by Chef Justin Timineri Florida's Culinary Ambassador

In the mood for Italian? Japanese? Thai? Moroccan? Maybe French? Think eggplant. Florida eggplant. Eggplant is an international favorite and forms the foundation for some of the world’s most beloved dishes. Cooking with eggplant will pull you out of the dinnertime rut and off to more exotic and delicious locations. It’s your ticket to a whole new world Of flavor.

Fresh Florida eggplant is available September through June. Look for it in the grocery store produce section and community farmer’s markets around the state. Though found with vegetables, it is technically a fruit—a giant berry, to be exact. Eggplant is biologically close to tomatoes, peppers and potatoes, and it comes in a multitude of colors, shapes and sizes. Some eggplants are as small as walnuts, some resemble chicken eggs and some are bright orange. Florida eggplant is generally of the “globe” variety—puffy, plump and flamboyantly royal purple in color.

The raw flesh is snowy white and turns rich brown when cooked. On its own, Florida eggplant has a mild, slightly nutty taste, but if you add sauces, herbs and spices to the mix, eggplant soaks up flavors like a sponge. The hearty, meaty texture makes it very satisfying.

One reason eggplant is so popular is due to its filling effect without all the calories and fat. Eggplant is a dieter’s friend—a half-cup of raw eggplant contains just 10 calories. It is free of fat and cholesterol, and it is very low in sodium. It is a good source of dietary fiber and provides folate, calcium and potassium.

When shopping, look for medium-sized eggplants with tight, bright, lustrous, unblemished skin, plus green caps and stems. Never select the biggest eggplant in the produce bin, since younger, smaller eggplants tend to be sweeter and more tender.

Freshness is another factor contributing to sweetness. To test an eggplant for freshness, press it gently. If the eggplant is fresh, no indentation should remain. Instead, the flesh should spring right back into place.

Eggplant is highly perishable, so try to use it as soon as possible. If you must store an eggplant, place in the front part of the refrigerator to prevent it from becoming cold injured. Keep in mind that eggplants bruise easily and should be handled with care.

Grilled Florida eggplant and fresh mozzarella stacks

Nonstick vegetable oil spray
8 half-inch thick Florida eggplant slices
4 quarter-inch thick slices part-skim mozzarella cheese (4 ounces)
2 Tbsp. olive oil
1 1/2 Tbsp. balsamic vinegar
1 Florida garlic clove, minced
4 large bunches Florida arugula or spinach
2 large Florida tomatoes, coarsely chopped
3 Tbsp. chopped fresh Florida basil

Spray grill with oil spray and heat to medium heat. Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes. Place one mozzarella slice atop 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.

Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper to taste. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Top each with one eggplant stack. Yield 4 servings.

Eggplant Curry

2 Tbsp. pure olive oil
1 medium Florida tomato, chopped
1 Florida garlic clove, minced
1 tsp. minced fresh ginger
1 Tbsp. curry paste
1 1/2 lb. Florida eggplant, cut into 1-inch cubes
2 cups vegetable stock or canned low-sodium broth
Salt and freshly ground pepper, to taste

Heat the oil in a large saucepan. Add tomato, garlic and ginger; cook over moderate heat, stirring for 3 minutes. Add curry and cook, stirring until fragrant, about 2 minutes. Stir in eggplant. Add stock and bring to a boil. Add a pinch of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.

Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return eggplant to the pan and reheat. Season with salt and pepper, then serve. Yield 4 Servings

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