Eggplant

Details

Believing to have originated in India or Myanmar, eggplant has traveled a long way to get included in our North American diets. We usually think of the large, dark purple vegetable when we think of eggplant, but there are many varieties ranging from the size of ping pong balls to two feet long, and in colors from purple, orange-red, pale green, lavender and white (which looks exactly like a giant egg). Look for smaller eggplants—large ones may be overripe and watery. They should have very little “give” when pressed, look glossy, have no blemishes, and feel heavy for their size.

Eggplant is one of the Environmental Working Group’s “Clean 15” list of foods showing the lowest levels of pesticide residues. If you’re concerned, however, either go ahead and purchase organic or only eat the flesh of the eggplant and discard the skin.

Nutrition: Eggplant is in the top ten antioxidant-rich foods. It is a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fiber.