Don’t let your daughter-in-law eat eggplant in the fall!
Who can resist those ripe eggplants piled on the store shelf, with their rich purple color and gleaming skin. They are all the more irresistible in the fall, when they are in season.
In Japan, we have a proverb that goes, “Don’t let your daughter-in-law eat eggplant in the fall”! In the olden days, when the daughter-in-law was the lowest ranking member of the household, people used to think that it was a waste to let her enjoy such a succulent treat.
Of course that old way of thinking is now obsolete — if anything the daughter-in-law is now the one who rules the household!
It’s all in the skin!
The key nutritional benefits of eggplants are actually to be found in that purple skin.
Anthocyanin pigment, which gives the purple color, contains nasunin, a kind of polyphenol that is also present in other purple foods such as blueberries and grapes.
This powerful antioxidant provides a host of benefits for the health: in addition to helping prevent cancer, it also fights premature aging, relieves eye fatigue and is even good for the complexion too.
How to cook
It is common to soak eggplant in water before cooking to remove its acrid taste, but remember that eggplant nutrients are water soluble, so avoid soaking for too long.
And don’t skimp on the oil! A good gulp of oil brings out the best in eggplant dishes.