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.
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.
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 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 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.
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.
Eggplant (raw), 1 cup (cubed) (82g)
Total Fat: 0g
*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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.