Sun Belle Greenhouse Eggplants
Greenhouse eggplants, purple, white or multicolored:
- Greenhouse grown eggplants – purple, white or multicolored – benefit hugely from their indoor growing environment. The shiny skin is thin and tender so greenhouse eggplants should not be peeled; a good thing given that many of the antixodants in eggplant are in the skin. Plus greenhouse eggplants are milder in taste and seedless making them easier to use.
- Greenhouse eggplant can be prepared in Italian dishes, sauteed and fried and added to pastas and flavored with tomatoes and herbs. Prepared with onion, garlic, tomatoes and zucchini, eggplants stewed in a bit of olive oil are the hallmark of a superb ratatouille. Pricked with a fork, a seedless eggplant can be baked until it collapses and combined with tahini and olive oil for that delicious middle eastern dip call baba ghanoush. On the grill, slices of eggplant brushed with olive oil make a great accompaniment to steaks and barbecue.
- Eggplants throughout Asia and Europe have been a staple of a vegetarian diet because they are substantial, take well to oil, and can be flavored aggressively. In the United States, eggplant parmigiana has been ubiquitous in homes and schools. Eggplant also can be used in meatless lasagna, stuffed with rice and baked, or featured in Thai and Indian curries.
Nutrition Facts 1 cup raw Eggplant, cubed (84g) Calories: 20 Sodium: 2 mg Total Carbohydrates: 5 g Dietary Fiber: 3 g Sugars: 2 g Protein: 1 g % Daily Value Vitamin A: 0% Vitamin C: 3% Calcium: 1% Iron: 1%