Produce Pick of the Week: Eggplant

Eggplant, a nightshade vegetable related to the tomato and potato, is a good source of manganese and fiber. This vegetable is low in calories and it makes a good filler in lasagna, curry, casserole and ratatouille dishes.

Many Indian, Asian, Mediterranean and Middle Eastern dishes incorporate eggplant so if you're looking to eat more of it, it might be fun to try out some new ethnic dishes.

Fresh eggplants are firm, unwrinkled, heavy for their size and have a bright, green stem. They should be stored in a plastic bag in the refrigerator for no longer than a week and should be handled with care because they bruise easily.

Want more eggplant in your diet?
Try one of these simple suggestions to help you bring the benefits of eggplant to your plate.

• eggplant parmesan
  
• vegetable lasagna
  
• stir-fry
• steamed eggplant with sauces
• casseroles
• baba ganoush
• oven roasted
• add to stews
• broiled or grilled
• canned in chutneys
• skewered on shish-kabobs
• in ratatouille
  
• roasted in their skin, then season the pulp
• roasted and added as a pizza or pasta topping
• grilled and mashed with seasonings
• roasted eggplant in a vegetable sandwich
  
• stuffed with meat, rice or other vegetables.
  

Featured Recipe:
Ratatouille