Eggplant

A fruiting vegetable grown for its glossy, deep purple flesh. Spongy when raw, becoming silky and rich when cooked with a mild, slightly sweet flavor.

How to Use

Wash & remove stem, slice or cube.
Use in curries, soups, stir-fry, mix with pasta and sauce, roast, cook, grill on kabobs, or slice on top of pasta.

Storage Tips

Eat soon (up to 1 week).
Store in a cool, dry place temporarily or in fridge for 5-7 days.
To freeze: blanch in cubes or discs for 4 min, cool, dry, and freeze.
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