Eggplants should be firm and somewhat heavy for their size, with smooth, glossy skin and an intense purple hue. A serving of eggplant can provide at least 5% of a person’s daily requirement of fiber, copper, manganese, B-6, and thiamine. It also contains other vitamins and minerals.
How to Prepare Egg Plant for your Diet
Eggplant’s slightly bitter flavor and spongy texture can make it an interesting and tasty addition to many dishes.
Store them in the refrigerator until they are ready for use. Leaving the skin intact will keep them fresher for longer.
When cutting an eggplant, use a stainless steel, not a carbon steel, knife to prevent a phytochemical reaction that can cause the eggplant to turn black.
Eggplant can have a slightly bitter taste. “Sweating” an eggplant with salt will draw out moisture and some compounds that contribute to the bitterness, ultimately making the flesh more tender.
To do this:
- cut the eggplant into slices, cubes, strips, or halves and place them on a board
- sprinkle them with salt
- After about 30 minutes, rinse off the salt and pat the pieces dry
- fry, grill, bake, roast, or steam them
Sweating an eggplant will also reduce oil absorption during cooking.