Health Benefits

Eggplant is a great source of several essential vitamins and minerals, especially Manganese, Potassium, and Vitamin K.

These help sustain life, and support processes in the body such as nervous and cardiovascular system function. They are also a great source of fiber, supporting healthy digestion.

Cooking Methods

There are many ways to cook eggplant. To begin, first chop the eggplant into your desired shape and size for your dish. Most eggplant dishes call for the ends to be sliced away, and cut into rounds or diced/cubed.

Grilling: Wash the eggplants and cut them into 1 inch slices. Sprinkle with salt and rest on a paper towel for a few minutes to allow moisture to release. Drizzle with oil, top with spices, and grill for about 3 minutes on each side.

Baking: Preheat the oven to 375°F. Wash the eggplant and cut it into chunks or slices. Toss the pieces with some oil and spices, and bake in the oven until slightly brown, about 20 minutes.

Boiling: Cut your eggplant into chunks or you can boil it whole. Bring a large pot of water to a boil on a stove. If you are boiling the eggplant whole, be sure that there is enough water to cover the whole vegetable, and poke holes in the skin to prevent it from exploding while boiling. Cook at a slow simmer until the vegetable or pieces are soft, about 8-15 minutes. Season with your spices of choice.


Try one of these seasoning ideas, or mix & match and come up with something new!

  • Paprika, cayenne pepper, garlic powder, and onion powder
  • Lemon zest, rosemary, thyme, salt, and pepper
  • Oregano, thyme, parsley, salt and pepper

Storage & Preservation

Eggplant does not last as long as many other vegetables. Whole eggplant is stored best at room temperature, or slightly under in a cool, dry space. If storing eggplant in the fridge, store it whole, and away from other fruits.

Eggplant can be frozen, but it must be blanched first. To blanch eggplant, bring a pot of water to a boil and fill a bowl with ice water. Adding some lemon juice to the water can help prevent discoloration of the eggplant, too. Cut your eggplant into slices, and boil the slices for 4 minutes. Then transfer them to the ice water and allow them to cool completely. Drain them, and lay them in a single layer to freeze them. After about two hours, transfer them to a bag or container. Properly blanched and packaged, they can be stored in the freezer for up to six months.

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