Ingredients

Choosing Eggplant

Eggplant has a very short shelf-life, so it is best to buy the day that you are going to use them. Look for an eggplant with a smooth unblemished skin. Those with small pits are not fresh and any darkening or brown spots indicate bruising.

Eggplants are ripe when you press on them lightly and they give slightly but spring back into shape. If it remains dented where you pressed, it is overripe - don't buy it.

Use eggplants as soon as you can because they turn bitter quickly, even when they are not overripe. Some of the bitterness of older eggplant can be removed by slicing them and then liberally sprinkling the cut edges with salt. After about twenty minutes, rinse the eggplant well.

4 ounces eggplant = 29 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 7g carbohydrates, 4mg sodium, 0mg cholesterol