The eggplant, which is actually a fruit and part of the nightshade family, is a very versatile fruit. It can be sauteed, baked, roasted, fried, stuffed, used as a dip or stuffing, stir fried, steamed and grilled. Eggplant offers antioxidants and is a good source of fiber, folic acid, manganese, thiamin, vitamin B6, magnesium and potassium; it also has vitamin C, niacin, iron, some protein, and pantothenic acid. As the eggplant ages it becomes bitter and the skin toughens, so buy it fresh and use it immediately to get the best flavor! Many different varieties - small, large, skinny and fat - are available now. That's why eggplant tops the list of What's in Season this week at the San Mateo Certified Farmers' Market.
Featured this week:
o Eggplant
Other items in season:
o Corn
o Peaches
o Raspberries
o Nectarines
o Strawberries
o Cherries
o Blueberries
o Squash
o Asian long beans
Tips on selecting, storing and preparing eggplant:
o Look for firm, shiny eggplants with unbroken skin
o For best results, use eggplants as soon as possible, try not to store for more than a couple days
o If the meat is bitter, lightly sprinkle the slices with salt, and lay them out on a paper or cloth towel for 20-30 minutes to take away some of the bitter taste
o Eggplants are capable of absorbing lots of cooking fats and sauces, making for rich and flavorful meals
Eggplant Parmesan
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Ingredients:
1 beaten egg
1/4 cup milk
1/8 teaspoon pepper
1 cup crushed saltine crackers, about 28
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 medium eggplant, sliced 1/4 inch thick
Nonstick cooking spray
2 cups tomato sauce
1/4 teaspoon chopped oregano
1 clove garlic, minced
3/4 cup shredded mozzarella cheese
Instructions:
In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and fresh parsley. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
In a bowl, stir together tomato sauce, oregano, and garlic; pour over eggplant.
Bake uncovered in a 350?F oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more. Serves 4
What's in Season is provided by the College of San Mateo Farmers' Market, which operates year-round, rain or shine, on Wednesdays and Saturdays from 9 a.m. to 1 p.m. at the College of San Mateo, 1700 W. Hillsdale Blvd. The market is operated by the Pacific Coast Farmers' Market Association. For more information, or to find other farmers' markets in the area, visit www.pcfma.com or call (800) 949-FARM.
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Keep the discussion civilized. Absolutely NO personal attacks or insults directed toward writers, nor others who make comments.
Keep it clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't threaten. Threats of harming another person will not be tolerated.
Be truthful. Don't knowingly lie about anyone or anything.
Be proactive. Use the 'Report' link on each comment to let us know of abusive posts.
PLEASE TURN OFF YOUR CAPS LOCK.
Anyone violating these rules will be issued a warning. After the warning, comment privileges can be revoked.