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Picking tips for Vegetables

Eggplants: Nutritional Content, Growing Tips and Recipes for Eggplant!

I've only seen one recipe for dilled eggplant, and I'm doubtful it could be safely canned, maybe with a Pressure Canner, but for how long, I don't know. I'm sure it could be safely frozen though: see this page for how to freeze eggplant. And this page has a nice summary about how to grow eggplants in your own garden.

Nutritional Value & Health Benefits of Eggplant (a.k.a., Aubergines)

Eggplants have a small amount of nutrients. They are naturally low in calories and unpeeled, they provide some fiber. There is also some folate and potassium. (ref: Univ of Illinois)

Nutrition Facts (1 cup cooked, cubed )

Calories 27.7
Protein .82 gram
Carbohydrates 6.57 grams
Dietary Fiber 2.48 grams
Phosphorus 21.78 mg
Potassium 245.52 mg
Folate 14.26 mcg

Lemon-Dilled Eggplant and Summer Squash

• 1/4 cup broth
• 2 cloves garlic, minced
• 2 medium onions, thinly sliced
• 3 medium green bell peppers, cored and cut into thin strips
• 2 cups diced eggplant
• 4 cups diced yellow summer squash
• 4 medium tomatoes, chopped and drained
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried dill
• 1/4 cup lemon juice

1. Heat broth in a large saucepan. Add garlic and onions, and saute until onions begin to soften, about 3 minutes. Add bell peppers, eggplant, and squash, and sautee for 5 more minutes.

2. Add tomatoes, black pepper, oregano, and dill. Cover and simmer, stirring occasionally, for 15 minutes.

3. Remove cover and continue to simmer until any excess liquid has evaporated, about 15 minutes.

4. Stir in lemon juice and serve at once.

Makes 4 servings