Eggplant
Eggplant is a good source of fiber, manganese, and potassium as well as vitamins C & K. Eggplants can be baked, roasted, steamed, or sauteed. Try salting a cut eggplant about 30 minutes before cooking for a less bitter flavor.
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July through September
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Eggplant is sensitive to temperature and should be stored in the refrigerator. Cut eggplant right before using to make it last longer.
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Eggplants are a great first food for babies. The only potential choking hazard is the skin, which can be easily removed either before or after cooking the eggplant.
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