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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Boiled eggplant typically stays fresh for 3 to 5 days when stored in an airtight container in the refrigerator.
Yes, you can freeze it for up to 8 months. It is best used in soups, stews, or dips after thawing as the texture becomes very soft.
Look for eggplants that are firm, heavy for their size, and have smooth, shiny skin with a bright green stem.
Zucchini or mushrooms are the best substitutes due to their similar ability to absorb flavors and their soft cooked texture.
Yes, it is very low in calories and fat while providing essential fiber, vitamins, and unique antioxidants like nasunin.
Choose smaller, younger eggplants which have fewer seeds. You can also sweat them with salt before boiling, though boiling usually reduces bitterness naturally.
It is not necessary. The skin is edible and contains many nutrients, but you can peel it if you prefer a completely uniform, soft texture.
It is commonly used as a base for dips like Baba Ganoush, added to Mediterranean stews, or mashed into Indian Bharta preparations.
Yes, it is relatively low in net carbs (about 6g per 100g) and can be included in a ketogenic diet in moderation.
boiled unsalted eggplant is a versatile ingredient found in cuisines around the world. With 35 calories per 100g and 0.83 grams of protein, it's a nutritious addition to many dishes.
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