Nutrition Benefits

  • 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!


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