The eggplant, also known as aubergine, is a versatile vegetable enjoyed worldwide. With a mild flavor and spongy texture, eggplants are used in various culinary applications. They are low in calories and offer a good source of fiber and nutrients.
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| Calories | 20 kcal |
| Proteins | 0.7g |
| Carbohydrates | 4.8g |
| of which sugars | 2.9g |
| Fiber | 2.5g |
| Fats | 0.1g |
Firm, heavy, and vibrant with a slightly sweet flavor.
The most common variety, characterized by its large, oval shape and dark purple skin.
Smaller and more elongated than globe eggplants, with a slightly sweeter flavor.
Ivory-colored skin with a creamy texture and slightly sweet flavor.
Striking purple and white striped skin with a mild, non-bitter flavor.
To choose a quality eggplant at the supermarket or market :
Store unwashed eggplants in the refrigerator's crisper drawer.
Wrap eggplants loosely in plastic wrap to help retain moisture.
Use within one week for best quality.
Avoid storing eggplants near ethylene-producing fruits and vegetables like apples and bananas.
Eggplants don't typically 'ripen' off the vine, but here's how to handle them :
Eggplants are native to India and have been cultivated for thousands of years. They spread to other parts of Asia, the Middle East, and Europe over time. Spanish explorers introduced eggplants to the Americas in the 15th century. Today, they are grown and enjoyed worldwide.
Has a similar shape but is typically green and has a different texture and flavor.
Includes a wide variety of vegetables with varying shapes, colors, and flavors.
Longer and thinner, with a crisp texture and different flavor profile.