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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