Did you know that an eggplant is really a fruit? Typically used as a vegetable in modern day kitchens, this fruit has many wonderful health benefits.
It is a low calorie food full of vitamin C, calcium and potassium. An eggplant is VERY low in carbs as well, which is surprising because it's a member of the potato family.
Other common names for eggplant around the world are aubergine, eggplant, brinjal, melanzana, garden egg, patlican, and here in the deep south, egg plant is often refered to as 'guinea squash'.
Storing and Preparing
Eggplants are very perishable and become bitter with age. They should be stored in a cool, dry place and used within a few days of purchase. To store in the refrigerator, place in a plastic bag. If you plan to cook it the same day you buy it, leave it out at room temperature.
When young, the skin of most eggplants are edible; older eggplants should be peeled. Since the flesh discolors rapidly when exposed to air, an eggplant should be peeled or cut just before using.
When eggplants are fried they will absorb four times more fat than an equal amount of potatoes. Studies have shown that eggplants will absorb 80 grams of fat in approximately 70 seconds which adds 700 calories to the eggplant.
Note: It is best not to fry eggplant.
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