eggplant

Nutrition

Eggplant is very low in sodium.

A 1/2-cup serving yields 14 to 1 calories.

Eggplant is not high in protein value.
 
Selection

Look for firm, smooth, deep-purple skin.

Heaviness and firmness of flesh are also important. Choose eggplant that is of medium size (3 to 4 inches in diameter).

Avoid those with brown or blue streaks, a light color, or yellowish cast. These are of poor quality.

Decay may appear in any dark sunken area on the surface. Cracked skin across brown spots may indicate a storage disease that causes eggplant to spoil rapidly.
 
Storage

Store as soon as possible in the vegetable compartment of refrigerator at 45 to 50 degrees F.

If eggplant is not stored in the vegetable compartment, wrap it loosely in plastic wrap.

Use within one week of purchase.
 
Preparation

Broiled-Cut eggplant into 1/2- to 3/4-inch slices. Brush with melted margarine. Place about 2-1/2 inches from tip of flame or electric element. Broil about 5 minutes or until browned. Turn and brown other side. Season and serve hot. Excellent with broiled meats.

Pan Fried-Cut eggplant into 1/2- or 1-inch slices. Peel if necessary. Dip in flour or fine dry bread crumbs, then in an egg beaten with 2 tablespoons of milk. Dip in flour or crumbs again. Season with salt and pepper. Fry slowly in a small amount of hot fat until browned on one side and rather transparent looking. Turn and brown on other side. Serve hot.

Sauteed-Wash. Cut into 3/4-inch slices (with or without skin). Sprinkle salt lightly on cut surfaces, pile slices on top of each other and place weight on top for about 1 hour. This will remove some of the water from the eggplant. Coat slices with seasoned flour or bread crumbs. Saute gently on both sides. Slices will be crispy on the outside and soft on the inside.

Boiled-Wash. Cut in cubes just before cooking as eggplant will discolor quickly. Place in 1 inch of boiling water; heat to boiling and cook 5 minutes.

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