Eggplants, tomatoes and all types of peppers belong to the nightshade family. I am not a huge fan of eggplants or nightshades in general. I find that when I consume nightshades, my erubescent complexion deepens in color and my cheeks become especially rosy. Perhaps this is placebo, but I still consume nightshades sparingly.
We received about twenty – maybe more – eggplants in our farm share this season. Since it is not in my nature to waste, I assembled a few traditional and nontraditional eggplant dishes. A couple of months ago, I made Eggplant Parmesan using coconut flour and arrowroot in place of breadcrumbs. This weekend, I made an eggplant pizza with green olives, provolone and Parmesan cheese on a grain-free crust. I regret not adding a basic tomato sauce layer below the cheese, but then the pie would have nightshades aplenty.
Fun fact: The etymology of the word “eggplant” traces back to the 18th century. According to the OED, the nightshade possibly received its name because it resembles a large goose or hen egg, hence the name “eggplant”.