Sunday, August 7, 2011


"This veggie has a split personality. Grilled or sauteed briefly,
eggplant has a firm, almost meaty texture. But roast it awhile in the
oven and you'll be amazed at the creamy, silky result. Most varieties-
whether purple, white or striped- have a mild, earthy taste that melds
with other flavors. Before buying, gently squeeze eggplant (they should
give a little) and check for soft or brown spots. Store in a cool spot
outside the fridge for a couple of days. Eggplant sops up oil, so brush
or spray it on right before cooking. Eat the skin to get fiber and cancer-
fighting antioxidants."

-Prevention Magazine, September 2011