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Celiac Nutrition Guide, 3rd Edition (Single Copy)

Celiac Nutrition Guide, 3rd Edition (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Tip of the Day

Front and Center: Eggplant

Did you know that eggplant is related to potatoes, tomatoes and peppers? This vegetable is versatile, low in calories and has high water content. Eggplant is available year-round, making it readily available in your grocery store or at the local farmer's market.

For the best quality, take care when selecting, storing and preparing eggplant.


  • Look for a symmetrical eggplant with smooth, uniformly colored skin.
  • Tan patches, scars or bruises indicate decay.
  • Oversized eggplants may have a bitter taste.
  • The stem and cap should be bright green


  • It is best to store eggplant uncut and unwashed in a plastic bag in the crisper section of the refrigerator.
  • Eggplant may be blanched or steamed then frozen for up to six months.


  • Wash the eggplant before using it, and cut off the cap and stem.
  • An undercooked eggplant may have a hard or chewy texture; eggplant is not harmed by long cooking.

Eggplant pairs great with tomatoes and onions. For more information on how to incorporate more colorful vegetables into your eating plan, consult a registered dietitian in your area and visit our Eat Right Nutrition Tips section.

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