Selectingeggplant


Eggplant comes in a variety of colors including white, purple, purple-black, yellowish-white, red or striped. Most eggplants that are cultivated are the dark purple, egg shaped variety, but skinny long Japanese eggplant is popular as well. When selecting eggplant look for glossy, dark color skin that covers the entire fruit. Heaviness and firmness is also important in selecting eggplant. Eggplants with a diameter of three to six inches will have fewer seeds and firmer texture.

Storing


Store eggplant in the refrigerator unwashed and in a sealed plastic bag for up to a week.

Preparation

Eggplant is a good substitute for meat in many dishes. Cut large eggplant in half and stuff with meat, fish or vegetables. Smaller eggplant can be cooked or stuffed for individual servings. Eggplant can be baked, broiled, scalloped, marinated or sautéed and topped with a variety of toppings including cheese, creamed mushrooms, sour cream and or tomatoes.


Nutrition Information


Eggplant, raw
Nutritional value per 100 g (3.5 oz)

Energy 20 kcal   100 kJ

Carbohydrates    

5.7 g

- Sugars  2.35 g

- Dietary fiber  3.4 g  

Fat

0.19 g

Protein

1.01 g

Thiamin (Vit. B1)  0.039 mg  

3%

Riboflavin (Vit. B2)  0.037 mg  

2%

Niacin (Vit. B3)  0.649 mg  

4%

Pantothenic acid (B5)  0.281 mg 

6%

Vitamin B6  0.084 mg

6%

Folate (Vit. B9)  22 μg 

6%

Vitamin C  2.2 mg

4%

Calcium  9 mg

1%

Iron  0.24 mg

2%

Magnesium  14 mg

4% 

Phosphorus  25 mg

4%

Potassium  230 mg  

5%

Zinc  0.16 mg

2%

Manganese 0.25 mg

 

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database