Eggplant is an egg-shaped, glossy, dark purple vegetable that has white flesh and a meaty texture. Eggplant is often used as a substitute for meat in dishes because of its texture.
When shopping for eggplants, choose ones that have a shiny, smooth skin and without any bruises or blemishes. Choose eggplants that seem heavy for their size and that have a green stem that is free of mold. Smaller eggplants usually have a less bitter taste than larger eggplants.
Eggplants are very sensitive to temperature. Make sure to store your eggplant in the refrigerator. The white flesh inside an eggplant can turn brown quickly so be sure to cut an eggplant right before you want to use it.
Eggplants are full of vitamins, minerals and fiber. Eggplants have Vitamin C to help keep our immune system strong and help our bodies heal quickly. Eggplants are also full of fiber to help with digestion, keeping us feeling full, and can aid in keeping our hearts healthy.
- Make a ratatouille with peppers and tomatoes
- Grill or bake it and serve as a side
- Add grilled eggplant to a sandwich
- Stuff with meat and grains and bake it
- Add eggplant to lasagna or a pasta sauce
- Add cut or mashed baked eggplant to a dip like Baba Ganoush
- Top a pizza with eggplant
- Cut and add to a soup
- Make a kabob with eggplant and other vegetables
- Add it to a stir-fry
- Add it to a curry
Download Handouts & Recipe Cards
Check out these handouts and recipe cards. You can download and print these resources to use in your educational programs. The first page of each handout has general information about the produce item. The second page includes different recipe options. Recipe cards print 4 recipes per page. The first page includes the photo of the recipe and the second page includes ingredients and directions.