How to select for best flavor:

Eggplant should be shiny, smooth and a deep purple color. The cap should look fresh and green, and the fruit should be heavy for its size. Avoid soft, flabby or shriveled eggplant. Also avoid bruised eggplant or any that have brown spots. This indicates decay. Long, skinny eggplant that are light purple in color are Japanese eggplant, and they should pass the same tests as the European varieties.

Peak of the season:

Eggplant is available all year round, but the best prices can be had from July through August. California, Florida and New Jersey are the main domestic growers, but a lot of eggplant comes from Mexico now, especially from December through May.

Nutritional value:

Eggplant contains small amounts of nearly all the vitamins and minerals that we need to include in our diet. One cup of cooked eggplant provides only 25 calories, almost no fat and only 3 mgs. of sodium.

General information:

Eggplant are highly perishable. They should be used right away or refrigerated. Never place other produce on top of eggplant as they bruise easily, and bruises tend to decay quickly.