Eggplant
Solanum melongena
F
or some people, like my wife, Treena, egg changes from a slippery sponge to a more tooth
plant is an acquired taste, which perhaps resistant texture—almost like that of a thin slice
has as much to do with its texture as anything of meat. And because eggplant absorbs the fl a-
However, it’s possible to reduce its bitterness vors you add, such as garlic, herbs, and toma
and, to some degree, its slippery texture. toes, I am able to bypass Treena’s resistance.
My planting went in too late to bear fruit. It
really pays to get a good start and plant it the
moment a patch of soil reaches 70ºF. If the
nights drop to 55ºF or below, you’ll need row The Numbers
covers, and you may also need to cover the soil
with black plastic or plastic mulch to retain soil Because of its family relationship to the nightshade
family, it may in rare cases pose a problem for arthritis
sufferers, although the science remains unproven.
warmth.
To get larger fruit, you can carefully prune
2–3 branches on each plant. Large fruit can Still, I like to use it for the benefits drawn from
its firm texture, which can satisfy the meat eaters
make it in higher daytime temperatures. Small among us who need some coaxing to cross over the
fruit are better suited to cool-weather areas like meat-and-two-vegetables line to the three-or-more
mine. vegetables-on-the-plate club.
I often use eggplant when I’m changing a For 100 g cooked (3.5 oz ; ½ cup): 35 calories, 0 g fat,
meat-centered dish to a vegetarian (or, more ac 0 g saturated fat, 9 g carbohydrate, 1 g protein, 2.5 g
curately, meatless) one. When pressed, eggplant dietary fiber, 1 mg sodium
140 • GROWING AT THE SPEED OF LIFE
