Here at Countertop, we are big fans of eating seasonally because seasonal foods are picked at the peak of freshness and have a much higher nutritional content than produce which is out of season. A seasonal diet is diverse and provides your body with a whole host of vitamins, minerals and antioxidants which change regularly and benefit your health and wellbeing.
Summer is coming to an end, but that means there is a whole new group of seasonal foods to work with: Nightshades (think: red peppers, tomatoes, eggplant, and white potatoes).
The delicious eggplant is our nightshade of choice. A good source of fiber, potassium, manganese, copper and thiamin, eggplant has a unique range of health benefits:
- Helps build strong bones
- Can improve cardiovascular health
- Protects the digestive system
Eggplants are also a girl’s best friend, and can help strengthen the uterus and ease funky menstrual cycles. But take note pregnant ladies and avoid eggplant the first two trimesters, then eat with abandon those last weeks— especially if you go beyond your due date.
Nightshades can get a bad wrap and people with auto immune or rheumatoid arthritis can be sensitive to them, but for a majority of people and used in moderation and in season, they can be a welcome nutritional addition to any table.
Other foods we love in September are green apples , green beans, broccoli , carrots , cabbage, cauliflower, corn , cucumber , fennel, grapes , and tomatoes . As always, your local farmers is a great resource for seasonal food.
Our Easiest Recipe: Golden Eggplant Cubed or Steak
Dinner party worthy in 30 minutes.
Roasting Method #1: Cubed
- Cube the eggplant. Slice the stem end off of the eggplant. Peel the eggplant. Cut the eggplant into 1-inch cubes.
- Salt the eggplant. Place the eggplant in a colander or salad spinner and sprinkle with the salt. Toss to combine, then let the eggplant sit for 30 minutes. If you’re using a colander, you’ll want to place it in a sink or bowl, as the eggplant will let off a bit of water. Arrange a rack in the middle of the oven and heat to 400°F.
- Rinse and dry. Rinse the eggplant under cool water and then dry thoroughly. (This is where the salad spinner comes in handy.) If you’re working with a colander, place the rinsed eggplant cubes out on a few layers of paper towels and pat dry with a few more towels.
- Toss with melted Golden Butter. Transfer the eggplant to a baking sheet and spread out into a single layer. Drizzle with the Golden Butter and toss to coat.
- Roast. Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more. Use the roasted eggplant cubes in salads, as a stand-in for home fries, or as a simple side all on their own.
Roasting Method #2: Steaks
- Slice into steaks: Slice the stem end off of the eggplant, then slice the eggplant lengthwise into 1-inch-thick “steaks.”
- Salt the eggplant: Lay the eggplant out on a wire rack set over a baking sheet. Sprinkle each side of the steaks with the salt and let the eggplant sit for 30 minutes. Arrange a rack in the middle of the oven and heat to 400°F.
- Rinse and dry: Rinse the eggplant under cool water and then dry thoroughly. You can rinse the eggplant steaks while still on the cooling rack — just flip once to get each side. Pat dry with paper towels.
- Season the steaks: Transfer the eggplant to a baking sheet and spread out into a single layer. Combine melted Golden Butter and Poultry seasoning in a small bowl, then brush onto both sides and edges of the steaks.
- Roast: Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more. Serve immediately.
Get ready for fall and stock up on Golden Butter and our Blends with Benefits Poultry Seasoning to add digestive benefits and delicious taste in one spoonful to all your favorite foods. Trust us, you will feel great!