Eggplants do not store well for long periods of time. Without refrigeration, eggplants can be stored in a cool, dry place for 1 or 2 days. If you don’t intend to eat the eggplant within 2 days, it should be refrigerated. To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 - 7 days. Eggplant may also be blanched or steamed then frozen for up to six months.
Eggplants are sensitive to the ethylene gas given off by some fruits and vegetables, such as apples and potatoes, so do not store them with each other. Be careful when handling because they bruise easily.
Eggplant can be baked, roasted in the oven, or steamed. If baking it whole, pierce the eggplant several times with a fork to make small holes for the steam to escape. Bake at 350 degrees Fahrenheit (about 177 degrees Celsius) for 15 to 25 minutes, depending upon size. You can test for its readiness by gently inserting a knife or fork to see if it passes through easily.
A Few Quick Serving Ideas:
For homemade babaganoush, purée roasted eggplant, garlic, tahini, lemon juice and olive oil. Or use it as a dip for vegetables or as a sandwich filling. Mix cubed baked eggplant with grilled peppers, lentils, onions and garlic and top with balsamic vinaigrette. Stuff miniature Japanese eggplants with a mixture of feta cheese, pine nuts and roasted peppers. Add eggplant to your next Indian curry stir-fry.
The following nutrition information is for 1/5 of an eggplant (84 grams).
Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.