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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, eggplant is highly nutritious and low in calories, providing only 25 calories per 100g. It is rich in fiber and antioxidants like nasunin, which helps protect brain cell membranes and supports overall heart health.
Eggplant is an excellent food for weight management because it is low in calories and high in dietary fiber. The fiber content promotes satiety, helping you feel full for longer periods and reducing the urge to overeat.
Yes, eggplant is considered keto-friendly. It contains approximately 5.88g of carbohydrates per 100g, and since about half of those are fiber, the net carb count is low enough to fit into most ketogenic diets.
Eggplant is a natural vegetable and is both 100% vegan and gluten-free. It is frequently used in plant-based cooking as a hearty meat substitute due to its dense, meaty texture when cooked.
Large eggplants are versatile and can be roasted, grilled, sautéed, or baked. They are commonly sliced into rounds for eggplant parmesan, cubed for stews like ratatouille, or roasted whole to make dips like baba ganoush.
Peeling is optional as the skin is edible and contains many of the vegetable's antioxidants. However, the skin on very large eggplants can sometimes be tough or bitter, so some cooks prefer to peel it or remove it in strips for a 'zebra' effect.
Salting eggplant slices for 20-30 minutes draws out excess moisture and reduces potential bitterness. This process also firms up the flesh, which prevents the eggplant from absorbing too much oil during frying or roasting.
Large Eggplant is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 0.98 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 1 recipes featuring large eggplant with step-by-step instructions.
Browse recipes →Eggplants are best stored in a cool, dry place or in the crisper drawer of the refrigerator. They should be used within 5 to 7 days; avoid wrapping them tightly in plastic, as trapped moisture can cause them to spoil faster.
A fresh eggplant should have smooth, shiny, and vibrant purple skin with a firm feel and a green stem. If the skin is wrinkled, the stem is brown, or the flesh feels soft and mushy, the eggplant is likely past its prime.
While eggplant is not toxic when raw, it is rarely consumed that way because it has a bitter taste and a spongy, unpleasant texture. Cooking transforms the flavor to be mild and savory while creating a creamy, tender consistency.
