Seasons/Availability
Italian eggplant is available year-round.
Selection
When selecting Italian eggplants, look for those that are firm and heavy for their size with glossy, taut skin free from blemishes.
Storage
Italian eggplants should be stored unwashed in a plastic bag in the refrigerator and used within 1-3 days. The flesh can also be cooked before storing it in an airtight container in the refrigerator for up to 5 days.
Preparation
Italian eggplants should be washed and scrubbed before cooking to remove any dirt or debris. The stem and base can be removed, but the skin should remain intact for optimal flavor and texture. Italian eggplants can be boiled, fried, baked, grilled, sautéed, or steamed. They are also commonly stuffed with ingredients like cheese, vegetables, and other meats. The eggplants can also be used in salads or as a topping for pizzas and sandwiches.
Nutrition
Italian eggplants contain dietary fiber, vitamins A and C, iron, potassium, calcium, magnesium, phosphorus, and antioxidants. They are low in calories and fat; however they do contain oxalates which can be problematic for people with kidney or gallbladder issues.
Taste
Italian eggplants have a mild, sweet flavor with notes of earthiness. The texture is tender and creamy when cooked.
Uses
Italian eggplants can be used in various dishes, from salads to entrees. Popular Italian dishes like eggplant Parmesan, Caponata Siciliana, and Melanzane alla Parmigiana utilize Italian eggplants. They are also commonly used as a topping for pizza or sandwiches. Additionally, they can be sliced and sautéed in a variety of sauces or blended into soups and dips.
Tips for Shopping and Cooking
When shopping for Italian eggplants, look for those that are firm and heavy for their size with glossy, taut skin free from blemishes. They should be stored unwashed in the refrigerator; they can also be cooked before storing and will keep in an airtight container in the fridge for 3-4 days. When cooking, make sure to not overcook as this can result in a mushy texture. Italian eggplants should be cooked until just tender – usually about 10 minutes depending on the method of cooking.
