Eggplant

Eggplant is almost always served cooked. Eggplants come in shades of purple, white and green, cylindrical and teardrop shaped. Mature raw eggplant will possess a slightly bitter taste in both flesh and seeds. Eggplant can be steamed, sautéed, broiled, braised, baked and stir-fried. It is often breaded and fried. Cooked eggplant is also served cold in combination with tomatoes, onions, peppers and olives. Eggplant is low in calories. It is a good source of fiber and folate. It contains small amounts of B vitamins, magnesium and phosphorus.

Nutrition Chart