Ingredients · Produce
Eggplant
Spongy flesh that drinks oil and turns creamy when roasted hot. Salt or oil wisely.
In the air fryer. Cube or steak, oil the cut faces, cook until collapsed and browned. Undercooked is spongy.
Nutrition
Typical values per 100g raw
25kcal
- Protein
- 1g
- Fat
- 0g
- Carbs
- 6g
- Fiber
- 3g
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
South Asia; Mediterranean and Middle Eastern cuisines made it iconic.
Herbal & culinary notes
Low calorie, some fiber and nasunin (in purple skins). Bitterness varies by variety and age.
How to store
Cool room or fridge crisper; use within a few days. Don't seal sweating plastic tight if it beads moisture.
Food safety
Wash before cutting. Cook until flesh is tender. Undercooked spongy eggplant is a quality issue more than a classic pathogen story.
Food hazards
Members of nightshade family; rare individual sensitivities. Bitterness from older seeds is quality, not poison in culinary varieties.
