Storage Tips

Eat eggplant as soon after purchase as possible as they become bitter with age. Eggplant should be stored whole in a plastic bag in the refrigerator for up to 4 days.

 

Cooking Tips

Wash the eggplant just before using and cut off the cap and stem. Whether you peel an eggplant before cooking or not is a matter of personal preference. However, large eggplants will have tough skin and you may choose to remove it in this case. Once cut, the cut surfaces will become brown but this will not affect the flavor of the eggplant.

Use in stews, casseroles, and stir-fry dishes. Avoid using too much cooking oil because eggplant acts as a sponge and will soak up extra oil.

 

Uses

▸Dip in flour, eggs, or bread crumbs and sauté

▸Baba ghanouj

▸Grilled with other vegetables or as shish-kabobs

▸

 
 

Eggplant                                     Solanum melogena

 
 

 

The eggplant we enjoy today originated as a spiny plant with bitter fruit in India. It gets its name from the early fruit which was small, white, round and resembled eggs. Because eggplants belong to the nightshade family, in early years it was believed to cause madness in people who ate the fruit.

Eggplant is a warm season vegetable and can only be grown in areas with a growing season of 4 months or more.

Types of eggplant include the familiar American eggplant — the dark purple fruit that ranges from 1-5 pounds. Italian eggplant is a smaller version of its American cousin and has a thinner skin and firmer flesh. Asian or Japanese eggplant is long and slender.  Thai eggplant is small and round with green and white stripes and very bitter seeds.

 

What to Look for When Purchasing

Look for fruit that are smooth skinned and firm. Eggplants should feel heavy for their size. Avoid fruit with soft brown spots. Eggplants with wrinkled skin will be bitter, as will oversized fruit.

 
Text Box: Eggplant is available in August and September

Provided to you by

Wisconsin Fresh Market Vegetable Growers Association
 

Nutrition Facts:

Serving Size = 1 c cooked

·  Calories  – 28

·  Proteins (g) – 0.8

·  Carbohydrates (g) – 6.6

·  Fiber (g) – 2.5

·  Fat (g) – 0.2

·  Vitamin A (I.U.) – 63

·  Folate (mcg) – 13.8

·  Potassium (mg) – 246

 

 

 

 

 

Eggplant is low in calories and nutrients but is a good source of fiber.