Healthy Food Database
A member of the nightshade family, eggplant is related to the potato and tomato, although it is actually a fruit. There are many varieties of eggplant ranging in colour and size. The most common is egg-shaped, large and purple/ black in colour.
Other varieties are now available, in colours ranging from white, green, purple, violet and orange in varying shapes and sizes.
Note: If eggplant is peeled, the salicylate content drops to moderate.
Category: Fruit
In Season: Summer Autumn
To Buy:
Select those with a smooth, glossy skin, free of blemishes and soft patches and one that feels heavy for its size. Large eggplants can have a tough skin so buy medium sized eggplants instead.
To Store:
Store in the crisper section of the fridge in a plastic bag and use within 4 days.
Tips & Tricks:
Large eggplants can have a tough skin so buy medium sized eggplants instead.
Cooking Tips:
Overripe eggplants should be cut first and sprinkled with sea salt on each side. Cover and weigh down with a flat tray for 20 minutes. Rinse thoroughly to wash off any salt before using.
Nutrition per 1 Cup:
Monosaturated Fat , g:
0.016
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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