Food facts - Eggplant

Eggplant Nutrition, Selection, Storage and Availability The eggplant is low in nutrients with some folate and potassium, and some fiber if unpeeled.  Eggplants will bruise easily, so handle carefully.  The skin should be smooth and firm, without brown spots or wrinkles.  Eggplant does not store well, so consume quickly after picking.  At most, eggplants will last up to one or two days wrapped in plastic in the refrigerator.  Eggplants are avialable fresh in Wisconsin between August and September.

Eggplant Extras Eggplant originated in India as a spiny fruit.  The original fruit resembled eggs and was small, white and round.  The various types of eggplant include the American (1-5lbs., dark purple), the Italian (smaller than American with thin skin and firm flesh), the Asian (long and slender), and the Thai (small and round with green and white stripes).

Information from the Wisconsin Fresh Market Vegetable Growers Association, the Wisconsin Department of Agriculture, Trade & Consumer Protection and the University of Wisconsin - Extension.