All About: Eggplant

How to Choose How to Store How to Cook Tips Yield Substitution Nutrition

With radiantly colored skin and firm, manageable flesh, the eggplant has become one of the most common vegetables for vegetarian and other dishes. Because it is so easy to flavor and grows in so many varieties, this vegetable can very simply suit any person with any taste preference. Also a nonfat alternative to many other foods, the eggplant has become a favorite entrée for a healthy meal.

How to Choose

The American, or globe, is the most commonly seen and used eggplant, with its large, pear-shaped, dark purple body and green cap and stem. Find a well-formed, balanced eggplant with satin-smooth, consistently colored skin. Tan patches, scars, or bruises of the skin show decay, which will also reveal discoloration of the flesh beneath, and wrinkled skin usually indicates a bitter taste. Choose eggplants that are heavy for their size. Lightly press the eggplant; the groove should quickly refill if the vegetable is fresh. The top, or cap, should be green and fresh looking, with about a 1-inch stem. Although eggplants are available year round, their peak season is between midsummer and midautumn.

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How to Store

These vegetables should be refrigerated right after purchase, and used within four days.

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How to Cook

Right before using, wash the eggplant and slice off the cap and stem. For white eggplants, peel the tough skin; however, other varieties can be cooked with or without the skin according to your preference. Larger eggplants generally have thicker skin.

Use a stainless steel knife rather than a carbon steel blade when cutting the eggplant to prevent blackening. Also, avoid cooking in an aluminum pot, or else the eggplant will discolor. Unlike most other vegetables, overcooking does not ruin eggplants. If undercooked, it has an unpleasant, chewy texture; however, the longer it is cooked, the softer the eggplant becomes.

To Grill: Cut eggplant into thick slices along the length and score gently with a sharp (stainless steel) knife. After placing on grill, brush with Crisco Pure Canola Oil and sprinkle chopped garlic and herbs over the vegetable's surface. Keep turning slices when they start browning. Cooking time should be about five minutes for each side.

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Tips

Many recipes require salting the eggplant before use. This eliminates some of the moisture and gives the texture a denser feel. This will also make the eggplant absorb less fat when cooking.

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Yield

Medium American Eggplant = 1 pound = 4.5 cups

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Substitution

A substitution for the American eggplant is an Italian eggplant; although the Italian is smaller, it is most similar in taste. Others are the Japanese or Chinese eggplant (3 Japanese eggplants are equal to the amount of one American). Baby eggplants can also be used, as they are the petite version of the American, with less bitter flesh and finer skins.

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Nutrition

Three and one half ounces of raw eggplant, or one and one fourth cup sliced, has 26 calories per serving. It also contains 1 gram of protein, 6 grams of carbohydrates, and less than one gram of fat and saturated fat. There are 4 mg of sodium per serving as well. Although not high in minerals, eggplants do contain folic acid, magnesium, potassium, and small amounts of other vitamins.

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