When selecting food, most of us prefer the familiar. Too often we resist new dishes and taste sensations. What are we afraid of exactly? If we stick to the tired same old fare, time and again, we'll never expand our horizons, right? So this week while at the fruit market, I bought a pomegranate and an eggplant. I bought them partly because I did not grow up eating them. Not only are they fresh, they are exotic, colorful and at $1.00 each, a very good value this time of year. And the owner of the fruit market gave me a surprisingly easy eggplant recipe to try.
Though commonly thought of as a vegetable, an eggplant is actually a fruit. Specifically, it's a gigantic berry that has folic acid, potassium and the ability to block the formation of free radicals.
Pomegranates are rich in antioxidants and vitamin B5. They block free radicals too. To eat one, simply cut it in half and pull or pound out the kernel-like seeds. {Watch to learn how.}
Here is the recipe for the deep purple fruit that you eat like a vegetable:
Eggplant Medley
1 large eggplant
14 oz can whole tomatoes
1 medium red or yellow onion
Season to taste: salt, pepper, garlic, basil, bay leaf, bullion cube
Dice the first three ingredients into large cubes, and threw everything into a pot. Season to taste, cover and bring to a boil. Simmer until tender (approximately 10 minutes). I refrigerate the eggplant medley. It's delicious cold. Bon appétite!
