Eggplants are a great summer vegetable, but one that a lot of people don’t know how to cook with. Aside from being pretty to look at, this veggie is also pretty delicious and can be cooked in several ways.
Eggplants are also very healthy! Eggplants have been proven to improve digestion, help manage weight, prevent cancer, heart disease, and anemia as well as improve bone health. Some studies have also suggested that eggplant could help reduce the risk of amnesia, Alzheimer’s, and dementia as well as improve overall cognitive ability and brain function.
Eggplants are very nutrient rich as well! A few of the nutrients they contain include: vitamin C, vitamin K, vitamin B6, thiamin, niacin, magnesium, copper, potassium, and manganese. They also have very high iron and fiber contents.
Eggplants can be preserved in several ways. Some options to consider are roasting and then freezing, blanching and then freezing, or freezing breaded and fried eggplant slices. Eggplant can also be dehydrated and used in a variety of ways. Check out this link for a how-to on all of these methods: http://thefreerangelife.com/how-to-preserve-eggplant/
Eggplants are a very versatile vegetable! Check out these recipe links for ways to incorporate them into your diet:
We have several varieties of eggplant available for purchase. The most common type of eggplant is the Nadia eggplant. Other types available at our farm-stand and farmer’s market locations include the Rosa Bianca, a rounder, white-streaked eggplant, and the Dark Japanese, which is long and thin, and slightly darker in hue than your traditional Nadia eggplant. See below for pictures!