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Eggplant, Aubergine....Awesome!

 

To Canadians, Americans, New Zealanders and Australians it is an eggplant.  To the Brits and the French, an aubergine. Most believe it is a vegetable but it is actually botanically classified as a berry.  

It was once believed to be poisonous, along with other members of the nightshade famliy, tomatoes, potatoes and peppers.  Nothing could be further from the truth.  

I think eggplant it a truly under appreciated veggie.  It appears in many different cusines.  The French use it in ratatouille, the Greeks in mousaka, Italians for Eggplant Parmagiano, Indians and Sri Lankians in many different curries and pickles, and in the Middle East for dishes such as Baba Ganoush.  Its meaty and creamy flesh make it ideal for vegetarians to add depth of flavour and substance to dishes.

Eggplants are a good source of fibre, folic acid and potassium. The skin contains anthocyanins, which are high in antioxidants, which can help the body fight off illness. Research also shows them to be effective in treating high levels of cholesterol. What's not to love?

Try this quick and easy recipe for a grilled eggplant salad.  You won't be disappointed.

Grilled Eggplant Recipe

 

Dana's blog