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Combine the onion with 1/4 cup water in a deep saucepan or stir-fry pan.
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Bring to a simmer, cover, and cook over medium-low heat while preparing the eggplant.
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Cut the eggplant into 1/2-inch-thick slices, then peel it.
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4
Cut each slice in half crosswise, then slice into 1/4-inch-thick strips.
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Add to the saucepan along with another 1/2 cup water.
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Cover and steam, stirring occasionally, until the eggplant is tender but not mushy, about 8 minutes.
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Keep the bottom of the saucepan moist, but not too liquidy, using a little more water if needed.
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8
Season with salt and pepper.
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9
Eggplant lovers, I have good news and not-so-good news.
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The good news is that eggplant comes in an increasing number of varieties, from tiny Japanese to white and magenta types.
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The bad news?
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When analyzed, eggplant often ranks dead last among vegetables in terms of fiber content, vitamins, and minerals.
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Even white mushrooms top it!
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But I still love eggplant.
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Its not as if its really bad for you, like jelly donuts.
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And I dont think any of my fellow eggplant enthusiasts will turn away from this palatable yet hapless vegetable, either.
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In Italy, where it is treasured, its name, melanzana, translates loosely as mad apple.
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A seventeenth-century European herbalist proclaimed that doubtless these Apples have a mischievous qualitie.
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Bad reputation and mediocre nutrition aside, we eggplant lovers are loyal, and youll likely relish these basic recipes.
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20
Calories: 44
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21
Total Fat: 0g
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22
Protein: 1g
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Carbohydrate: 10g
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24
Cholesterol: 0mg
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25
Sodium: 6mg
