Eggplant

Eggplant is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash.

Eggplant Basics

Eggplant comes in a range of shapes and colors. Globe eggplants are the largest and most common. The smaller Japanese eggplant is long and narrow, with fewer seeds, thinner skin, and a milder, less bitter flavor than the globe variety.

In Season: Though available year-round, eggplant peaks in the summer.

What to Look For: The flesh of an eggplant should give a bit when gently pressed; it should have no hard spots. The skin should be shiny and smooth, not wrinkled or mottled. Stems should be green. Avoid those with brown or soft spots.

How to Store: Whole eggplant will keep up to a few days in a cool place. Avoid storing in the refrigerator, as this will damage the eggplant's texture.

Amount Per 1 cup, cubes (82 g)100 grams1 eggplant, peeled (yield from 1-1/4 lb) (458 g)1 eggplant, unpeeled (approx 1-1/4 lb) (548 g)1 cup, cubes (82 g)

Calories 20

% Daily Value*

Total fat 0.2 g	0%
Saturated fat 0 g	0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg	0%
Sodium 2 mg	0%
Potassium 188 mg	5%
Total Carbohydrate 4.8 g	1%
Dietary fiber 2.5 g	10%
Sugar 2.9 g
Protein 0.8 g	1%

Vitamin A	0%	Vitamin C	3%
Calcium	0%	Iron	1%
Vitamin B-6	5%	Vitamin B-12	0%
Magnesium	2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sources include: USDA