Eggplant — Nutrients, Health Benefits, and Shopping Tips

Quality eggplant boasts a glossy, deep purple skin that is smooth and free from blemishes. Gently press the skin; it should be firm, and the flesh should spring back.

Reject any eggplant that feels soft or has brown spots, which can indicate decay. Fresh eggplant should have a clean, slightly earthy smell and not be overly firm.

Eggplant should be stored in a cool, dry place, ideally at room temperature. Keeping it away from direct sunlight helps preserve its firmness. Properly stored, eggplant can last up to five days.

Refrigerating eggplant can cause it to become mushy and lose flavor. It’s important to avoid storing it near ethylene-producing fruits. Storing it in a breathable bag helps maintain its freshness.

Eggplant can last for 4-7 days in the refrigerator. To extend its freshness, store it in a plastic bag in the crisper drawer. Cooked eggplant should be consumed within 3-5 days.

Leftover eggplant can be used in a variety of delicious dishes. Slice it and grill or roast for a simple side dish, or use it as a base for a Baba Ganoush dip with tahini and garlic. Eggplant is also great in pasta dishes, where it can be sautéed and mixed with a tomato or cream sauce.

Use eggplant in a vegetarian lasagna by layering it with cheese, sauce, and other vegetables, or mix it into a curry or stew for added texture and flavor. If you have a lot of eggplant, consider making a batch of eggplant Parmesan by breading and frying the slices, then baking with marinara sauce and cheese. Eggplant can also be used in a stir-fry with other vegetables and your choice of protein, or blended into a soup with tomatoes and herbs. For a quick snack, roast eggplant slices with olive oil and spices, then serve with a dollop of yogurt or hummus.