File photo
Eggplant, combined with other grilled vegetables,
makes a hearty sandwich.

Pick a peck of
purple eggplants

Incorporate shiny, purple round eggplant into grilled-veggie sandwiches while it's a best-buy 98 cents a pound at Daiei, through Saturday. For all of their size, however, eggplants aren't that nutritious. Containing only low amounts of vitamin C and potassium, and a moderate measure of protein, they are more water and air than anything else. They are high in fiber and carbohydrates, and like all vegetables, are cholesterol-free.

Pick uniformly shaped eggplants with firm skins that are heavy for their size. Store in the vegetable drawer of the refrigerator and use within three days.

Roast eggplant to imbue a deep, smoky flavor, perfect for relishes, dips and soups with a Mediterranean flair. Prick the skin all over, place on a baking sheet and roast at 350 degrees for 45 minutes or until the skin collapses. Cool, then scrape out the pulp.

Grilled Eggplant

(From Southern Living Magazine)

2 medium eggplant (about 2-1/2 pounds), unpeeled (see note)
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Cut eggplant crosswise into 3/4-inch slices. Combine olive oil, lemon juice and garlic. In another bowl, combine herbs, salt and pepper. Brush slices with oil mixture, then sprinkle seasoning mixture on each side.

Grill, covered, over medium-hot coals 5 minutes; turn and grill an additional 5 minutes or to desired degree of doneness. Makes 8 servings.

Approximate nutritional analysis per serving: 99 calories, 7 grams fat, no cholesterol, 150 milligrams sodium.*