- Low in sodium: may help reduce high blood pressure.
- Low in calories: helps prevent weight gain.
- Fiber: aids in achieving a healthy weight by being more filling than low-fiber foods, helps reduce cholesterol levels, and may lower your risk of heart disease.
- Choose firm and glossy eggplants that are heavy for their size and without breaks in the skin.
- Store uncut in the refrigerator for up to 1 week.
- Cooked eggplant will last 3–5 days in the refrigerator.
- Rinse eggplant under cool running water before cooking.
- Take a whole eggplant and make small slits in the sides. Bake at 400°F until soft, about 35–40 min. Allow to cool. Then cut in half and scoop out flesh. Season with your favorite spices or sauce. Add to pasta or hummus.
- Try tossing eggplant cubes in ¼ cup balsamic vinaigrette and refrigerating for an hour beforehand for a real flavor boost! Drain any excess vinaigrette. Toss with oil before roasting.
- Peel eggplant with a vegetable peeler before cutting into cubes or just cut into cubes. The skin is edible!