Eggplant

Eggplant became a new favorite of mine last summer. It has a delicious texture and flavor, whether you’re grilling, frying, or baking it. Eggplant is loaded with antioxidants, which protect your cells from oxidative damage. In fact, it is a top 10 vegetable in antioxidant content. The most common eggplants are usually dark purple or black, but also come in other types like pale green or white. Eggplants should be picked at two-thirds their full size when they have a high gloss to their skins. They should have a slight give when you press down on them with your thumb that rebounds easily. They have a short shelf life so leave them on the counter and eat them within a couple days of buying.