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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Look for eggplants with smooth, shiny skin, a firm feel, and a bright green stem. Avoid those with soft spots, wrinkles, or brown stems.
No, the skin of small eggplants is usually very thin and tender, making it perfectly edible and nutritious.
They typically stay fresh for 5 to 7 days when stored properly in the refrigerator's crisper drawer.
Yes, but they should be blanched or fully cooked first. Raw eggplant becomes watery and rubbery when frozen and thawed.
Regular Italian eggplant (cubed) or Japanese/Chinese eggplants are the best substitutes. Zucchini can also work in stir-fries.
Bitterness is usually found in older eggplants with more developed seeds. Salting the flesh before cooking can help remove this bitterness.
Yes, they are very low in calories and high in fiber, which helps you feel full for longer.
They are popular in Indian curries like Bharwan Baingan (stuffed eggplant), Thai green curry, and Mediterranean roasted vegetable medleys.
Salting the eggplant before cooking collapses the air pockets in the flesh, which prevents it from acting like a sponge for oil.
small eggplants 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.
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