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Egg-traordinary Eggplant
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| by Chef Justin Timineri Florida's Culinary Ambassador |
Americans love eggplant and consume millions of pounds each year. One reason eggplant is so popular is that it is filling without being fattening. Florida is one of the nation’s leading eggplant producers. Fresh Florida eggplant is available from September through June, look for it in your grocery store produce section and at community farmers’ markets around the state. Though you’ll find it with the vegetables, it’s technically a fruit—a giant berry, to be exact. Eggplant is close kin to tomatoes, peppers and potatoes, and it comes in all different 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 and plump, a flamboyant royal purple.
The raw flesh is snowy white and turns rich brown when it is cooked. On its own, it has a mild, slightly nutty taste, but if you add sauces, herbs and spices to the mix, eggplant soaks up the flavors like a sponge. Its hearty, meaty texture makes it very satisfying.
Eggplant is a dieter’s friend—a half-cup of raw eggplant contains just 10 calories. It is free of fat and cholesterol and very low in sodium. It’s also a good source of dietary fiber and supplies folate, calcium and potassium.
When shopping, look for medium-sized eggplants with tight, bright, lustrous, unblemished skin, as well as green caps and stems. Never choose the biggest eggplant in the produce bin, since younger, smaller individuals tend to be sweeter and more tender.
Freshness is another factor contributing to sweetness. To test your eggplant for freshness, press it gently with your finger. If the eggplant is fresh, your finger shouldn’t leave an indentation. Instead, the flesh should spring right back into place. Eggplant is highly perishable, so once you buy it, you should try to use it as soon as possible. If you must store your eggplant, place it 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.
EGGPLANT ROLLATINI
2 medium Florida eggplants
Homemade tomato sauce (or premade)
8 oz ricotta cheese
½ oz prosciutto ham, diced
2 oz grated parmesan
3 oz shredded mozzarella
Olive oil
1 pinch nutmeg, to taste
Kosher salt and fresh ground pepper, to taste
Slice eggplant lengthwise (approximately ½-inch thick). Brush lightly with olive oil and season with salt and pepper. Bake eggplant on a cookie sheet in a 375-degree oven for 5 to 8 minutes or until almost tender and brown on top. Let cool. Mix all ingredients (except the eggplant) in a bowl until they are completely combined. Place approximately 1 oz. of filling on each slice of eggplant and roll lengthwise. Secure with toothpick, if desired. Place rolls in a baking dish and top with sauce. Bake completed dish in oven for about 10 minutes, or until heated through. Serve warm with extra grated cheese on top.
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