1 Portfolio point = 4 cups of cooked eggplant
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What is Eggplant?
Eggplant is a vegetable that is available all year round and comes in many different shapes, colours, and sizes. It is high in viscous fibre, which has been shown to lower LDL cholesterol (“bad cholesterol). Eggplants offer a great texture and can be used in dips and salads, as potato substitutes, or roasted on their own.
Buying and Storing Eggplant
Look for an eggplant that is firm, heavy (considering its size), and has glossy smooth skin.
Wrap unwashed eggplants with a wet paper towel, cover them, and store them in the refrigerator for up to 7 days.
Preparing and Cooking Eggplant
- Slice off the stem end of the eggplant. Peeling is optional as the skin is a good source of fibre.
- Cut into slices or cubes and sprinkle ½ teaspoon of salt per pound of eggplant. Toss to combine. Salting cut eggplant before cooking will help remove its bitterness and reduce the amount of oil needed to cook it due to its strong ability to absorb liquids.
- Let it sit in a colander for about 30 minutes to rid some of its water.
- Rinse with cool water and thoroughly pat dry with a paper towel.
- Eggplants can be tossed with olive oil and then grilled, baked, or roasted until tender. Space slices or cubes well apart and flip halfway through cooking to prevent the eggplant from becoming limp.
- 2 cups raw eggplant = 1/3 cup cooked eggplant
Eggplant Recipe Ideas
- Baba ghanoush
- Eggplant parmesan
- Eggplant ratatouille
- Eggplant and vegetable kabobs
- Crispy eggplant fries
- Eggplant stir-fry
- Eggplant and chilli
- Eggplant burgers
- Grilled eggplant
- Eggplant curry
To view Portfolio recipes with eggplant, click here.