What’s In Season: September
Eggplant
How To Select: Skin should be tight and shiny, with no soft spots. Select small or medium-size fruits that feel heavy for their size. Besides the deep purple variety, look for white, mauve, or variegated types. Store on your countertop and eat as soon as possible.
Preparation Tips: Excellent grilled or broiled (because they’re highly absorbent, eggplants can become overly greasy when fried). No need to peel; just trim green caps and slice eggplant into half-inch-thick pieces, or cube and slide onto skewers. Brush with a mixture of olive oil, balsamic vinegar, herbs, and a dollop of Dijon mustard. Grill or broil about eight minutes, until crispy.
Health Benefits: Good source of potassium, fiber, and folate.
—Elisa Bosley
