Eggplant Nutrition & Uses
Eggplant is a glossy, spongy-fleshed vegetable with a mild flavor that absorbs seasonings well. In US kitchens it is commonly roasted, grilled, sauteed, breaded, or baked into layered casseroles and dips.
Nutritional profile
According to USDA FoodData Central, eggplant is high in water and low in calories, with modest amounts of carbohydrate and fiber. It provides manganese, folate, potassium, and small amounts of vitamins C and K.
In the kitchen
Eggplant can be roasted, grilled, broiled, sauteed, fried, or baked. It is popular in eggplant Parmesan, ratatouille, curries, grilled vegetable platters, and pureed dips such as baba ghanoush.
Choosing & preparing
Choose eggplant that feels heavy, with smooth, shiny skin and a firm body. Avoid fruits with wrinkling, large soft spots, cuts, or dull, browned areas.
Flavor pairings
Eggplant pairs well with garlic, tomatoes, basil, parsley, oregano, cumin, tahini, yogurt, lemon, mozzarella, Parmesan, chickpeas, and lamb. Smoky and acidic flavors both complement it well.
Tips
Salt slices before cooking if you want to draw off some moisture and help browning. Cook eggplant until fully tender, since undercooked flesh can be spongy.
General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.