Fall is creeping it's way into our lives with or without our consent!
Do you find yourself looking for different ways to use all those beautiful eggplants you keep getting from the farmers market? Well this month I am highlighting easy recipes using this vegetable in so many ways!
Did you know....
Do you know how many different types of eggplants there are out there? After moving to California I know there are at least 7- 8 different varieties! Each of them are special in their own way.
Did you also know that eggplants are technically a "fruit" as they grow from a flowering plant and contain seeds. Nope me either! Eggplants are also super rich in nutrients , minerals and fiber. High in antioxidants and may fight off several diseases that come our way like cancer, crazy blood sugar, heart disease to name a few. One more reason to get on board with this beautiful "vegetable"!
The typical eggplant that we usually see in the grocery store is called a globe eggplant and it can often be a bit more spongy with lots of seeds. These eggplants are often used in Baba Ganoush or even eggplant Parmesan.
Next is the smaller little brother , the Italian eggplant which looks very similar in color, but is a bit more tender. This is usually the kind that is also used in eggplant Parmesan or a caponata and is often the baby eggplant I refer to in my recipes.
There are Indian eggplants which are great in curries and kind of my favorite outside of Chinese eggplant. These are often referred to as "baby eggplants" as well.
Then there is the graffiti eggplant, these are sort of striped purple and white. Really cool looking, and have almost a sweet, fruit-like taste.
Chinese/Japenese eggplant are long and slender and less seeds. These work well grilled or roasted with miso or in a stir-fry. Yum.
White eggplant, usually smaller in size and super creamy. When you cook them though, they don't stay white which is a shame:)
Fairy tale eggplant, are smaller eggplants and have violet and white skin. They tend to also be great for stir-fries or sautéing due to their mild flavors.
Next little green and Thai eggplants, both of which I have never used and more rare.
Last, Rosa Bianca Eggplant, sort of ombre in color and best grilled or roasted. Less bitter and have a more delicate flavor.
Who knew there were so many types of eggplants:) Check out all the recipes this month I use with EGGPLANTS!