Some of my favorite vegetable plants produce beautiful flowers. Okra produces large, hibiscus-like flowers; zucchini produces bright yellow blossoms, which are often battered and fried; and eggplant produces pink, purple or white flowers depending on the variety.

This week’s spotlight vegetable is eggplant. Although botanically classified as a berry, eggplant is often included when talking about vegetables. It is one of the most popular plants grown in gardens for a few reasons.

Eggplant contains a number of vitamins, minerals and fiber but with minimal calories. One cup of raw eggplant contains just 20 calories and has 3 grams of fiber. It contains a high number of antioxidants, substances that protect the body from free radicals, and it is especially rich in anthocyanins, a pigment with antioxidant properties that gives eggplant its vibrant color.

Another reason for its popularity is the ability to grow it in containers, raised beds or in-ground gardens. This makes eggplant particularly well-suited as a patio plant.

Eggplant needs full sun and well-drained, sandy loam soil. Loam is a generally fertile soil containing clay, sand and a significant amount of decomposed organic matter. The soil pH should be in the 6.0 to 6.5 range. Eggplant, like tomatoes and peppers, are fairly heavy feeders. In the absence of a soil test, fertilize plants upon planting by working in a 6-12-12 or 5-10-10 fertilizer into the soil.

Side-dress, which means apply fertilizer to one or both sides of growing plants or beside rows of plants, at first fruit set and again as bottom foliage starts to turn yellow. As with any fertilization plan, overfertilization can cause excessive plant growth but will reduce fruit production, so again, more isn’t always better.

Eggplants are harvested when the fruit are full size, with a glossy, firm skin with bright color. The common black variety will be 4 to 6 inches in diameter. Allowed to mature too long, the fruit will become dull in color, soft and seedy.

Use pruning shears to harvest fruit, leaving a short length of stem attached. They will keep in the refrigerator for a few days after harvest but will discolor quickly when cut. Coating pieces in lemon juice or a marinade containing vinegar will slow the cut pieces from discoloring as fast.

Varieties

There are a large variety of eggplant in addition to the common black variety. They include:

• Italian eggplant: Slightly smaller than the common black eggplant, the flesh tends to be more tender, with a deep mauve-purple skin. Good roasted, grilled or fried;

• Graffiti eggplant: Sometime called Sicilian eggplant, it gets its name from the skin’s purple and white stripes. Can be prepared in any recipe that calls for eggplant;

• White: Has a smooth white skin but the flesh is the same flavor and texture of a standard eggplant. Suggested varieties include Casper and Ghost Buster;

• Japanese eggplant: Long and slender, medium-purple in color and with a thinner skin and fewer seeds. The flesh turns extra creamy when cooked and the skin is tender enough that it does not require peeling. Good variety for stir-fry;

• Indian eggplant: Also called baby eggplant, it is a small variety with a dark purple-red skin. As the name implies, it is suited for Indian dishes such a curry. Because of its small, globular shape, it is also well-suited to be stuffed and roasted.

Recipe

There are so many ways to prepare eggplant that picking one recipe is difficult. I am a huge fan of Eggplant Parmesan, Eggplant and Goat Cheese Pizza and Couscous with Sautéed Eggplant. However, my favorite application is Baba Ghanoush, a Middle Eastern garlicky roasted eggplant dip.

In this recipe, the eggplant is grilled over direct heat to produce a smoky flavor. Until next week, happy gardening and bon appetit!

Baba Ghanoush

• 2-3 medium Italian eggplants (approx. 2 lbs.)

• 5-6 cloves roasted garlic (3-4 cloves of minced garlic can be substituted)

• Juice of one lemon

• 1/4 cup tahini (sesame seed paste)

• 1/3 cup extra virgin olive oil

• Kosher salt, to taste

• 2 tablespoons fresh parsley, chopped fine

• 1 tablespoon extra virgin olive oil, for serving (optional)

Directions

Preheat gas or charcoal grill to medium heat and place whole eggplant directly over heat. Cook, turning occasionally, until eggplant is charred on all sides and is completely soft and tender.

Remove from heat and wrap in foil to rest for 15-20 minutes.

While eggplants rest, in the bowl of a food processor or blender, combine garlic, lemon, tahini, salt and parsley. Pulse until well-blended.

Remove eggplant from foil and slit open with a sharp knife. Carefully spoon out flesh and place into a mesh strainer over a bowl. After all flesh has been removed, place a paper towel over the eggplant and gently press to release additional water.

Add eggplant to garlic-tahini mixture. Pulse until ingredients are just incorporated. With the food processor running, add the olive oil in a slow, steady stream until the mixture is creamy.

Transfer to a bowl and drizzle with additional good quality olive oil and sprinkle with additional parsley or smoked paprika, if desired. Serve with toasted pita bread, naan bread or vegetables for dipping. Will hold in an air-tight container in the refrigerator for up to four days.

*To roast garlic, cut the top 1/4 to 1/2 inch off of a head of garlic. Place on a sheet of foil large enough to encase the entire head. Drizzle top with olive oil. Close foil loosely around head of garlic. Roast in a 400-degree oven for 30-45 minutes. This can be done ahead of time. Roasted garlic has a milder, caramelized flavor.

— Irland, a member of the Limestone County Master Gardeners, can be reached at kippirland@hotmail.com. For more information on the Limestone County Master Gardeners, visit http://mg.aces.edu/limestone.