Crop of the week: Eggplant

• Eggplant production in the Yuma area is minimal, with some acreage devoted to seed production and a limited amount for the fresh market.
 
• Originally from the Orient, eggplant got its name from yellow and white fruited varieties with egg-sized fruits. Varieties of eggplant include Chinese purple, globular, Japanese and Italian Rosa Bianco. The longer purple variety is the most commonly eaten and it is a staple of Italian cooking.
 
• Prior to the 15th century, eggplant was grown primarily as an ornament. People were afraid to eat it, probably because, like the tomato and the potato, it is a relative of the poisonous nightshade.
 
• To select an eggplant, choose a heavy, firm, shiny fruit with a fresh green cap. It may be blanched or steamed then frozen for up to six months.
 
• Eggplant can be baked whole, either plain or stuffed. Sprinkle minced garlic and herbs over eggplant slices before grilling for extra taste. Add eggplant to lasagna and vegetable soups to add color, taste and texture. Try eggplant seasoned and mashed or pureed as a dip with pita bread. One of the most popular ways to cook eggplant is a la Parmesan, in which the sauteed slices are layered alternately with a tomato sauce and cheese in an oven-proof dish, then baked for about 45 minutes in a moderate oven. Spices that enhance its flavor include allspice, basil, bay leaves, garlic, chili powder, oregano, sage, thyme, marjoram and parsley.
 
• Eggplant mixes well with other vegetables, like tomatoes or mushrooms, and can mixed with ground beef, lamb or tofu. They compliment other foods nicely as a side dish, or are hearty enough to steal the show in a main course.
 
• Eggplant is very low in calories because it's almost 95 percent water. It is a good source of fiber, folic acid, manganese, thiamin, vitamin B6, magnesium and potassium, and also has vitamin C, Niacin, iron, some protein and pantothenic acid. It also is a source of antioxidants.


----
Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.