We’ve got some beautiful, tasty Maui eggplant from Mahi Pono this week. What a treat! Mahi pono is working to transform former sugar cane fields in Central Maui into diversified agriculture. O’ahu Fresh has sourced crops like broccolini, potatoes, kale from Mahi Pono. But back to eggplant…
The name was first recorded in the 18th century, because of the white, egg-shaped varieties of this plant. It’s color and shape earned it the additional nicknames vegetable egg, and garden eggs. In more English and European countries, eggplants are also known as aubergine.
Eggplants are a member of the nightshade family, along with tomatoes, sweet peppers, and potatoes. Because of eggplant’s ability to absorb oils and flavors into its flesh through cooking it’s an eggs-cellent and useful ingredient in many dishes.
The sooner you use your eggplant, the better. It’s a delicate food that doesn’t store well for long periods of time. Eggplant is tropical in origin, so it does not bode well in extreme cold. Fifty degrees is an ideaI temperature. Store eggplant in a cool, dry area and if you can, avoid putting it in the refrigerator. If you must after a couple of days, wrap it in a paper towel and place it in the warmest section of the fridge. When storing cut eggplant – wrap it either in plastic, or put it in a glass container. To avoid oxidation, drizzle some lemon juice over the exposed flesh before storing it in the refrigerator.
Why we love Eggplants
Eggplants provide a good amount of fiber, vitamins and minerals in a few calories. They are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage. It’s a versatile ingredient that’s easy to add into your diet. Try grilling, baking, braising or cooking and pureeing your eggplant into a dip!