Eggplant

I have grown a new appreciation for the eggplant this season because of the beautiful, delicate nature of the plant. The first picture is of an eggplant blossom. Delicate purple blossom photo courtesy of Mother Earth News.

Delicate purple blossom

The velvety, purple blossom is literally hanging on by a thread. Not to be disturbed, for the slightest movement will knock this little guy to the garden floor. The interesting thing about eggplant however is that the “tread” turns into “rope” and once the vegetable is ripe it has to be cut off the plant. Not only is it thick and strong once matured, it has also developed little spikes that will sting if touched.

The actual growth process of this vegetable is amazing as well. Watching, through many warm, long, summer days as a fully matured eggplant develops from this precious, purple flower has given me a renewed appreciation for life. It quietly says to you, “slow down”, “patience is a virtue”, “there is no time like the present”, “enjoy life and all experiences” . . .

There are many different varieties of eggplant, some oval and bulbous while others are elongated and slender. Generally found in the super market as being purple, there are also white “Japanese Eggplant” and a purple and green striped assortment available as well. Wikipedia explains how the name eggplant was used in the United States, Australia, New Zealand and Canada referring to the fact that the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen’s eggs.

Large purple eggplant

The eggplant is a great source for folic acid and potassium and believe it or not, can be used in recipes other than Eggplant Parmesan! Try slicing 1/4″ thick rounds and frying them until golden brown, dip in a sweet and spicy sauce and enjoy! Check out the recipe section for other ideas on preparing eggplant. Large purple eggplant photo courtesy of aggie-horticulture.tamu.edu