It wasn’t always smooth sailing for eggplant, though – early varieties’ bitterness gave it the undeserved reputation of causing insanity, leprosy and cancer. So, for centuries after its introduction to Europe, eggplant was purely used as garden decoration. It wasn’t until new, less bitter varieties came along in the 18th century that eggplant took its rightful place as just as good to eat as it was to look at.
We now know that eggplant is just plain good for us, too. It’s a great source of dietary fiber, potassium, thiamin, folate, magnesium, niacin, and vitamins B1 and B6; plus, it contains phytonutrients such as nasunin, otherwise known as “brain food.” Study up with this recent AJC article on eggplant, featuring Heirloom Gardens’ Paula Guilbeau, and look for fresh eggplant starting this month at the Market!
Photo by Flickr user jayluker
- Jennifer Maley