Eggplant

Look for glossy, unblemished skin and very firm texture when gently squeezed. Regardless of size, shape, or color, choose firmest specimens available. Smaller varieties tend to be less bitter than larger specimens. Common U.S. variety is large, teardrop-shaped, deep purple. Also available: long slender Asian varieties, Thai striped varieties (green-and-white), Japanese varieties (purple, slim), Togo varieties (small, oval, orange with green stripes). Purchase directly from farmers' markets for freshest, least bitter specimens.

Tropical plant that doesn't tolerate cold well. Store at room temperature if cooking immediately. Refrigerate for no longer than 2-4 days depending on post-harvest timing. Longer refrigeration increases bitterness. Avoid cold storage when possible.

Freezing: Blanched and frozen, though texture becomes mushy (suitable for recipes requiring pureeing). Caponata: Cooked eggplant dish made and frozen for long-term storage. Pickling: Eggplant pickles canned or stored long-term in refrigerator. Making prepared dishes like caponata extends preservation options.

Contains moderate fiber, though not strong source. Purple varieties particularly rich in antioxidants in skin, which may help protect against disease. Contains chlorogenic acid, a type of antioxidant studied for potential cholesterol-lowering properties. Relatively low in calories. More nutritionally significant for culinary versatility and integration into balanced meals than standalone nutritional density.

Originally termed 'mad apple' in Europe, following European naming convention for new-world plants (tomato = 'love apple,' potato = 'Devil's apple'). Despite 'eggplant' name synonymous with deep purple, early cultivars were white and egg-shaped. Called 'aubergine' in most English-speaking countries outside U.S. Technically classified as a fruit, not vegetable. Comes in remarkable diversity: globe-shaped Thai eggplants striped green-and-white, slender purple Japanese varieties, striped orange-with-green Togo (Ethiopian) eggplants.

International eggplant production highly concentrated: China and India produce over 83% of world's supply. Chinese production environmentally problematic due to monocropping, heavy chemical fertilizer use, and liberal pesticide application. Indian production involves Bt eggplant (GM variety) developed by Monsanto to resist insects—moratorium called in 2010 after widespread protests, though approved for trials and widely grown in Bangladesh. U.S. production negligible but relies on synthetic fertilizers and pesticides in commercial operations. Small organic farms in summer produce eggplant without chemicals. Check with local farmers about methods. Seek organic and local sourcing when possible.