Eggplants are high in fiber and water content, which helps flush out toxins and aids the digestive system.
Purchasing, Storing and Serving
When purchasing, look for solid shape and uniform color. The skin should be a deep purple (or striped purple depending on variety) and glossy. Eggplant is best stored in cool areas, but not necessarily in the fridge, unless it is becoming over-ripe. On the counter, eggplant will keep for several days. Moving it to the fridge will extend its shelf-life for about a week.
Eating a raw eggplant is perfectly fine, however, cooking it may enhance the nutrient availability, texture and taste. Be sure to wash with cool water and remove stem before cooking. Leaving the skin on will increase the nutritional value, but you remove if preferred. Eggplant can be grilled, roasted, baked, fried, sauteed, etc. Possibly the easiest is to sauté cubed eggplant in oil for about 10 minutes.
- 12 ct. or 24 ct. RPC
- 1 1/9 bsh.
- 18 or 24 ct. DRC
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