WHAT WE'RE COOKING THIS WEEK: Eggplant
We're all familiar with those purple eggplants, both long and plump, that sit in grocery aisles all-year round. But often, we take these fibre-filled veggies for granted. They get thrown into soups or stews or mixed with other vegetables as side dishes. It's time, finally, to appreciate the eggplant and all it has to offer.
Not only are they available in purple, but you can also find this potato-family veggie in white, speckled, yellow and green. From grilling to baking to roasting to frying, you can do just about anything to this vegetable. This is partly due to its make-up: eggplants have a thick skin, a meaty texture and the ability to cook in different temperatures.
Studies have shown eggplants — which are rich in iron, calcium and other minerals — are ideal for people with diabetes, digestive issues (they are high in fibre), and anyone looking for more heart-healthy vegetables to add to their diets, notes Care2.com.
And in case you missed it, last week we packed mushrooms.
WEEKLY SHOPPING LIST:
Here's what you need to buy this week, while the other necessary ingredients (like pepper, salt and oils) are likely already in your kitchen.
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Marinara sauce
- Asiago cheese
- Greek yogurt
- Cherry tomatoes
- Angel hair pasta
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