Herbed Baby Eggplant

Eggplant is a vegetable that is very versatile. You can add it to so many dishes or have it by itself, it’s delicious either way. Because it’s not an every day vegetable to most people here’s a tip on how to pick a good one. Hold the eggplant in your palm and gently press it with your thumb. If the flesh presses in but bounces back, it’s ripe and ready to use. If the flesh is hard and does not give, the eggplant is not ripe enough to use, so it may need to sit for a few days. There are numerous varieties of eggplants, usually the oval shaped ones are meatier and have less seeds, so go for those! Nutritionally they are a good source of fiber, folate, potassium, magnesium, and manganese. Below is a recipe to try it out, but if you’re ever in Madison, WI, stop by Lombardino’s Restaurant and have the Eggplant Napoletana. You’ll never have anything like it! This recipe is good chilled as an appetizer or side dish.

What you’ll need:

•	3 pounds small Oriental-type eggplants
•	3 teaspoons salt
•	2 teaspoons finely chopped garlic
•	1/2 cup olive oil
•	1/3 cup sherry or red wine vinegar
•	Freshly ground black pepper
•	1/2 cup fresh basil leaves, cut into shreds

What to do:

1.	Wash eggplant, remove caps and cut into quarters or cut in half. Sprinkle with salt and let drain for 30 minutes. Rinse and pat dry with paper towels.
2.	Spread pieces in a single layer on a baking sheet, cut sides up.
3.	Mix garlic and oil, and drizzle over eggplants. Bake 30 minutes until the eggplants are brown and tender. Cool slightly.
4.	Rinse basil leaves and chop.
5.	Place the eggplants in a large bowl and drizzle with vinegar, add basil and toss.
6.	Serves 4 to 6. Top with fresh parmesan cheese if desired!

For more delicious recipes, pick up the book The Hauser Diet™: A Fresh Look at Healthy Living! As with all recipes, practice moderation and portion control.