Eggplant

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  • Photo of eggplant and egg plant slices on a cutting board.

PURCHASE

Choose eggplants without cracks or discolorations. It should feel heavy for its size when picked up.

    KEEP

    Eggplants can be stored in crisper drawer in the refrigerator for up to a week.

      PREPARE

      Rinse eggplants under cool water prior to eating or using in a recipe.

        RECIPE

        Ratatouille

        1 medium size Yellow onion (peeled)

        3 Garlic cloves (peeled and finely minced)

        2 Bell peppers (green, red or yellow)

        1 Eggplant

        2 tablespoons Vegetable oil

        1 can (15 oz.) Diced tomatoes, un-drained

        1 teaspoon dried Basil

        2 tablespoons dried Parsley

        ½ teaspoon ground Black pepper

        1. Wash hands with warm water and soap. 
        2. Wash fresh vegetables before preparing.
        3. Peel onion and slice onion into ½ inch pieces.
        4. Remove stem and seeds from pepper and cut into 1 inch pieces.
        5. Cut eggplant into 1 inch pieces.
        6. Heat oil in a large skillet and cook onion, garlic, bell peppers and eggplant over medium-high heat until tender, about 15 minutes.
        7. Add tomatoes, basil and parsley, cook about 10 minutes. 
        8. Add ground black pepper right before serving.


        View this recipe and more information at USDA's Seasonal Produce Guide - eggplant.