What We’re Cooking With Now: Eggplant

By Amy Reed, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.

Eggplant

Why: Eggplant is an excellent source of dietary fiber, potassium, magnesium and calcium, all in just 27 calories per cup.

Shopping Tip: Eggplant should be firm even hard to the touch, with no soft spots. The leafy area should be fresh and green, not dried out or brown.

Preparation: Eggplant can be prepared many ways, including steaming, roasting and grilling. To roast, cut the eggplant into a shape you like, leaving the skin on or peeling it off as is your preference. Brush on a light coating of olive oil, add a little salt and pepper and roast in a 375 degree oven for around 7 – 12 minutes until tender  

Recipe: Vegetable Bolognese 

10 Roma tomatoes, cut in half
½ cup zucchini, cut in cubes
½ cup yellow squash, cut in cubes
½ cup eggplant, cut in cubes
¼ cup onions, diced small
1 tsp. minced garlic
1 Tbsp. fresh basil, chopped
Olive oil 
Salt and pepper

Lightly coat tomatoes, zucchini, yellow squash and eggplant with olive oil and salt and pepper. Roast in a 375 degree oven till soft approximately 15 minutes. In a medium saucepan, put 1 tsp. olive oil and sauté the onions and garlic over medium heat till translucent. Add the roasted vegetables and put in blender to puree. Then add fresh basil and check for seasoning.