per 100 grams
Carbohydrates 8.7 g
Proteins 0.8 g
Fats 0.2 g
Water 89.7 g
Sugar 3.2 grams
Fiber 2.5 grams
Trans Fats 0 ug
Ash 0.5 grams


35 Calories per 100g

The eggplant is an incredible vegetable – a surprising combination of texture and an unusual, versatile flavor. Eggplant belongs to the nightshade family (along with tomatoes and potatoes) and has a unique, spongy texture that makes it a favorite among cooks. Its versatility lies in its ability to be used in a wide variety of dishes, from vegetarian-friendly eggplant parmesan to stir-fries, soups, salads, and stews.

This deep purple veggie has a long history and has been cultivated in Asia and Africa for centuries. Legends say it was discovered by Alexander the Great when he crossed into India, and introduced it to the Western world in the 4th century. Its popularity has waxed and waned throughout history, but today, it can be found in almost every grocery store.

The exterior of the eggplant is deep purple and glossy, and its seeds range from black to pink to tan. It ranges in size from the small Asian variety (about 3” in diameter) to the large Italian eggplant (sometimes up to 12”). Some common varieties include the classic globe eggplant, the larger, oblong-shaped Italian eggplant, and the small but very flavorful Chinese eggplant.

When shopping for eggplants, look for those that are uniform in color and have no signs of discoloration or bruising. Also check to see if the eggplant is firm to the touch and has a glossy sheen. Avoid eggplants that are soft, wrinkled, or have dark spots.

To prepare an eggplant, start by cutting off the top and bottom with a sharp knife. Cut the eggplant in half lengthwise, and then slice the halves into ½-inch slices. If you want to make fried eggplant, slice crosswise into thick slices.

Eggplant requires very little cooking, so it's ideal for quick weeknight meals. It can be pan-fried, baked, roasted, or even grilled.When cooking eggplant, it's important to remember that the skin will become tougher when cooked, so be sure to season the eggplant well before cooking. Before serving, season it with salt and pepper to bring out its flavor.

Fried eggplant is a popular dish; start by slicing the eggplant into ½-inch rounds, season each side with salt and pepper to taste, then dip them in an egg wash before dredging them in breadcrumbs and frying them in a skillet of hot oil. Other cooking methods include baking, grilling, roasting, and sautéing. Eggplant can be cut into cubes and added to stews and soups, roasted until tender and served as a side dish, or cut into thin slices and grilled for a delicious sandwich component.

When eaten raw, eggplant is bitter, but when cooked, its flavor is mild and slightly sweet. The texture of cooked eggplant has a spongy, creamy quality. This makes it a great low-calorie base for dishes like vegan lasagnas or eggplant parmesan.

No matter how you cook it, eggplant is a versatile and delicious addition to any meal. Its unique taste, spongy texture, and ability to pair with a wide variety of flavors make it an essential ingredient in the pantry. Whether stir-fried, grilled, roasted, or simply sliced raw and served with a vinaigrette, eggplant is always a flavorful and satisfying choice.