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There’s No Egg In Eggplant!

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FullSizeRender (25)Have you ever wondered why the eggplant is called eggplant? If you’ve strolled through the Edible Garden in the past few weeks, you will have noticed two types of eggplant, the ‘epic’ eggplant and the ‘white star’ eggplant.

The most common and the one you most likely recognized is the purple ‘epic’ eggplant, that despite being a fruit is eaten as a vegetable, and does not look like an egg at all. However, eggplant has more varieties of colors and shapes, such as the ‘white star’ eggplant. This type of eggplant is the one that suggests the origin of its name. White eggplant fruits look like goose eggs hanging from a bush.

While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture. Eggplants can be found year-round but are best harvested from August through October when they are in season.

The iron, calcium and other minerals in eggplant supply the essential nutrients required by the body. All this, while relishing a highly flavorful veggie, is a good deal, indeed! Stuff, grill, bake, roast your eggplants—they’re delicious!

Grilled Eggplant Provolone

INGREDIENTS

  • 1 1/2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon dried oregano
  • 4 small eggplants, cut in half lengthwise
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 pound deli-style thick-sliced mild provolone
  • Salsa
  • DIRECTIONS
    Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper. Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.