University of Illinois Extension
Eggplant is a recipe centerpiece and a team player
 

[August 25, 2022]    When writing about specific fruits and veggies, I like to look at recipes with that food. I know how I'd use eggplant, but how do others use it? It seems like eggplant pairs endlessly with so many flavors across so many cultures. While eggplant can be the center of the dish, it can also compliment other ingredients. It's definitely worth adding to your next recipe!

Nutritionally, one cup of cubed eggplant contains around 20 calories, 5g carbohydrates, and 2g fiber, and contains vitamins and minerals, including vitamins A and K, magnesium, potassium, and folate. Eggplant is not a significant source of fat, protein, or sodium.

• Buy: Look for eggplants that are firm and heavy with a bright, glossy, smooth skin. Avoid eggplant that are soft or mushy. The older an eggplant is, the more bitter flavors can be present.

• Price: Eggplant may be sold by dollars per pound, so a smaller eggplant would cost less than a bigger eggplant.

• Store: Refrigerate unwashed eggplant for up to one week. Like other produce, pre-washing and then storing fruits and vegetables tends to shorten their storage time.

• Prepare:

• Wash eggplants before cutting. Cut off the top end near the stem and prepare as described in the recipe. Some recipes may leave the skin on or peel it off.

• Eggplant flesh can start to turn brown once cut. Cooking will prevent this, but if storing extra uncooked eggplant to use for a future recipe, be aware this browning may happen. It is the effect of oxygen, similar to how apples and avocados turns brown once cut. It is safe to eat this way but cut away the brown areas if it's bothersome.

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• Some recipes call for cut eggplant to be salted to remove some water. With less water, the eggplant is firmer and ideal for recipes where a more "meaty" texture is desired, such as in grilling or baking.

• Preserve: While there are no USDA or Extension tested recipes for canning eggplant, read more about freezing and drying eggplant from the National Center for Home Food Preservation https://nchfp.uga.edu/.

• Eat: Enjoy eggplant in appetizers like the Pizza Snacks and Eggplant Dip recipes. Add eggplant as a vegetable side dish with protein and starches or incorporated into recipes like eggplant parmesan, curries, and stir-fries.

[SOURCE: Caitlin Mellendorf, Nutrition and Wellness Educator, University of Illinois Extension]