So bright and beautifully dark outside and spongy inside, eggplant is often considered as a vegetable, although it’s a fruit. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked… in the most diverse and yummy ways.
Eggplant season in the major producing states in America starts in California in May, where it ends in October. New Jersey is the biggest producer in our country, hitting the stores from June to late September. For a more clear idea of the eggplant season in your state, check out the table provided below:
You have enough reasons to eat this wonderful fruit. It contains tons of minerals and vitamins, while it is also high in fiber and little but low in calories, both of which can help promote weight loss and keep cholesterol levels low. The great part is that you can use it in place of higher-calorie ingredients, making it a perfect ally for your diet. Last but definitely not least, besides containing a good amount of antioxidants, it’s tested to have some chemicals which are used as a cancer treatment.
Although having a very particular taste and texture, eggplant is a versatile ingredient that can be prepared and enjoyed in very many ways. You can replace the lasagna blades for a low carb alike pasta dish. You can also stuff it with cuscus, cheese or minced meat, making a perfect winter meal or go for traditional middle east dishes like moussaka or lamb stew.Look at the seasons of these fruits & vegetables: