International Eggplant Day

International Eggplant Day celebrates the eggplant, a nightshade vegetable closely related to the tomato and potato. Eggplants grow during the warmer months in warmer climates, usually being available from mid-summer through early fall. They grow well in home gardens and are grown commercially in states like New Jersey, California, and Florida. Native to Southeast Asia, where they have been grown since antiquity, the largest number are now cultivated in China and India.

Eggplants vary in shape, size, and color. Some are shaped like small globes, about 2 inches in diameter, while others are oblong and tubular and over 12 inches in length. Their skin is usually glossy and between purplish-black and lavender in color, and may be striped, but some eggplants are even green, yellow, or red. The most common eggplants in the United States are the globe (American) and Italian. Some other eggplant varieties are the Japanese, Chinese, rose bianca, and graffiti. Some heirloom eggplants include the rosita, little finger, fairytale, and black beauty.

Almost always cooked when eaten, eggplants are usually sliced or chopped but can be cooked whole. Some recipes call for the skin, while others say it should be peeled off. Eggplant seeds are edible, too. Similar to zucchini and summer squash in texture and flavor, eggplant is firm and spongy when raw, but tender when cooked. It is mild and sweet, with a slight bitterness, and absorbs the flavor of what it is cooked with. Eggplants may have the flesh scooped out after being roasted, fire-roasted, or broiled. They may be braised, marinated, pickled, deep-fried, stir-fried, sautéed, or baked. Eggplants are commonly used to make dips like baba ganoush and moutabal. Common entrees are sichuan eggplant, eggplant parmesan, moussaka, stuffed eggplant, grilled eggplant, baingan bharta, and stews that contain the vegetable. All these and more can be made and eaten today when celebrating the eggplant!

How to Observe International Eggplant Day

Make and enjoy a recipe (or two) that focuses on or features eggplant:

• baba ganoush
• baingan bharta
• eggplant parmesan
• grilled eggplant
• Moroccan-Spiced Eggplant and Tomato Stew
• moussaka
• moutabal
• sichuan eggplant
• stuffed eggplant

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