Eggplant is a fruit that originated in India and is closely related to tomatoes. It is high in antioxidants and helps lower blood cholesterol. Eggplant grows from late summer to early autumn and prefers fertile, well-drained soil. It should be harvested after developing color but before losing shine. Eggplant stores well in the refrigerator for up to a week and is high in fiber, potassium, and vitamins B1 and B6. It can be grilled, baked, or added to dishes like soups and casseroles.

1. Superfoods: Eggplant
and Raspberry
A Superfood is a natural food that is especially
beneficial because of its high level of antioxidants and
health promoting qualities.

3.  The eggplant originated in India and was
originally thought to be poisonous.
 It is closely related to the tomato.
 The growing season for the eggplant is late
summer to early autumn and it is easy to grow at
home.
 Eggplant is a fruit that can be used to help lower
blood cholesterol.

4. • Eggplant is available all year long
• Its peak is from August through September.

5.  Prefers fertile, well-drained, slightly acid soil that is
high in organic matter for best growth and yield,
but tolerates a broader range of soil types.
 Has moderate moisture needs.
 Prefers a warm, long growing season

6.  Harvest plants after they develop color, but before
they lose their shine.
 If the seeds are brown, then the
eggplant is too ripe.
• Harvest once the eggplant
has matured

7.  Keep your eggplant in a cool, dry place.
 Avoid storing near apples, as apples give off a
gas that causes eggplant to ripen too quickly.
 If you require a longer storage time, place your
eggplant in a plastic bag and put it in the
refrigerator.
 Don’t store longer than 7 days
 Eggplants are sold individually or
by the pound

8. At your local grocery At your local farmer’s
store market

9.  Smaller, immature eggplants are best.
 Full-size puffy ones may have hard seeds and can
be bitter.
 Choose a firm, smooth-skinned eggplant that is
heavy for its size; avoid those with soft or brown
spots.

10.  Gently push with your thumb or forefinger.
 If the flesh gives slightly but then bounces back, it
is ripe.
 If the indentation remains, it is overripe and the
insides will be mushy.
 If there is no give, the eggplant was picked too
early.
 If you hear a hollow sound, don't buy it.

11. • It should be consumed
shortly after it is
harvested.
• Never eat raw eggplant
since it contains the
toxin solamine.
Solamine is destroyed
by cooking.
• Try grilling, baking or
adding eggplant to
your favorite dish

12.  Add to soups, sauces,  Slice it ½ inch thick to put
casseroles on sandwiches
 Grill, bake, sauté  Chop it up and put it in stir
fry, spaghetti sauce
 Leave the skin on to keep
the nutrients.  Cook in a bit of olive oil

13. Eggplant, cooked, cubes
1. 00 cup
99. 00 gram s
27. 72 calories
DV W orld's
( % Nutrient Healthiest
Nutrient Amount ) Density Foods Rating
dietary fiber 2.48 g 9.9 6.4 very good
245.52
potassium 7.0 4.6 very good
mg
manganese 0.13 mg 6.5 4.2 very good
copper 0.11 mg 5.5 3.6 very good
vitamin B1
0.08 mg 5.3 3.5 very good
(thiamin)
vitamin B6
0.09 mg 4.5 2.9 good
(pyridoxine)
14.26
folate 3.6 2.3 good
mcg
12.87
magnesium 3.2 2.1 good
mg
tryptophan 0.01 g 3.1 2.0 good
vitamin B3 (niacin) 0.59 mg 3.0 1.9 good
W orld's
Healthiest
Foods Rating Rule
O AN
excellent DV>=75% Density>=7.6 DV>=10%
R D
O AN
very good DV>=50% Density>=3.4 DV>=5%
R D
O AN
good DV>=25% Density>=1.5 DV>=2.5%
R D
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