Eggplant

Eggplant is a versatile vegetable belonging to the nightshade family, alongside tomatoes and peppers. Originating in South or East Asia, it has become a staple in Mediterranean and Middle Eastern cuisines. Its flavor is mild and earthy, with a subtly sweet and smoky taste when cooked. The texture is firm and spongy, transforming into a creamy or melt-in-your-mouth consistency when roasted or grilled. Eggplant readily absorbs oil and sauces, making it an excellent vehicle for flavor. In cooking, it browns well and softens, lending itself to a variety of dishes from appetizers to main courses.

Notes

Select eggplants that are firm and heavy for their size, with smooth, taut skin and a vibrant color. Avoid those with soft spots or wrinkled skin. Store eggplants in a cool, dark place for a few days or in the refrigerator for up to a week. To prepare, trim the stem and optionally salt the flesh to draw out bitterness, though modern varieties are less bitter. Eggplant is generally well-tolerated, though it can sometimes cause allergic reactions in sensitive individuals.

Uses

Grilled vegetable skewers
Eggplant Parmesan
Baba ganoush
Ratatouille
Miso miso dengaku
Caponata
Stuffed eggplant halves

Replacements

Zucchini
Portobello mushrooms
Okra
Tomatoes
Bell peppers

Canned Chicken

Tender, succulent, and oh-so-convenient, canned chicken offers a quick and easy way to infuse hearty flavor into your meals. Its rich, savory essence is a comforting base for countless dishes.

Turkey Bacon

A leaner, smoky alternative to traditional bacon, turkey bacon offers a delightful savory flavor with a satisfying crunch.

Recipes to try

Thai Basil Chicken Lettuce Rice Cups

Zesty, fragrant, and oh-so-satisfying – these rice cups pack a punch of Thai basil and juicy chicken in every bite.

Tahini Lemon Chicken Thighs with Roasted Cauliflower

Juicy lemon-marinated chicken thighs meet crispy roasted cauliflower, all drizzled with a silky tahini sauce that'll make your taste buds tango.