Selection - Choose eggplants that
are springy, not soft, flabby, or shriveled.
Storage - Store
for 1 week in the fridge in a plastic container.
Preparation - Wash
and peel, if desired. Cut into cubes or slices. Boil covered
for 5-8 minutes until tender. Or steam covered for 5-7 minutes
To microwave (cubes): Place in 1 1/2-quart casserole with
2 Tbsp. water. Cover and microwave for 7-9 minutes until tender,
stirring twice. Let stand for 5 minutes.
(slices): Arrange slices in a circle around a 9-inch plate
with 2 Tbsp. water. Cover with plastic wrap with poked holes
for ventilation. Microwave for 5-7 minutes until tender. Let
stand for 5 minutes.
Nutritional Information - Eggplant
contains fair amounts of folate and potassium. One serving
size, 1/2 cup (boiled), has 13 calories.
Benefits - Good source of potassium,
which helps to flush sodium from the body. Low in calories.