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Eggplants on a table



  • Season: Late summer.
  • Selection: Eggplant skin should be smooth, shiny, and vivid in color. They should spring back when gently pressed with the pad of the thumb. Stem and cap should be bright green.
  • Storage and Handling: Store around 50 degrees Fahrenheit. Eggplant is sensitive to heat and cold. Uncut and unwashed eggplant should be placed in a plastic bag in the refrigerator to maintain crispness and freshness. Once the inner flesh is exposed, they will perish quickly. If bought wrapped in plastic film, remove it right away to keep freshness longer.
  • Preparation: “Sweating” the eggplants by salting it will tenderize the texture and lessen bitter taste of the flesh. Slice to desired size and sprinkle with salt before laying it out for 30 minutes to pull out the water content. Rinse to remove salt. Use stainless steel knife to avoid flesh turning black and always wash before cutting ends and slicing.
  • Serving: Eggplants can be steamed, roasted or baked. Pierce many times with a fork to make small holes for steam to escape. Bake at 350F for 15-25 minutes according to the thickness and size of the slices. They are ready when the fork or knife goes through easily.
  • Nutrients: Excellent source of fiber and manganese. Good source of potassium, vitamin K, vitamin C, folate and vitamin B6.


Developed by Eva Rottman-Oehler, Master Food Educator volunteer, University of Delaware Cooperative Extension

UD Cooperative Extension

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