Eggplant Recipe & Nutrition | ‘s Encyclopedia of Food

Classic Eggplant Recipes with Eggplant Recipes for all Occasions.

Eggplant, also called aubergine, is a favorite in the Middle East. It is used in different types of cuisine- curry, tabbouleh, stew, soup, grilled – and is one of the healthiest vegetables you can eat. It is low in calories, with roughly 20 calories in a medium-sized eggplant and provides a valuable source of folate. Eggplant is also a rich source of antioxidants. This vegetable is packed with vitamins A and C, and it is a good source of vitamin K, as well as potassium, iron, calcium, folate and copper.

Eggplants are a delicious and nutritious vegetable that are low in fat and calories. They are high in lycopene, Vitamin C, fiber, calcium, and iron. Some of their benefits include:

A Quick Look

Eggplant is a nightshade vegetable that is in season from June through August. Aside from the green top, the eggplant’s whole purple skin, white meat, and tiny seeds are all edible. Eggplant is high in protein, fiber, and a variety of vitamins, minerals, and antioxidants. Before consuming eggplant, it should be cooked. Try it roasted, grilled, or as a vegetarian alternative to meat in your favorite recipes.


The nightshade family includes eggplant. In tropical and subtropical climes, it is best accessible in the summer months when all dangers of frost have passed, or year-round in tropical and subtropical climates.  


Oval and/or elongated eggplants with a purple-black color are common types. Smooth and lustrous is the thin, solid rind. The white interior meat is flecked with microscopic seeds.

Globe and Black Beauty are two common kinds that may be purchased in supermarkets. Both of these eggplants are rich purple in hue. However, a variety of species occur in various hues, forms, and colors. These less frequent cultivars may be found at farmers’ markets throughout the summer and early autumn.

Nutritional Information

One eggplant (around 1–14 pound) has 137 calories, 5.37 grams of protein, 0.99 grams of fat, 32.22 grams of carbs, 16.4 grams of fiber, and 19.34 grams of sugar. 

Eggplant is high in vitamins A, B vitamins, folate, and vitamin C, as well as minerals such as potassium, magnesium, and calcium. Furthermore, eggplant includes antioxidants such as chlorogenic acid and nasunin (which is found in the peels of eggplant).


Look for eggplants that are brightly colored and have a lustrous shine. When squeezed, they should have a slight give but not feel rubbery or floppy. The tops of most eggplants should still be solid and green.

While a few creases on the surface may indicate that the eggplant is ripe, eggplants with substantial bruising, cuts, or damage to the skin should be avoided.


Eat the eggplant within 1 to 3 days after purchasing it. It may be stored at room temperature in a cool, dark location throughout this period. If you want to keep eggplant in the fridge, it may stay up to 5 days, depending on how fresh it is. It’s best not to put it in a plastic bag.


The best way to prepare eggplant is to cook it. When eaten raw, it may be bitter, but when cooked, it has a deep, delicious flavor. (As a result, it’s often used as a meat replacement in vegetarian meals.) All of the eggplant’s tiny seeds and thin skin are edible.

You may opt to peel or score the eggplant before cooking it (make thin, shallow cuts with a knife in the skin).

To prepare the eggplant, begin by removing the green top. Cut the eggplant into cubes, slices, or vertical slices (cut the eggplant in half-inch slices from top to bottom) depending on your cooking preference: cubes are great for sautés, slices are great for roasting, and vertical slices (cut the eggplant in half-inch slices from top to bottom) are great for grilling.

You may choose to salt the eggplant before cooking which will help rid it of extra moisture. This is especially helpful if frying the eggplant. To do this, cut the eggplant according to your preference, then sprinkle the pieces generously with salt. Let them sit for about an hour, during which time you will see water droplets appear. Rinse the salt off the eggplant and dry thoroughly.

Eggplant is best when cooked completely, regardless of the technique. Longer cooking will produce a creamier texture and lessen the bitterness.

Note: Ratatouille in France, eggplant parmesan in Italy, baba ghanouj in Arabic regions, deep fried with tahini in Israel, and moussaka in Greece are all popular eggplant dishes. It’s a common ingredient in curries in India and Southeast Asia, as well as stir fries in China. Grilled eggplant is a wonderful complement to an American BBQ in the summer.

Grilled eggplant with miso vinaigrette and spicy ginger, garlic


To fall in love with eggplant, try this dish. The textures and tastes of the ingredients combine to produce a delectable meal.


sliced lengthwise Japanese eggplants 2 red onions, 1 cm thickly sliced 3 onions (green) 3 teaspoons of salt 1 tsp olive oil (extra virgin) 1 tbsp miso blonde 1 tablespoon soy sauce 1 teaspoon of rice vinegar 1 red finger chile, coarsely chopped 1 ginger root, grated 1 garlic clove, crushed


Time to Prepare: 25 minutes Time to prepare: 10 minutes 4 sides yielded

In a small saucepan, boil the oil, chile, and ginger over low heat until the garlic begins to brown around the edges.

Toss in the miso, vinegar, and soy sauce in a pan. Cook for a further minute. Turn off the heat in the pan.

Blend until just mixed but still chunky in a blender or mortar and pestle.

Turn on the grill or BBQ to medium-high heat. Slice the eggplant lengthwise, score the flesh halfway through with a small knife and season with salt. Slice the red onion, and slice one of the green onions. Set aside.

Toss the eggplant with half of the vinaigrette in a large mixing basin. The eggplant and red onion should be grilled until beautifully browned and completely cooked (about 10 minutes for the eggplant and 4 for the onions). Last but not least, add the entire green onions to wilt and brown the ends.

Arrange the eggplants and onions on a dish, sprinkle with the remaining vinaigrette, and top with the remaining sliced green onion to serve.

Refrigerate any leftovers.


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Foods That Are Related

Being an eggplant novice, I had no idea what to expect from this creepy green fruit. I was surprised at how sweet the eggplant taste, and I was pleasantly surprised at how versatile it can be. Eggplants are very healthy vegetable and you can easily use it as a meat substitute.. Read more about tasty eggplant recipes and let us know what you think.

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Frequently Asked Questions

Why eggplant is bad for you?

Eggplant is a food that can cause heartburn, indigestion, and stomach pain.

Why do you soak eggplant before cooking?

Eggplant is a vegetable that is often soaked in water before cooking. This helps to remove the bitter taste of eggplant and make it more palatable for people who dont like the taste of eggplant.

What is the healthiest way to cook eggplant?

The healthiest way to cook eggplant is by baking it in the oven.

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