AND tip of the day: EGGPLANT!!

 

 

 

TIP OF THE DAY

September 18, 2012

 

Front and Center: Eggplant

Did you know that eggplant is related to potatoes, tomatoes and peppers? This vegetable is versatile, low in calories and has high water content. Eggplant is available year-round, making it readily available in your grocery store or at the local farmer's market.
For the best quality, take care when selecting, storing and preparing eggplant.
Selection

• Look for a symmetrical eggplant with smooth, uniformly colored skin.
• Tan patches, scars or bruises indicate decay.
• Oversized eggplants may have a bitter taste.
• The stem and cap should be bright green

Storage

• It is best to store eggplant uncut and unwashed in a plastic bag in the crisper section of the refrigerator.
• Eggplant may be blanched or steamed then frozen for up to six months.

Preparation

• Wash the eggplant before using it, and cut off the cap and stem.
• An undercooked eggplant may have a hard or chewy texture; eggplant is not harmed by long cooking.

Eggplant pairs great with tomatoes and onions. For more information on how to incorporate more colorful vegetables into your eating plan, consult a registered dietitian in your area and visit Eat Right Nutrition Tips.


SOURCE:  Academy of Nutrition and Dietetics