Eggplants are more than a funny name with an odd shape. They are versatile, nutritious, and tasty.  There are different varieties of eggplant, some of which are white rather than the more common purple color, and some of which are round or oval rather than elongated. Like many vegetables, eggplant is low in calories and has virtually zero fat, cholesterol, and sodium. Plus, it’s abundant in antioxidants and rich in dietary fiber.   

Choose eggplants that are heavy for their size and without cracks or discoloration. It’s best to eat them as fresh as possible, but they may be stored in the refrigerator and used within 5-7 days. Eggplant can be eaten raw, but it may have a chewy texture and bitter flavor. It’s generally best cooked and can be baked, sautéed, broiled, roasted, or even grilled. Eggplant is probably the most famous for Eggplant Parmesan or Baba Ghanoush, a Levantine dish of mashed eggplant, oil and seasonings.   

Whether or not to peel the eggplant depends on the recipe, cooking technique, and personal preference. Roasted, grilled, broiled or stuffed eggplant can be left unpeeled until cooked, but any blackened skin should then be removed. Some people like the taste of the peel and leave it on when cooking. However, others prefer the tough skin to be removed. Find out your preference by trying different eggplant recipes. The big purple vegetable may seem daunting, but don’t let it fool you; it’s easy to prepare, and it’s delicious!