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.
Selection
Choose firm and glossy eggplants that are heavy for their size and without breaks in the skin.
Storing
Store uncut in the refrigerator for up to 1 week.
Cooked eggplant will last 3–5 days in the refrigerator.
Cleaning
Rinse eggplant under cool running water before cooking.
Preparing
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!
