Seasonal Produce Alert: Eggplant!

Have you ever ate eggplant? If not, now is the time of year to try it out! This item, technically classified as a fruit, but known as a vegetable, is now in season.  Eggplant is very low in calories so try adding this vegetable to your plate over the holiday season. It is very versatile in Italian cuisine including eggplant parmesan, eggplant lasagna, and ratatouille. Here is an simple and quick recipe to try for an introduction to eggplant.

Our eggplant had a nose... couldn't help ourselves!

Our eggplant had a nose… couldn’t help ourselves!

Roasted Eggplant


1 whole eggplant

2 Tbsp olive oil

½ tsp oregano

1 tsp garlic powder

½ tsp onion powder

2 Tbsp parmesan cheese


Preheat oven to 400 degrees. Wash the eggplant, slice into rounds and chop into even sized cubes. Place diced eggplant into large bowl and toss with olive oil and seasonings. Spread the eggplant out evenly on a cookie sheet and sprinkle with parmesan cheese. Bake in oven, flipping and stirring about every 5 minutes until cubes are tender for about 15 minutes. Turn oven on broil for about 2-3 minutes, keeping a close watch, for additional browning. Enjoy!

I had it ready to go before the oven was done preheating! Simple and quick!

I had it ready to go before the oven was done preheating! Simple and quick!

As you may have figured my picky fiance gave a thumbs down to eggplant. However, I am glad to report he ate all the fresh green beans I loaded on his plate!

photo 2

Yum Yum!


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