Why We Love Eggplant (And You Should, Too!)

Whenever anyone asks what my favorite color is, I say, “Eggplant.”

That deep jewel tone, also called aubergine, is on the verge of being completely black while still maintaining its purplish hue. But while I might be infatuated by the color of eggplants, I’m at a loss when it comes to cooking with them. Eggplants are smooth, a bit glossy, with no strong fragrance. What do they even taste like? I will admit that the first time I purchased one, I had no idea what I was doing. So I turned to those who knew better than I did: the farmers.

I worried that my question — “So, what do you do with this thing?” — would make me a traitor. But remember: If you don’t know what organic really means, or you don’t know anything about heirlooms, or you don’t know exactly what makes something gluten-free, or you’re not the greatest cook, it doesn’t mean you’re not allowed at the farmers’ market! Our local farmers actually love questions like mine.

From stir-fry to curry, it turns out there are seemingly endless ways to cook with this one simple, beautiful vegetable. During our conversation, customers even started jumping in to offer ideas — “Oh, you can also try sautéing them with a little oil, salt and pepper — delicious!”

This is how I’ve continued my journey tasting all the seasonally available vegetables of the agriculturally diverse commonwealth of Pennsylvania: I simply purchase one and ask everyone around me what the heck I should do with it.

As the community outreach associate for The Food Trust’s Farmers’ Market Program, I will be the first to admit that I’m not a chef. Not at all. But that doesn’t stop me from testing out recipes (even if it means relying a little heavily on sauces and cheese the first couple of trial runs). Perhaps my favorite part of cooking is that your menu can change completely every month. You try one recipe, think you get the hang of it, and then WHAM! You get a whole new group of seasonal fruit and vegetables to add into the mix.

With everything locally grown (“local” meaning from Pennsylvania, Delaware or New Jersey, rather than Florida, California or even Chile) and the most striking colors in season (no, seriously: Go check out the eggplants!), there really is something for everyone. Try taking something you know how to cook, and pair it with something you’ve never tried before: It’s an easy way to break out of your usual habits, while also not losing your safety net.

So I invite you to our markets this week, this month, this season — to taste, to ask questions and to get creative! And don’t forget to share your creations by snapping pictures of your finished products and tagging @thefoodtrust on Twitter or Instagram.

We love hearing what you cooked from our market produce, and we would love to feature you on social media or in our newsletters. These markets are all about you and your connection to the food grown on the farms that surround you every day.

Post written by Kalie Wertz.