I’ve never done much with eggplant before, but one glance at these colors was all it took to give them a spot in my cart.
I just sliced them, oiled them and seasoned them with salt and pepper before grilling them on both sides on a grill pan. Once they were browned and soft, I sauteéd some tomatoes, garlic and capers in butter, then tossed it all together with pasta.
Eggplants are low-calorie, high in fiber, and contain a good deal of chlorogenic acid, a powerful antioxidant that is said to be both anti-viral and anti-microbial.
There are tons of eggplants in supermarkets right now, so take advantage. Here are some recipes if you need ideas on how to prepare them.
Roasted Eggplant with Goat Cheese, Tahini & Pine Nuts
