Shop products for Eggplant 
The flesh of eggplant discolors rapidly, so be sure to cut it just before cooking.
Eggplant is considered a fruit, but botanically it’s actually a berry. Related to the potato and tomato, it’s a member of the enigmatic nightshade family, and has a slightly bitter flavour, a glossy skin, and a soft, cream-colored, somewhat spongy texture.
Varieties
Eggplant ranges in colour from deep, vibrant purple to pale, almost translucent white, and in length from 2 inches (about 5cm) to nearly a foot (about 30cm). Eggplants are typically about 8 to 10 inches (about 20 to 25cm) long and 4 inches (10cm) in diameter, with a glossy, dark purple skin. Other varieties include the smaller, narrower Japanese or Asian eggplant, in purple or striated shades, the Italian or baby eggplant, which looks like a miniature version of the common variety, and white eggplants the size and shape of eggs.
Baby
Baby eggplant is a longer, thinner shaped vegetable than the large variety. It has a shiny, purple-black skin with delicate and tender flesh. When purchasing, select baby eggplant that are firm to the touch with no wrinkles.
Japanese
Japanese eggplants are most commonly purple, but can range in colour from lavender to pink, green, and white as well. They are thin skinned with a delicate flavour and fewer of the bitter tasting seeds found in other eggplant varieties. Look for an eggplant that is relatively light for its size, firm, with dark-colored, smooth, shiny skin.
White
Creamy white in colour, this eggplant has a tough skin with smooth flesh. It can be prepared in much the same way as the common variety. White eggplant has a mild flavour with little trace of bitterness. For freshness, choose a solid vegetable with glossy skin.
Preparation, uses, and tips
If the eggplant is young, the skin is edible. As the eggplant ages, the skin becomes bitter and may require peeling. The flesh discolors rapidly, so cut eggplant just before cooking. Slice eggplant, salt it, and let it “weep” for 20 minutes to remove any bitter flavour. Cube it and bake in a tomato sauce with onions, garlic, and fresh oregano.
Nutritional Highlights
Eggplant (cubed, raw), 1 cup (200g)
Calories: 21
Protein: 0.83g
Carbohydrate: 5g
Total Fat: 0.15g
Fiber: 2.0g
Health benefits and concerns
Solanine is a substance found in nightshade plants, including tomatoes, white potatoes, all peppers (except black pepper), and eggplant. In theory, if it is not destroyed in the intestine, solanine could be toxic. A horticulturist, Dr. Norman Childers, hypothesized that some people with OA may not be able to destroy solanine in the gut, leading to solanine absorption resulting in OA. Eliminating solanine from the diet has been reported to bring relief to some arthritis sufferers in preliminary research. Researchers have never put this diet to a strict clinical test; however, the treatment continues to be used by some doctors in people who have OA. Proponents claim exclusion of solanine requires up to six months before potential effects can be seen. Totally eliminating tomatoes and peppers requires complex dietary changes for most people. In addition, even proponents of the diet acknowledge that many arthritis sufferers are not helped by using this approach. Therefore, long-term trial avoidance of solanine-containing foods may only be appropriate for people with severe cases of OA who have not responded to other natural treatments.
Health benefits and
concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other
vegetables. Read about health benefits and concerns
for vegetables for a full description.
