Good Eggplant Vs. Bad Eggplant

Eggplant, scientific name Solanum melongena, comes in three main varieties: elongated, ornamental and large oval. A long and warm growing season is ideal for the best eggplant yields. Eggplants are best for culinary uses when the eggplant is firm and spongy but not mushy. Eggplants are low in calories and contain several nutrients.

Good

Choose eggplants that have a glossy skin and are not too large. If an eggplant's skin springs back after pressing with your thumb and the color has not turned brown, it is suitable for cooking. Choose eggplants that still have a portion of the stem intact for optimal freshness and flavor retention. If harvesting yourself, gently cut eggplant from the stem because they bruise easily. If purchasing eggplant from a store or farmer's market, transport eggplants separate from other food and groceries to prevent crushing or bruising.

Bad

Brown color and a soft skin that does not bounce back may indicate a bitter tasting eggplant that is not suitable for cooking. Overripe eggplants tend to have an overabundance of seeds and little flesh. Cook eggplant right away or store eggplant in low-moisture, refrigeration for a short amount of time, such as in the crisper drawer that has a humidity setting. Eggplants are not cold-tolerant and will begin to develop brown spots and a bitter taste after a day or two.

Nutritional Value

Cooked eggplant contains approximately 1 g of incomplete protein per cup. An incomplete protein simply means that not all of the essential amino acids are present. Essential amino acids are not made by the body and must come from food. Each cup of cooked eggplant contains approximately 2.5 g of fiber, 14 mcg of folate and 245 mg of potassium. Based on a 2,000-calorie-per-day diet, 1 cup of cooked eggplant contains 2 percent of vitamins C and E, 3 percent magnesium, 4 percent vitamin K, 5 percent thiamin and 6 percent manganese.

Cooking With Eggplant

Eggplant acts like a sponge and soaks up the oil during cooking. Allow eggplant to drain in a colander after it has been salted. Roast, steam or saute eggplant with the skin intact only if the eggplant is young and tender. Remove the skin of older eggplants before cooking to avoid a long cooking time that can lead to an overcooked flesh. Blend cubed and cooked eggplant with other ingredients such as tomatoes, onions, garlic or tahini.