Eggplant is actually a berry. There are many varieties ranging in color from rich purple to white, in length from 2 to 12 inches and in shape from oblong to round. Eggplant is available year-round, with the peak season during August and September.
Storage Tip: Eggplant is quite perishable. They last up to a week but are best eaten right away. Keep dry by wrapping in paper towel to absorb moisture.
Did you know... Eggplant absorb more fat than any other vegetable so choose methods such as broiling , baking, sautéing, grilling or braising rather than frying.
Health Information: Eggplant is high in folate and potassium, but otherwise low in vitamins. One cup of cooked eggplant contains 28 calories.