Food and Nutrition


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Have You Tried Eggplant? - Prairie Fare

By Julie Garden-Robinson, Food and Nutrition Specialist NDSU Extension Service

I recall the first time I brought home an eggplant from the grocery store. I probably would have gotten similar attention if I brought a Martian home for dinner.

I pulled it out of the shopping bag and set it on the counter. My husband and our kids gathered around and examined it.

As I recall, my husband said, "Anything as weird as eggplant has to be nutritious."

I gave my husband “the look.” He stopped talking.

"It doesn’t look like an egg," our son remarked. He was 7 years old at the time.

"I think it’s pretty and shiny," our then 4-year-old daughter added.

"It’s supposed to be purple, not almost black," our son reminded her.

When I finally was able to extricate my family from staring at the intact eggplant, I prepared it in a way I thought they might enjoy or at least taste. I dipped eggplant slices in beaten eggs, rolled them in crushed crackers and herbs and fried them in some canola oil.

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