Eggplant

Discover easy tips & recipes for out-of-this-world eggplant

Cut & clean
Rinse eggplant. If it is young, the skin is edible. As it ages, the skin becomes bitter and may need peeling. Cut eggplant just before cooking, salt, and let it weep for 20 minutes to remove any bitter flavor.

Savory sauce
Cut eggplant into cubes and bake in tomato sauce with onions, garlic, and fresh oregano.

Quick & easy recipe
Brown eggplant strips in olive oil over medium-high heat. Add a 1/2 cup (30 grams) finely minced parsley, 1 clove of minced garlic, and add balsamic vinegar and salt to taste.


Also indexed as: Baby Eggplant, Italian Eggplant, Japanese Eggplant, White Eggplant

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Preparation, uses, and tips

If the eggplant is young, the skin is edible. As the eggplant ages, the skin becomes bitter and may require peeling. The flesh discolors rapidly, so cut eggplant just before cooking. Slice eggplant, salt it, and let it “weep” for 20 minutes to remove any bitter flavor. Cube it and bake in a tomato sauce with onions, garlic, and fresh oregano.

Buying and storing tips

Eggplant is available all year long, and is at its peak from August through September. Look for firm, heavy eggplants with smooth skin, avoiding those with soft spots or browning. Store them in a cool, dry place and use within a day or two of purchasing, or wrap in plastic and store in the refrigerator for up to four days.

Varieties

Eggplant ranges in color from deep, vibrant purple to pale, almost translucent white, and in length from 2 inches (about 5cm) to nearly a foot (about 30cm). Eggplants are typically about 8 to 10 inches (about 20 to 25cm) long and 4 inches (10cm) in diameter, with a glossy, dark purple skin. Other varieties include the smaller, narrower Japanese or Asian eggplant, in purple or striated shades, the Italian or baby eggplant, which looks like a miniature version of the common variety, and white eggplants the size and shape of eggs.

Baby

Baby eggplant is a longer, thinner shaped vegetable than the large variety. It has a shiny, purple-black skin with delicate and tender flesh. When purchasing, select baby eggplant that are firm to the touch with no wrinkles.

Japanese

Japanese eggplants are most commonly purple, but can range in color from lavender to pink, green, and white as well. They are thin skinned with a delicate flavor and fewer of the bitter tasting seeds found in other eggplant varieties. Look for an eggplant that is relatively light for its size, firm, with dark-colored, smooth, shiny skin.

White

Creamy white in color, this eggplant has a tough skin with smooth flesh. It can be prepared in much the same way as the common variety. White eggplant has a mild flavor with little trace of bitterness. For freshness, choose a solid vegetable with glossy skin.

Nutrition Highlights

Eggplant (raw), 1 cup (cubed) (82g)
Calories: 20
Protein: 1g
Carbohydrate: 5g
Total Fat: 0g
Fiber: 3g
*Good source of: Manganese (0.21mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.