Big Purple Eggplant: You see it in the grocery aisle. Maybe the neighbor down the street gave you a huge one from her garden. That big purple eggplant stares at you like a thing of mystery and strange beauty. Its glossy purple outside makes you believe it’s heavy and tough, but it’s not. It’s tender and lightweight.
You want to do something remarkable with it, but honestly, you don’t know how to prepare it. Does it taste good? Is it purple inside, too?
Cut into your big, beautiful purple prize, and a new mystery unfolds. It has the consistency of soft cork. And it isn’t purple at all. So what do you do with it now?
Don’t peel your eggplant. There are vital nutrients in its dark purple skin. Try one of the following ways to prepare it based on which way you think you and your family might like it best.
- Cut your eggplant into cubes and drizzle with olive oil. Sprinkle with sea salt and freshly ground black pepper.
- Stir to coat all pieces—Bake in a 350-degree oven for about 30 minutes.
- Slice your eggplant into 1/4 inch rounds. Beat a couple of eggs. Dip the slices in the eggs and then coat with seasoned bread crumbs. Place in skillet heated with olive oil. Turn frequently until it is golden brown and tender. Serve with marinara and shredded mozzarella cheese.
- Chop it into thick cubes and toss with a can of diced tomatoes seasoned with garlic and onion. Heat until tender. Serve over pasta or rice.
- Shred long slices of eggplant and saute in a pan with chopped yellow and green onions and sliced portabello mushrooms. Season with sea salt, freshly cracked peppercorns, and garlic powder. Cook until tender. Serve over rice or pasta.
Eggplant shouldn’t be a mystery. Instead, it should be a vegetable that graces your dinner table regularly–for its rich, delicious taste and the vitamins and nutrients it provides.
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