Produce Profile: Eggplant
What is Eggplant?
Fresh, versatile, and surprisingly easy to prepare, eggplant is a warm-weather vegetable that adds flavor, texture, and nutrition to a wide variety of meals. Eggplant has edible skin and seeds, with a soft, spongy flesh that readily absorbs seasonings and cooking flavors, making it a popular meat substitute in many cuisines.
Known as aubergine in the United Kingdom and brinjal in many parts of Asia, eggplant belongs to the nightshade (Solanaceae) family alongside tomatoes, potatoes, and peppers.
There are more than 770 varieties of eggplant grown around the world that come in various shapes, sizes, and colors. Some popular varieties include:
- Globe and Italian Eggplants are large, pear-shaped, and dark purple in color, these are the most common in the U.S.
- Japanese and Chinese Eggplants are similar in color to Globe an Italian, but are longer and thinner in shape, and can have a tender, creamier texture.
- Thai Eggplants are small and round with green and white stripes. They are often used in stir-fries and curries.
- Graffiti or Fairytale Eggplant are small and oblong shaped with lavender, purple and white stripes. They have thinner skin and fewer seeds.
Whether grilled, baked, or incorporated into globally inspired dishes, eggplant can be a delicious addition to meals for neighbors across the charitable food network.
Growing & Seasonal Notes
Eggplant thrives in hot weather and is a perennial plant in tropical climates, although it is typically grown as an annual throughout the Mid-Atlantic and Northeast. Plants produce attractive white to purple flowers before developing fruit throughout the summer growing season.
Eggplant harvest ranges from 10 to 40 days after flowering, depending on the variety. Generally, fruit are harvested immature before seeds begin to significantly enlarge and harden. Eggplants can become pithy and bitter if they are allowed to overmature before harvesting.
While the Mid-Atlantic and Northeast are not among the world's largest producers, eggplant grows well during the region's warm summer months and is an important seasonal crop for local vegetable growers. Fresh, locally grown eggplant is commonly available from midsummer through early fall, making it another excellent opportunity to connect neighbors with seasonal produce.
Storage & Handling Best Practices
Storage and Handling
- Store in a cool dark spot away from direct sunlight
- Eggplants are highly sensitive to cold and should not be refrigerated. Never store below 50°F to avoid chilling injury.
- Keep eggplants away from high-ethylene producing items like tomatoes, bananas, and melons.
- Store in a dry place in a paper bag, or wrapped in paper towels in an unsealed plastic bag.
Eggplant Selection
- Choose fruit with smooth, shiny skin.
- If you gently squeeze the eggplant, it should feel firm with a slight give, not overly mushy.
- Select eggplants that feel heavy for their size, which indicates good moisture content and freshness.
Neighbors should be encouraged to use their fresh eggplant as soon as possible, since they have a relatively short shelf life. Although the skin may begin to shrivel after more than a few days of storage, the eggplant is still usable and tasty as long as the flesh is a creamy white inside.
Once cut, eggplant flesh begins to brown quickly when exposed to air. While this discoloration is natural and does not affect safety or flavor, preparing eggplant shortly after cutting helps maintain its appearance.
Nutrition & Healthy Meal Ideas
Eggplant is a versatile ingredient that easily absorbs the flavors of herbs, spices, sauces, and healthy cooking oils. Its hearty texture makes it a popular plant-based substitute in many recipes.
Like most vegetables, eggplant is naturally low in calories and has no fat. It is very low in sodium and packed with potassium, manganese, iron and fiber.
To reduce any bitter taste, sprinkle cut pieces with salt and let them sit for about 30 minutes to pull out some of the water prior to cooking. Just remember to rinse and pat dry to remove excess salt and adjust seasoning in your recipe to compensate for any salt remaining on the eggplant.
Both the skin and seeds are edible, and eggplant can be cooked with or without its skin. It can be baked, grilled, sauteed or steamed, but it should never be eaten raw.
Some simple ways neighbors can enjoy eggplant include:
- Roasting or grilling with olive oil and herbs
- Adding to pasta dishes or casseroles
- Stir-frying with seasonal vegetables, tofu, or a heathy protein
- Stuffing and baking with grains and vegetables
- Blending into dips or spreads
- Using as a meat substitute in favorite recipes
Or try these eggplant recipes from Feeding PA's Healthy Pantry Initiative:
There's also a handy Eggplant Produce Card available for download to help neighbors learn more about selecting, storing, and preparing eggplant. Visit the Healthy Pantry Initiative’s Pantry Resources to find this resource in multiple languages.
Did You Know?
- Although many people think of eggplant as a vegetable, it's actually classified as a berry.
- The name “eggplant” was first recorded in 1763 and was applied to small, white Indian cultivars that look like hens’ eggs.
- In Italian Renaissance folklore, eggplant was thought to cause insanity. In fact, the modern Italian word for eggplant—melanzane—is derived from “mala insana,” meaning “mad apple”.
- Eggplant contains the highest amount of naturally occurring nicotine of any vegetable, but you would have to eat 20 to 40 pounds of eggplant to consume the same amount of nicotine found in a single cigarette!