WHAT’S IN Sea­son TO­DAY? Egg­plant & Tomatil­los

Delight Gluten Free - - Indulge - BY JEN­NIFER DUN­LAP, DE­LIGHT CON­TRIB­U­TOR

Egg­plant (Aubergine) comes in a va­ri­ety of shapes, sizes and col­ors – from the small round green Thai, to the large

pur­ple egg­plant – and thrives in ar­eas with long warm sea­sons. Egg­plant fruits are high in fiber and a good source of vi­ta­mins B1, B6 and B3 as well as potas­sium and fo­late. They ab­sorb the fla­vors they are cooked with, and when grilled

or baked, take on a meaty con­sis­tency.

Tomatil­los have a tex­ture like tomato, but a tang­ier fla­vor. Each tomatillo is loosely wrapped in a green pa­pery husk. The husks are easy to re­move and the tacky coat­ing around the fruit can be re­moved with run­ning wa­ter. High in

vi­ta­min C and potas­sium, this fruit goes well with earthy, spicy fla­vors.


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