- Eggplants are sensitive to both heat and cold and so care should be taken in their storage. Ideally they should ideally be stored at around 50 degrees Farenheit.
- Do not cut before storing a
- Place uncut and unwashed in a plastic bag and store in the refrigerator crisper where they will keep for a few days.
- use a stainless steel knife when cutting an eggplant to avoid it turning black
- Wash the first and then cut off the ends.
- They can be eaten with or without their skin but the larger ones and those that are white in color generally have tougher skins
- To remove skin, peel before cutting or if bake and scoop out the flesh once it is cooked.
- To tenderize and reduce some of its bitter taste, sweat the eggplant by salting it.
- Cut into the desired size and shape, sprinkle with salt and let rest for about 30 minutes.
- Rinsing after “sweating” to remove most of the salt.
Recent studies show the following possible health benefits –
- Brain Food
- Powerful Antioxidant
- Cardiovascular Health
Very good source of
- Dietary fiber
Good source of
- Vitamin B6
- Phytonutrients such as nasunin and chlorogenic acid.