This is what the plant looks like today. There is one lonely blossom on the plant. Here is a closer look at the blossom.
This is what the blossom will turn into when it is ripe.
White eggplants are smaller than their purple counterparts and more tender. They are terrific in salads. I found this delicious recipe for Eggplant Salad.
According to experts at Suppleplant in one Eggplant:
(Nutrients in one pound)
* Vitamin A: 100 I.U.
* Ascorbic acid: 19 mg
* Calcium: 59 mg
* Phosphorus:146 mg
* Iron: 1.6 mg
* Thiamine: 0.27 mg
* Riboflavin : 0.22 mg
* Niacin: 3.2 mg
* Protein: 4.3 g
* Fat: 0.8 g
* Carbohydrates: 21.7 g
* It also has very few calories and virtually no fat (unless cooked in fat).
* Eggplant has a high fiber content that helps digestive function, and lowers risk of coronary heart disease.
* Eggplants may also help to lower cholesterol levels.
* Eggplant skins contain an anthocyanin flavonoid called nasunin which is a potent antioxidant and free-radical scavenger. Nasunin also helps to move excess iron out of the body.
4 each eggplant cut lengthwise
2 ounces agar-agar strips
1 tablespoon sesame seeds toasted
1 teaspoon ginger grated
2 each garlic cloves minced
2 each scallions, spring or green onions minced
1 tablespoon cilantro leaves
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon hot chili oil
1/4 tablespoon sesame oil
1/3 teaspoon salt
PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender.
Test with a fork. Remove.
When cooled, tear into thin strips or cut into a 1/2-inch cubes.
In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable.
Drain, cut into 1-inch lengths and refrigerate. In a small bowl, thoroughly mix together the vinaigrette ingredients.
Taste for seasoning.
Arrange the agar-agar in a shallow platter. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar.
Garnish with a sprig of coriander and the toasted sesame seeds.