The eggplant (aka aubergine) is perhaps one of the most misunderstood foods of all time. The staff at SD Hydro harvested these four gorgeous eggplants at our Bay Park location a few weeks ago. No one really knew what to do with them so I decided to take them home and turn them into a delicious dish.
Eggplants belong to the nightshade family of vegetables along with tomatoes, peppers and potatoes. They are extremely high in fiber, magnesium and potassium; making them an excellent choice for a heart healthy diet and for aiding digestion. The skin of the eggplant is especially rich in nasunin, an antioxidant that helps to protect brain cells from becoming damaged.
Eggplants are quite easy to grow; they thrive in conditions similar to those favored by tomatoes. This means they grow top heavy (so a tomato cage may be necessary), need lots of sunlight and a soil that drains water well. In San Diego, eggplants will grow mid spring all the way though until early fall.
Eggplant is a highly versatile cooking ingredient; it can be stuffed, fried, rolled, mashed, baked and who knows what else. The recipe I decided to try is a traditional Georgian dish called Badrijani. Badrijani is usually served as a side dish or appetizer (though from personal experience it is also a tasty late night snack).