Eggplant | Food Hero

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Eggplant Basics

Eggplant is a good source of fiber, which helps with digestion and may lower your risk for heart disease.

Choose eggplants that feel firm and heavy for their size, with skin that is shiny and smooth. Look for stems that are green and firm.
Avoid eggplants with bruises, dull and wrinkled skin, or stems with mold or softness.
Choose small- to medium size eggplants. Large and mature eggplants are more likely to have thicker skin, larger seeds and a bitter flavor.
Eggplant may be available in stores year round but will have the best flavor when in season. In Oregon, this is usually July through October.

The oblong purple eggplant found in most stores is often called a globe eggplant.
Other varieties to grow or find at farmers markets can be oblong, long, thin or round. Colors vary from white and green to pink, purple or black. Some have stripes of color.
Enjoy all types grilled, roasted, sautéed or stir-fried. Eggplant goes well with many flavors.

For best quality, plan to use eggplant within a few days of buying or harvesting.
Eggplant stores best in a cool place (50 degrees F) away from sunlight and in a container with airflow. It can be stored for 4 to 7 days in the front of the refrigerator to protect from over chilling.
Overripe eggplant can taste bitter. To reduce the bitterness, peel the skin, cut as desired and remove large seeds. Salting before cooking, as is often recommended, is not necessary.
Rinse under cool running water and cut just before using. Leave the peel on for more fiber and nutrients or remove with a vegetable peeler.
Freeze eggplant in airtight containers for longer storage. Place cooked pieces on a baking sheet, freeze until firm before freezing. You can also mash cooked eggplant and then package. For best quality, use within 8 months.

When kids help make healthy food, they are more likely to try it. Show kids how to:

Last updated: Jun 21, 2023