University of Illinois Extension
Eggplant is a recipe centerpiece and a team player
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[August 29, 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.
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• 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:
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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.
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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]
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