• Fat free
• Saturated fat free
• Sodium free
• Cholesterol free
• Low in calories
  

When purchasing at your local grocery store, look for eggplant that are 6 to 8 inches long, dense in weight, and have tender, glossy skin with vivid color. Select eggplant with fresh looking green stems and caps. You may apply slight pressure on the skin of the eggplant to determine ripeness. If the skin gives but returns to its original shape it is ripe, if an indentation remains it is not ripe. Do not select eggplant with a spongy texture as this is an indication of brown flesh and bitter taste. You should avoid eggplant that are severely scarred or have many dents.

 

Eggplant should be refrigerated in the plastic bag that you purchased them in as soon as possible. They should keep for 5 to 7 days depending on the quality. Eggplant may develop a bitter taste if stored longer than a week. Do not wash before storage.

Eggplant should be washed before preparing and serving. Wash under cool running water and remove any dirt or debris from the eggplant. if the skin is tough you may remove it by peeling. If the skin is tender it may be cooked with skin still attached. Eggplant may be baked, fried, grilled, or steamed but be careful not to overcook.