Comments on: Loving the BITE: Grilled Eggplant for Dinner and Health

By: Kelli Jennings

Kelli Jennings — Wed, 08 Aug 2012 15:30:00 +0000

You’re welcome, Chris! I hope you like it!

By: Kelli Jennings

Kelli Jennings — Wed, 08 Aug 2012 15:30:00 +0000

Hello and thanks so much for your comment and question.
From whfoods.com:
“Choose eggplants that are firm and heavy for their size. Their skin should be
smooth and shiny, and their color, whether it be purple, white or green, should
be vivid. They should be free of discoloration, scars, and bruises, which
usually indicate that the flesh beneath has become damaged and possibly decayed.
The stem and cap, on either end of the eggplant, should be bright green in
color. As you would with other fruits and vegetables, avoid purchasing eggplant
that has been waxed. To test for the ripeness of an eggplant, gently press the
skin with the pad of your thumb. If it springs back, the eggplant is ripe, while
if an indentation remains, it is not.”
I recommend purple eggplants over other varieties as they will have the most antioxidants (and I don’t believe I’ve ever seen another variety in the store.
Seems like that should about cover it!:) Hope it helps…

By: Santee Chiropractor

Santee Chiropractor — Wed, 08 Aug 2012 02:14:00 +0000

This is a great reminder for me to pick up a few pieces when I go grocery shopping this weekend. I do wonder though, how would you know you’re picking the right kind of eggplant, or at least the best state? How can you tell which ones are bad and which ones are the freshest of the lot?

By: Chris

Chris — Sat, 04 Aug 2012 01:28:00 +0000

Kelli thanks for giving me a reason to try eggplant

By: AmandaGaleKotyk

AmandaGaleKotyk — Thu, 02 Aug 2012 20:34:00 +0000

Awesome….thanks Kelli!

By: Kelli Jennings

Kelli Jennings — Thu, 02 Aug 2012 20:24:00 +0000

Hi Amanda,
I hope you like it grilled. And, if you or your neighbors is still overloaded, here’s info on how to freeze eggplant (might be good to pull out for smoothies this winter): http://www.pickyourown.org/freezingeggplant.htm

By: Kelli Jennings

Kelli Jennings — Thu, 02 Aug 2012 20:24:00 +0000

Awesome! Yes, I’m always on the hunt for simple recipe that use “superfoods!” Enjoy!

By: Pamela

Pamela — Thu, 02 Aug 2012 19:38:00 +0000

Yay for eggplant! And thanks for this recipe. I always loved the vegetable, but I never knew it was so good for you!

By: Kelli Jennings

Kelli Jennings — Thu, 02 Aug 2012 18:57:00 +0000

Hi Ben,
From whfoods.com:
“Choose eggplants that are firm and heavy for their size. Their skin should be
smooth and shiny, and their color, whether it be purple, white or green, should
be vivid. They should be free of discoloration, scars, and bruises, which
usually indicate that the flesh beneath has become damaged and possibly decayed.

The stem and cap, on either end of the eggplant, should be bright green in
color. As you would with other fruits and vegetables, avoid purchasing eggplant
that has been waxed. To test for the ripeness of an eggplant, gently press the
skin with the pad of your thumb. If it springs back, the eggplant is ripe, while
if an indentation remains, it is not.”
Seems like that should about cover it!:) Hope it helps…

By: AmandaGaleKotyk

AmandaGaleKotyk — Thu, 02 Aug 2012 18:27:00 +0000

Yay for an eggplant recipe…and once again, thanks for teaching us about the great benefits. We’ve been getting eggplants from our neighbours garden (they have more than they can eat), and I’ve tried it a couple ways, but haven’t tried grilling it yet. I will be definitely be try it this way.