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 until tender.
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.