Eggplant
Solanum melongena

---

Nutritionally Rich In These Nutrients
Contains small amounts of vitamins and minerals. Is low in calories, but high in fiber.

Harvested
Ready to pick in mid to late summer. They are sensitive to cold and will last until the first frost.

Selection Tips
Purple eggplant is a clear, dark, glossy color that covers the entire surface. Size is important. Choose ones that are three to six inches in diameter, are heavy and have a firm flesh.

Best Way to Store
Best eaten fresh. For short term storage cool at room temperature or in refrigerator for one week. Prepared dishes using eggplant can be frozen for longer periods.

How to Prepare
Does not have to be peeled, personal preference. This plant is always used cooked, which eliminates a toxic substance called solanine. It is either baked, stuffed, sauteed, steamed, grilled, marinated, or blended.

Recipes Best Suited for
Main dish, stuffed, dips, salads, pickled, soups.

---

Spring | Summer | Fall | Winter

Food Pyramid | Seasonal Produce Lists | Poster
Fact Sheets | Ordering Information | Related Sites | Home