Eggplant is a member of the nightshade family along with potatoes and tomatoes. Eggplant can be very versatile in the kitchen for so many more dishes. Here are some fun facts:

• Eggplant gets its name for the purple hue called aubergine.  There are also white, green and orange varieties.
• Eggplant is really a berry, not a vegetable.  
• Eggplant is traditionally sliced, fried and smothered in marinara sauce and cheese for eggplant parmesan, but can be roasted, seasoned and pureed for baba ganoush or simply roasted or grilled with zucchini, carrots and other root vegetables with some olive oil and salt.
• Eggplant is a great source of fiber and many nutrients. 1 cup contains just 20 calories so it can be a great filler in pasta dishes or it can be a delicious side dish.
• You don't need to soak eggplant in salt water before cooking. If you buy eggplant fresh and use them quickly, they won't develop a bitter flavor.
• Cube your eggplant and add it to pasta dishes or
• Layer your eggplant in lasagna in place of some of the noodles to lower the calories and add more veggies and flavor.
• Grill slices and make panini sandwiches.
• Here is one grilled dish where we wrapped it on skewers, grilled it, and then served it with marinara sauce.

Here is your handout download for the grilled eggplant recipe.