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
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 (cubed, raw), 1 cup (200g)
Calories: 21
Protein: 0.83g
Carbohydrate: 5g
Total Fat: 0.15g
Fiber: 2.0g