4 large eggplants
1/2 cup olive oil
Coarse kosher salt and freshly-ground black pepper
4 onions, chopped medium
6 garlic cloves, chopped
1 28-ounce can whole, peeled tomatoes
1/4 cup parsley
2 tablespoons basil
1/2 teaspoon cinnamon
2 tablespoons red wine vinegar
2 pounds ground lamb (optional)
1/2 cup white wine
1/2 teaspoon cumin powder
4 tablespoons butter, plus extra for baking
4 tablespoons flour
2 cups scalded milk
4 eggs
10 tablespoons bread crumbs
1 cup crumbled feta cheese
 
PREPARATION:
* Prick eggplants several times with a fork. On a large baking sheet, roast eggplants in 400 degree oven until soft, 35 to 45 minutes, turning frequently to prevent charring. Cool and slice eggplants lengthwise into 1/2-inch pieces. In a saute pan heat 1/4 cup olive oil and brown eggplant slices, 1 to 2 minutes per side.
Drain on paper towels and sprinkle with kosher salt.
 
SAUCE:
* In a saucepan heat 1 tablespoon olive oil over medium heat, add 1 chopped onion and 2 chopped garlic cloves and saute until tender. Add tomatoes and their liquid. squeeze the tomatoes in your hands into broken into coarse chunks. Add parsley, pepper, basil, cumin, cinnamon and vinegar. Bring the sauce to a boil and then reduce to a simmer and cook, uncovered, until sauce becomes thick, about 20-30 minutes.
Yield: 3 1/2 cups sauce.
 
PREPARATION FOR THE OPTIONAL LAMB FILLING:
* Heat 1 tablespoon of olive oil with onions and garlic over medium-high heat; saute until tender, 5 minutes.
?Add lamb and brown well, breaking up pieces with a wooden spatula until the pieces are no larger than 1/4 inch.
?Add wine, bring to a boil and cook until wine has reduced almost completely.
?Season meat with salt, pepper and nutmeg and stir in 1/2 cup tomato sauce. Bring to a boil, reduce heat and simmer 1 hour.
 
BECHAMEL SAUCE:
* In a saucepan melt butter, not margarine or other butter substitutes, over medium-low heat and gradually whisk in flour to make a roux.
Cook 1 minute, whisking constantly, but do not let the roux get brown.
Slowly whisk in warm milk. Bring bechamel sauce to a slow boil, whisking constantly, then reduce heat to barely simmering and cook 20 - 25 minutes until smooth and thickened.
Remember to stir occasionally so as not to let the sauce stick. Season with salt, pepper and nutmeg. Let cool slightly.
In a bowl whisk the eggs and then whisk in spoonful of sauce to warm the eggs so they will not scramble.
Slowly whisk in the remaining sauce and adjust seasoning to taste, if needed.
 
FINAL ASSEMBLY:
 
Preheat oven to 350 degrees. In a large baking dish or lasagna pan (18x8x3-inches) sprinkle 2 tablespoons bread crumbs and cover evenly with half of eggplant. ( If meat used drain as much oil from mixture as possible, can squeeze meat in a paper towel and spread over eggplant; top with half of the feta cheese, then with half of remaining bread crumbs. Layer remaining eggplant, then bechamel sauce, remaining feta cheese and remaining bread crumbs in even layers.
Dot top generously with butter. Bake 45 minutes until bubbly and top is well-browned. If necessary, brown top briefly under a preheated broiler. Cool slightly and cut into 3-inch squares to serve.
Serve with extra tomato sauce, if desired.
 
Serves 12
 
Enjoy this great food!
Lena