Pairs well with other vegetables, cheeses, herbs/spices, and sauces. Eggplant is prepared in a variety of ways with unique flavor profiles from around the world. Eggplant grew wild in India and were first cultivated in China in the 5th century B.C. Eggplant was introduced to Africa before the Middle Ages and spread to Europe, the Middle East and then to the Western Hemisphere.
Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.
- Fiber important for digestive health and keeps you feeling full
- Vitamin K important for blood clotting
- Folate important for preventing neural tube defects and may help prevent cancer
- Potassium helps lower blood pressure and helps muscles contract
How to Shop
Choose eggplant that is firm, shiny, smooth, and with no shriveling, blemishes, or soft spots. The stem should be fresh and green, not dried out and brown. Eggplants are available year-round but are in season between August and September.
How to Grow
Eggplants love the warmth, therefore plant during the summer season in a sunny spot. Plan to start your seeds 8-10 weeks before your last frost date. Eggplants grow into tall, angular plants. Space seedlings 24-36 inches apart. Harvest 16-24 weeks after sowing when the skin of the fruit is shiny and unwrinkled.
How to Store
- Store eggplants at room temperature for a day or two, then transfer to the refrigerator for up to 7 days. Best to use as soon as possible as it suffers chill damage quickly.