Eggplant is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash.
Eggplant Basics
Eggplant comes in a range of shapes and colors. Globe eggplants are the largest and most common. The smaller Japanese eggplant is long and narrow, with fewer seeds, thinner skin, and a milder, less bitter flavor than the globe variety.
In Season: Though available year-round, eggplant peaks in the summer.
What to Look For: The flesh of an eggplant should give a bit when gently pressed; it should have no hard spots. The skin should be shiny and smooth, not wrinkled or mottled. Stems should be green. Avoid those with brown or soft spots.
How to Store: Whole eggplant will keep up to a few days in a cool place. Avoid storing in the refrigerator, as this will damage the eggplant's texture.
Calories 20 - % Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
