Seasonal Produce: Eggplant

While popular in Mediterranean dishes from Greece, Italy and southern France, eggplant is also a staple in Indian, Moroccan and Middle Eastern cuisines since it’s native to Asia and Africa. Meaty in texture, eggplant is often used in sandwiches and casseroles in place of meat. It’s also delicious in stews, pasta sauces and dips.

Purchasing Eggplant

• Select firm eggplants that feel heavy for their size and have smooth glossy skins. The stems and caps should be fresh and green, not brown. (Japanese eggplants have purple stems and caps.)
• Eggplants bruise easily. Avoid any with soft spots or shriveled blemished skins.
• Select small to medium eggplants rather than large ones. They usually contain fewer seeds and have a sweeter, less bitter, flavor.
• Refrigerate unwashed eggplants in a plastic bag for up to 5 days. Since they become more bitter with age, use as soon as possible after purchasing for the best flavor.

Preparing Eggplant

• Rinse eggplants under cold water just before using. Trim off and discard the stem ends and caps.
• The skins of small young eggplants are edible and do not need peeling. The tough skins of older eggplants and white eggplants should be peeled with a vegetable peeler or paring knife. Peel just before using as the flesh discolors quickly.
• Cut eggplant into crosswise or lengthwise slices with a chef’s knife. The slices can then be cut into cubes, if desired.
• Eggplant is often salted and drained before cooking to remove bitterness and release moisture so less oil is absorbed during cooking. Small young eggplants usually do not require salting. To salt eggplant, cut as directed. Place in a colander and sprinkle evenly with salt. Let stand 30 minutes to drain. Rinse and pat dry with paper towels.
• Roasting, sautéing, baking, frying, steaming, microwaving and broiling are all acceptable cooking methods. Since eggplant absorbs oil like a sponge during cooking, slices are often dipped in a flour, egg and bread crumb coating before frying.

Eggplant Nutrition